It’s April and my kids are sick of their school lunches. They’re sick of the sandwiches and the cookies and the same old apple.
I can hardly blame them, repetition can have its drawbacks. But I won’t cave on cafeteria lunches.
So we’re trying to mix it up a bit: different fruit, another kind of bread, and this tasty little blueberry gingerbread. It’s a little muffin-ish, but my kids are tired of muffins too so “cake” in their lunch is a good thing. I call this gingerbread, although there is no ginger in it but that classic molasses and spice flavour is there. If you want a bit more authenticity feel free to add ½ teaspoon of ginger and may be a pinch of cloves.
It’s a wholesome snack that’s easy to prepare, and delicious.
(Adapted from food.com)
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 tsp. baking soda
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- ½ tsp. vanilla
- 2 cups flour (half whole grain half white works well)
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp cinnamon
- 1 tsp. ginger
- 1 cup blueberries
- Grease an 8” round or square cake pan and line the bottom with parchment paper (or flour).
- Mix soda and molasses.
- Combine remaining dry ingredients.
- In a medium bowl cream butter and sugar, then add the egg, and molasses mixture.
- Add dry ingredients, alternately with the milk.
- Fold in the blueberries.
- Bake at 350 for about 45 minutes.
If you’re a fan of gingerbread try my favourite Old Fashioned Gingerbread, or one of my kids’ sticky favourites, chocolate gingerbread. We have a free Gingerbread e-book too that you can download in one easy click.
One more thing…
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