Multigrain Spicy Decadent Gingerbread Recipe

Ingredients

• 2 carrots (or zucchini or squash or yams, pumpkin)
• 3 apples (can substitute)
• 1 hand sized amount of whole ginger
• 1/2 cup raisins
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 cups water
• 3 eggs (increase if you want more protein)
• 1 1/2 cups uncooked oatmeal
• 1 1/2 cups whole wheat flour
• 1 1/2-2 cups plain yogurt
• 1/2 cup crushed almonds (more or less to taste or another type of nut)
• 1/2 cup molasses (you can substitute 1 C sugar cane syrup or date syrup for the molasses and brown sugar)
• 1/2 cup brown sugar (to taste)
• 1/2 cup ground flax seeds (or any mix of ground seeds i.e. pumpkin, sesame, etc)
• 1/4 cup whole flax seed
• 1 cup water (add more if needed, you want the batter to be very wet)
• 1 tablespoon vanilla
• 2 -3 tablespoons cinnamon
• 3 cups oatmeal
• 1/4 whole flax seed
• 1 tablespoon butter
• 2 -3 tablespoons molasses
• 2 tablespoons sugar (more to taste)
• lots sea salt (to taste)

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, combine all the ingredients except the topping. Stir until everything is well mixed.
3. Lightly oil your baking pans and sprinkle the insides with demerara or turbinado sugar to create that sweet crunchy crust.
4. Pour the mixture into the baking pans, filling them about halfway, as the batter will rise while baking.
5. Sprinkle your chosen topping over the batter and bake for about 1 hour, or until the center is solid and no longer jiggles.
6. Once baked, remove from the oven, slice into bars, and freeze any leftovers that won’t be consumed within a week. They can last a long time in the freezer.