Sprouted Wheat Gingerbread Loaf

This warm, spicy loaf is perfect for curling up by the fire with a cup of tea.
1 hour
1 Loaf
Enjoy on a chilly day in front of a warm fire.

Warm gingerbread flavours are always in season, and this Sprouted Wheat Gingerbread Loaf is so moist and fluffy, no one would ever guess that it’s 100% sprouted whole grain. This wholesome loaf is wonderful just as it is, or warmed slightly with a healthy spread of good butter. The recipe is refined sugar free, whole grain, and made with simple ingredients that you probably already have on hand. If you don’t want to buy buttermilk specifically for the recipe, making your own is easy! Use the method below under the vegan substitutions with milk or almond milk. 

Sprouting wheat aids in digestibility and converts complex carbs into simple sugars, making sprouted whole grains taste lighter and sweeter (though the glycemic index is low). After sprouting and carefully drying, we stone grind the whole wheat kernel into a fine flour, meaning it still has all of its whole grain nutrition. 

I’ve also tried this recipe vegan, and none of the taste testers could tell the difference!

How to make vegan Sprouted Wheat Gingerbread Loaf:

  • 3 eggs = 1 tbsp chia powder & 2/3 cup water, mix and allow to sit for 5 minutes
  • 1/4 cup butter = 1/4 cup oil
  • 1 1/2 cups buttermilk = 1 cup + 7 tbsp unsweetened almond milk & 1 tbsp apple cider vinegar, mix and allow to sit for 5 minutes (it will become thick and develop lumps)

Sprouted Gingerbread Loaf

This warm, spicy loaf is perfect for curling up by the fire with a cup of tea.
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 1 loaf

What You'll Need:

  • 3 cups Second Spring Sprouted Wheat Flour (plus an additional tbsp for pan preparation)
  • 2 tsp baking soda
  • ½ tsp salt
  • tsp cinnamon
  • tsp ginger
  • 2 tsp nutmeg
  • ¼ tsp cloves
  • 3 eggs
  • ½ cup molasses
  • ¼ cup butter, melted
  • cups buttermilk
  • 2 tsp vanilla

How To Make It:

  • Preheat oven to 300°F on convection bake setting* and position rack in the center of the oven. Prepare a loaf pan by brushing it with butter and dusting with about 1 tbsp of flour.
  • Sift flour, baking soda, salt and spices together.
  • In a separate bowl, lightly beat the eggs. Add the remaining wet ingredients and whisk to combine.
  • Mix wet and dry ingredients until well combined.
  • Bake for 45-55 minutes, until a toothpick comes out clean.
  • Let the loaf cool in the pan for 10-15 minutes, then run a butter knife or spatula around the sides and transfer to a cooling rack. Let it cool for another 10-15 minutes before slicing and serving.

Notes

*If you don't use convection bake setting, you need to rotate the loaf about halfway through to heat evenly, and may have an increased baking time.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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