Root Cellar Gingerbread Recipe

This bread gets better as it ages and the spices flavors infuse into the bread

Grated Root Vegetables Ginger Bread Closeup
125 ml (½ cup) butter 2 ml (1/2 tsp) salt
125 ml (½ cup) sugar 1 ml (1/4 tsp) nutmeg
2 eggs 1 ml (1/4 tsp) allspice
75 ml (1/3 cup) molasses 1 ml (1/4 tsp) cloves
75 ml (½ cup) milk 240 ml (1 cup) grated beets
15 ml (1 tbsp) vinegar 150 ml (2/3 cup) grated carrots
500 ml (2 cups) whole wheat flour 150 ml (2/3 cup)grated turnips or parsnips
15 ml (1 tbsp) ground cinnamon 75 ml (1/3 cup) minced candied ginger

Preheat oven to 180 C (350F).  In a cup combine the milk and vinegar and set aside.  Grate the root vegetables.  Mince the candied ginger  In a large bowl blend the butter or oil with the sugar.  Beat in the eggs one at a time, then the molasses and milk mixture.  Combine the dry ingredients and beat them into the wet mixture.  Stir in the root vegetables and the minced ginger.  The batter will be quite thick.  Transfer the batter into a greased, 22.5 cm (9 inch) square baking pan.  Bake for 50-60 minutes or until a knife comes out clean from the center.


About thegreenlifefarm

The Green Life Farm welcomes people who are on a path toward sustainability, increased environmental consciousness and mindfulness. We are 80% food self sufficient, off the grid for lighting, have reduced our wastes by 90% and have become more and more producers instead of consumers. The Green Life Farm is a place to meet kindred spirits and experience how it could be to reconnect with people and nature. Our farm is always open to visitors interested in alternative energy, living, thinking, building, husbandry, forestry, cooking and farming. In summer, our place is open to campers. Our names are: Bonnie and Sylvain. Calling 902-665-2084 is best because we are not online,, every day. You are welcome to bring your pet. Be ready to use an outhouse! All visits include harvesting (even in winter), preparing and sharing a meal…and good discussions
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