Recipe - Heavenly Gingerbread

2 cup Whole wheat flour
2 teaspoon Baking powder
1 teaspoon Cinnamon
1 teaspoon Ginger
One half teaspoon Nutmeg
One half teaspoon Sea salt
2/3 cup Rice syrup
1/3 cup Rice syrup or barley malt
One fourth cup Corn oil
Water as needed

MALT SYRUP ICING
One half cup Barley malt or rice syrup
One half cup Rice syrup
1 tablespoon Tahini
One fourth teaspoon Vanilla
1 teaspoon Kuzu
Chopped nuts; optional
Spring water

Preheat oven to 350 degrees and oil muffin tins or cake pans. Combine dry
ingredients in mixing bowl and mix. Combine sweeteners, corn oil, and water
and stir into dry ingredients. Pour into oiled muffin tins or cake pans and
bake for 25 to 30 minutes (for muffins) or 35 to 40 minutes (for cake).
Test by inserting knife tip into center of cake. If it is relatively clean
when removed, then the cake is done. Or if you touch the top of the cake
with a finger to make an indentation and it quickly springs back to its
original shape, then it is done.

To make icing, mix sweeteners with tahini and vanilla and add gradually
about a half cup of water until the icing reaches the desired thickness.
Dissolve kuzu in cold water and add to mixture. Stir gently as the icing
thickens. Add nuts at the last minute. Also, grated lemon peel or orange
peel may be added for a distinctive flavor.

Note: Not macrobiotic but, you can decorate this cake with powdered sugar
sprinkled over a doiley laid on top of the cake. Gives a pretty lace
effect.

NOTES : Gingerbread is another traditional American favorite. It was
originally made from stale bread crumbs, red wine, and black licorice. Here
is a macrobiotic version that is so delicious you will think you've died
and gone to heaven.
Recipe by: Macrobiotics Online

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 15, 1998