Einkorn Gingerbread

Classic gingerbread gets a boost—in both flavor and nutrition—from nutty einkorn flour and unrefined sugar. Jennifer McGruther

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.

Makes about 12 slices

• 2 cups all-purpose einkorn flour
• 1/4 cup whole, unrefined sugar (such as sucanat or rapadura)
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon powdered cloves
• 1/4 teaspoon ground cardamom
• 6 tablespoons salted butter (melted)
• 2 tablespoons freshly grated ginger
• 3/4 cup light molasses
• 1 egg (beaten)
• 1 cup buttermilk
• 1/4 cup diced candied ginger

Heat the oven to 350 degrees F. Then flour and grease a 9-inch square baking dish.

In a large bowl, whisk the flour, sugar, baking soda, salt, cinnamon, cloves, and cardamom together.

In a separate bowl, whisk the melted butter, ginger, molasses, and buttermilk together. Then beat the liquid ingredients into the dry ingredients until they form a smooth, uniform batter. Fold in the candied ginger.

Pour the batter into the prepared pan, and then bake for 30 to 35 minutes or until a toothpick inserted into the center of the pan comes out clean. Let cool completely, then dust with powdered sugar and serve. Store any leftovers in a tightly sealed container at room temperature for up to 3 days.