Chocolate gingerbread
8
Points®
Total Time
50 min
Prep
10 min
Cook
30 min
Serves
12
Difficulty
Easy
You’ll love this wonderfully spiced bread! What’s more? No one will ever guess it is gluten-free. We’ve cut the baked bread into bars which makes each serving the perfect shape for dipping into coffee, tea or milk. It’s easier to cut the bread into bars once it’s been removed from the pan. Lining the pan with parchment paper creates a sling which makes easier work of transferring the baked mixture to a cutting board. Despite its name, earthy buckwheat flour does not contain wheat. Look for this gluten-free whole grain in health food stores or in supermarkets. If you like, wrap the bars individually, and freeze—they’ll keep up to 3 months.
Ingredients
Cooking spray
3 spray(s)
Buckwheat flour
¾ cup(s)
Tapioca starch
½ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Ground ginger
2 tsp
Baking powder
1½ tsp
Ground cinnamon
1 tsp
Baking soda
½ tsp
Ground cloves
¼ tsp
Table salt
¼ tsp
Dark brown sugar
⅔ cup(s), packed
1% low fat buttermilk
⅔ cup(s)
Unsweetened applesauce
½ cup(s)
Canola oil
¼ cup(s)
Light molasses
¼ cup(s), (mild)
Egg
1 large egg(s)
