Saturday, October 4, 2008

Blueberry-Swirl Gingerbread

When I last made gingerbread, I found I kept slathering it with massive amounts of blueberry jelly. So when I got a hankering to make more gingerbread to have in the house, I decided to cut out that extra step and add the blueberry jelly right in. Abby and I were not disappointed! yum!

Blueberry-Swirl Gingerbread
Prep time: 10 minutes
Bake time: 25-30 minutes

Vegan Blueberry-Swirl Gingerbread

1/2 cup whole wheat flour
1/2 cup white flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp nutmeg
2 Tbsp canola oil
2 Tbsp applesauce
1/4 cup molasses
1/2 cup soy milk (or cow's milk, rice milk, etc.)
2 tsp cider vinegar
1 Tbsp vanilla extract
1/3-1/2 cup blueberry jelly

Preheat the oven to 350F. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and spices. In a smaller bowl, whisk together the canola oil, applesauce, molasses, milk, cider vinegar and vanilla extract until well-combined. Add the wet ingredients to the dry and stir just until combined. Immediately spread the batter in an 8x8" baking dish. Place 9 dollops of blueberry jelly evenly spaced on top of the batter; drag a knife through the jelly and batter, back and forth and side to side, to swirl the jelly throughout. Bake 25-30 minutes, until a toothpick inserted in the center comes out clean.

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