This is a fantastic recipe from The Happy Lunchbox by my wonderful knitting friend Renee Pottle, who was kind enough to let me post it here.
Because this gingerbread has no sweetener besides molasses, using all blackstrap might make it a little strong for your taste. You can use sweet molasses instead or a combination of both.
We have an old family tradition of always serving gingerbread with lemon sauce. Pass the sauce around the table to pour over the gingerbread.
1 3/4 cups flour
1/4 cup potato flour
1/2 cup whole wheat flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. allspice
1 cup molasses
1/2 cup oil
1 cup hot water
1/4 cup candied ginger, chopped (optional)
Preheat oven to 350º. In an 8 inch baking dish, mix together the flours, baking soda, cinnamon, ginger, allspice, and salt with a fork.
Add molasses, oil and water. Mix well, using the fork to break up all lumps. Stir in the candied ginger, if using.
Bake for 35 to 40 minutes (it took 45 minutes in my oven), or until a wooden pick inserted in the middle comes out clean.
Cool in pan on a wire rack. Makes 9 large servings.
1/2 cup sugar
1 TB cornstarch
1 cup water
1/8 cup margarine (Willow Run and Earth Balance are vegan and trans-fat free)
1 TB lemon juice
zest of one lemon
Whisk sugar and cornstarch together in a small saucepan. Gradually stir in water, and heat over medium high until boiling, stirring constantly with a wooden spoon. Boil for 2 minutes, until sugar has dissolved and the sauce has thickened.
Remove from heat and stir in the margarine, lemon juice, and zest. Serve immediately or refrigerate several hours or overnight; the sauce will thicken more as it cools.