Einkorn Gingerbread

Classic gingerbread gets a boost—in both flavor and nutrition—from nutty einkorn flour and unrefined sugar.
Einkorn Gingerbread
Classic gingerbread gets a boost—in both flavor and nutrition—from nutty einkorn flour and unrefined sugar. Jennifer McGruther
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Einkorn is an ancient variety of wheat with a rich flavor. Many people find it easier to digest than modern varieties, but regardless of its benefits, einkorn has a beautiful soft crumb and makes excellent quick breads and pastries. That rich flavor and soft texture make it the perfect companion for sweet, warming spices in this classic gingerbread.
In this recipe, we also use whole, unrefined sugar. Not only does it retain more minerals than white sugar, but its rich flavor gives the gingerbread a boost. Sucanat and rapadura are excellent choices, but you can also use coconut sugar if you prefer.
Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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