Wild Gingerbread

Note from Cheri: The vegan recipe and text below is reprinted with permission from The Wild Vegetarian Cookbook: A Forager's Guide (in the field or in the supermarket) to Preparing and Savoring Wild (and not so wild) Natural Foods, with more than 500 Recipes. Author "Wildman" Steve Brill, is a naturalist who will inspire you to get out into nature and start cooking. Click here for more information about this terrific book and for more great recipes.

This traditional whole-foods gingerbread is great with wild ginger, and it’s quite straightforward and easy to make.

2 cups (9-1/2 oz). sweet brown rice flour + 1-2/3 cups (8 oz). buckwheat flour (or 17-1/2 oz. any whole grain flour) 1/2 cup flaxseeds, ground 2 tablespoons lecithin granules 1-1/2 teaspoons wild ginger or commercial ginger, ground 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon cinnamon, ground, 1/2 teaspoon cloves, ground 1/2 teaspoon salt 2 cups freshly squeezed orange juice, or other fruit juice 2 teaspoon liquid stevia* (optional) 1/2 cup corn oil, flaxseed oil, or other vegetable oil * a sweet, all-natural nutritional supplement sold at health food stores

Makes 1 loaf Preheat oven to 300°F. 1. Mix the dry ingredients together. 2. Mix the wet ingredients together. 3. Mix the wet and dry ingredients together. Don’t overmix. 4. Press into an oiled baking dish and bake in a preheated oven for 1 hour or until an inserted toothpick emerges clean.