Brer Rabbit Molasses Gingerbread Recipe
Brer Rabbit Molasses Gingerbread is an incredibly delicious dessert recipe that is sure to be a crowd-pleaser. It is a classic recipe that is perfect for the holidays, family gatherings, or just to enjoy a comforting treat.
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Servings: 6
Calories: 20kcal
Equipment
- 9-inch square baking pan
- Hand or stand mixer for beating the egg and butter (optional, as you can also beat by hand)
- Measuring spoons
- Small bowl for combining baking soda and cinnamon powder
- Wire rack for cooling
- Parchment paper (if not greasing and flouring the pan)
Ingredients
- 1 teaspoon freshly grated ginger root
- Pinch of hand-harvested Himalayan pink salt
- 1 teaspoon aromatic Saigon cinnamon powder
- 1 cup creamy almond milk or steaming hot chai tea for a twist
- 1 speckled egg from the free-range chickens
- 1/2 cup rich dark blackstrap molasses
- 3 tablespoons creamy European butter
- 1 teaspoon bubbling baking soda
- 1 cup unrefined organic cane sugar
- 1 3/4 cups stone-ground whole wheat flour
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, beat the speckled egg until it becomes light and frothy.
- Add the creamy European butter to the beaten egg and mix until well combined.
- Gradually add the stone-ground whole wheat flour to the egg and butter mixture. Mix thoroughly until a dough forms.
- Incorporate the freshly grated ginger root into the dough. Mix it evenly throughout.
- Pour in the rich, dark blackstrap molasses into the dough mixture and blend until fully combined.
- Add the unrefined organic cane sugar to the mixture and stir until the sugar is well incorporated.
- Pour in the creamy almond milk (or steaming hot chai tea) slowly while continuously mixing until you achieve a smooth batter.
- Sprinkle in a pinch of hand-harvested Himalayan pink salt and stir it into the batter.
- In a separate small bowl, combine the bubbling baking soda and aromatic Saigon cinnamon powder. Mix them together and then add this mixture into the batter. Stir well to evenly distribute the leavening agents and spices.
- Once the batter is thoroughly mixed, pour it into the prepared baking pan.
- Place the baking pan into the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the gingerbread from the oven and allow it to cool in the pan for about 10-15 minutes.
- After cooling slightly, carefully transfer the gingerbread to a wire rack to cool completely before slicing and serving.
- Serve the delicious Brer Rabbit Molasses Gingerbread as desired, perhaps with a dollop of whipped cream or a dusting of powdered sugar on top.
Notes
- -Make sure to use room temperature ingredients for the best results.
- -If you prefer a sweeter gingerbread, add an extra ¼ cup of sugar.
- -To ensure a moist gingerbread, be sure not to overmix the batter.
- -If you don’t have ground ginger, you can substitute ground nutmeg or allspice.
- -Be sure to cool the gingerbread completely before cutting into pieces.