1/2 cup of agave nectar
1/4 cup canola oil
2 eggs
1/2 tsp grated orange rind (optional)
1 tsp vanilla extract
1 1/2 cups sorghum flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
1 1/2 ground cinnamon
1/4 tsp grated nutmeg
1/8 tsp cloves (optional)
1 cup unsweetened applesauce
In a large mixing bowl, combine agave nectar and oil. Beat on high speed until thoroughly blended. After you have mixed the oil and agave, add the eggs, one at a time. Be sure to beat well between additions. Add the orange rind and vanilla and continue to blend together. Set aside.
Meanwhile, preheat the oven 350 degrees, spray 9-inch square pan with non-stick spray and prepare the dry ingredients.
Sift together the dry ingredients.
Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add 1/4 cup of the applesauce, blend, then add more of the dry mixture. Continue until you have added all the ingredients.
Pour the batter into the pan and bake for 20 mins, or until the gingerbread is done. Check for doneness by inserting a toothpick and making sure it comes out clean.
Gingerbread freezes well.
**Colton really likes this...said it reminds him of the mini gingerbreads from Jasons Deli
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