Brer Rabbit Molasses Gingerbread Recipe
Brer Rabbit Molasses Gingerbread is an incredibly delicious dessert recipe that is sure to be a crowd-pleaser. It is a classic recipe that is perfect for the holidays, family gatherings, or just to enjoy a comforting treat.
This recipe is full of warming spices, sweet molasses, and a hint of ginger that will leave you wanting more. With just a few simple ingredients and a few easy steps, you can have a delicious gingerbread that will quickly become a favorite.
What is brer rabbit molasses gingerbread?
African-Americans in the South and African-descendants in the Caribbean, particularly Afro-Bahamians and Turks and Caicos Islanders, have an oral tradition that centers around Br’er Rabbit.
Brer Rabbit Molasses Gingerbread is an inspired recipe that is specially made for Christmas occasions. It is a classic recipe that has been around for centuries.
It is a moist, flavorful gingerbread with a hint of molasses and a touch of spice. This recipe is easy to make and can be enjoyed year-round.
It is perfect as a dessert, snack, or even breakfast on a cold winter morning. This recipe is sure to please everyone in the family.
Why You’ll Love this brer rabbit molasses gingerbread?
This Brer Rabbit Molasses Gingerbread recipe is a classic that is sure to please everyone. It is moist and full of flavor with a hint of molasses and a touch of spice.
The gingerbread is easy to make and can be enjoyed year-round. It is perfect for the holidays, family gatherings, or just to enjoy a comforting treat.
The Ingredients
Speckled egg from free-range chickens: Eggs are used in gingerbread recipes as a binding agent, providing structure and moisture to the batter while adding richness and helping the gingerbread hold its shape.
Creamy European butter: Butter adds richness and flavor to the gingerbread. Its creamy texture contributes to the moistness of the final product, enhancing the overall taste.
Stone-ground whole wheat flour: Whole wheat flour adds a nutty flavor and texture to the gingerbread. It provides a hearty and wholesome element, offering a slightly denser texture compared to using all-purpose flour.
Freshly grated ginger root: Ginger root adds a spicy, warm, and distinctive flavor to the gingerbread. Its fresh taste complements the molasses and spices, giving the dessert its characteristic kick.
Rich, dark blackstrap molasses: Molasses is a key ingredient in gingerbread, providing sweetness and a deep, rich flavor. Blackstrap molasses, in particular, adds a robust and intense taste to the gingerbread.
Unrefined organic cane sugar: Sugar sweetens the gingerbread while adding moisture. Unrefined cane sugar retains more natural molasses and minerals, contributing to the overall flavor profile.
Creamy almond milk (or steaming hot chai tea for a twist): Almond milk adds moisture to the batter and can contribute a subtle nutty flavor. Alternatively, using steaming hot chai tea infuses the gingerbread with aromatic spices, enhancing its overall taste with a unique twist.
Pinch of hand-harvested Himalayan pink salt: Salt balances the sweetness and enhances the flavors of the other ingredients. Himalayan pink salt also adds a slight mineral note, complementing the ginger and spices.
Bubbling baking soda: Baking soda acts as a leavening agent, helping the gingerbread rise and creating a lighter texture.
Aromatic Saigon cinnamon powder: Cinnamon provides warmth and a sweet-spicy flavor to the gingerbread. Saigon cinnamon, known for its bold and slightly sweet taste, adds depth to the overall spice blend of the recipe.
Directions
Step 1: Preparing the Oven and Baking Pan
Preheat your oven to 350°F (175°C) and prepare a 9-inch square baking pan by greasing and flouring it or lining it with parchment paper for easier removal of the gingerbread after baking.
Step 2: Mixing the Ingredients
- In a mixing bowl, whisk or beat the speckled egg until it becomes light, frothy, and slightly increased in volume.
- Add the creamy European butter to the beaten egg and mix until the two are thoroughly combined.
- Gradually incorporate the stone-ground whole wheat flour into the egg and butter mixture, mixing thoroughly until it forms a dough-like consistency.
- Introduce the freshly grated ginger root into the dough and mix it evenly to distribute the flavor throughout.
- Pour the rich, dark blackstrap molasses into the dough mixture and blend it until fully combined.
- Add the unrefined organic cane sugar to the mixture and stir until the sugar is well incorporated.
Step 3: Creating the Batter
- Slowly pour in the creamy almond milk or steaming hot chai tea while continuously mixing until you achieve a smooth batter consistency.
- Sprinkle in a pinch of hand-harvested Himalayan pink salt and stir it into the batter for a balanced flavor.
Step 4: Combining Leavening Agents and Spices
- In a separate small bowl, combine the bubbling baking soda and aromatic Saigon cinnamon powder. Mix them together thoroughly.
- Add this baking soda and cinnamon mixture into the batter, ensuring even distribution of the leavening agents and spices. Stir well to incorporate them into the batter.
Step 5: Baking the Gingerbread
- Once the batter is thoroughly mixed, pour it into the prepared baking pan, spreading it evenly.
- Place the baking pan into the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cooling and Serving
- Once baked, remove the gingerbread from the oven and let it cool in the pan for about 10-15 minutes.
- After slight cooling, carefully transfer the gingerbread to a wire rack to allow it to cool completely before slicing and serving.
- Serve the delicious Brer Rabbit Molasses Gingerbread as desired, perhaps with a dollop of whipped cream or a dusting of powdered sugar on top.
Notes
-Make sure to use room temperature ingredients for the best results.
-If you prefer a sweeter gingerbread, add an extra ¼ cup of sugar.
-To ensure a moist gingerbread, be sure not to overmix the batter.
-If you don’t have ground ginger, you can substitute ground nutmeg or allspice.
-Be sure to cool the gingerbread completely before cutting into pieces.
Nutrition Information
Serving size: 1 slice (1/16 of the recipe)
- Calories: 62
- Total fat: 6g
- Saturated fat: 3.5g
- Cholesterol: 43mg
- Sodium: 279mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 16g
- Protein: 3g
Serving Suggestions
-Serve with a dollop of whipped cream or a scoop of ice cream.
-Enjoy with a cup of coffee or tea.
-Top with a sprinkle of chopped nuts or a drizzle of caramel sauce.
-Enjoy with a glass of cold milk.
-Top with fresh berries or a dollop of jam.
What other substitute can I use in brer rabbit molasses gingerbread recipe?
–All-purpose flour: You can substitute whole wheat flour or gluten-free flour for the all-purpose flour.
–Butter: You can substitute margarine or coconut oil for the butter.
–Sugar: You can substitute maple syrup, honey, or agave nectar for the sugar.
–Eggs: You can substitute flax eggs or chia eggs for the eggs.
–Molasses: You can substitute dark corn syrup or maple syrup for the molasses.
Conclusion
Brer Rabbit Molasses Gingerbread is a classic recipe that is sure to please everyone. It is full of warming spices, sweet molasses, and a hint of ginger that will leave you wanting more.
With just a few simple ingredients and a few easy steps, you can have a delicious gingerbread that will quickly become a favorite.
Serve it with a dollop of whipped cream or a scoop of ice cream, enjoy it with a cup of coffee or tea, or top it with a sprinkle of chopped nuts or a drizzle of caramel sauce. This Brer Rabbit Molasses Gingerbread recipe is sure to become a family favorite.
Brer Rabbit Molasses Gingerbread Recipe
Description
Brer Rabbit Molasses Gingerbread is an incredibly delicious dessert recipe that is sure to be a crowd-pleaser. It is a classic recipe that is perfect for the holidays, family gatherings, or just to enjoy a comforting treat.
Ingredients You’ll Need
Instructions
-
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
-
In a mixing bowl, beat the speckled egg until it becomes light and frothy.
-
Add the creamy European butter to the beaten egg and mix until well combined.
-
Gradually add the stone-ground whole wheat flour to the egg and butter mixture. Mix thoroughly until a dough forms.
-
Incorporate the freshly grated ginger root into the dough. Mix it evenly throughout.
-
Pour in the rich, dark blackstrap molasses into the dough mixture and blend until fully combined.
-
Add the unrefined organic cane sugar to the mixture and stir until the sugar is well incorporated.
-
Pour in the creamy almond milk (or steaming hot chai tea) slowly while continuously mixing until you achieve a smooth batter.
-
Sprinkle in a pinch of hand-harvested Himalayan pink salt and stir it into the batter.
-
In a separate small bowl, combine the bubbling baking soda and aromatic Saigon cinnamon powder. Mix them together and then add this mixture into the batter. Stir well to evenly distribute the leavening agents and spices.
-
Once the batter is thoroughly mixed, pour it into the prepared baking pan.
-
Place the baking pan into the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
-
Once baked, remove the gingerbread from the oven and allow it to cool in the pan for about 10-15 minutes.
-
After cooling slightly, carefully transfer the gingerbread to a wire rack to cool completely before slicing and serving.
-
Serve the delicious Brer Rabbit Molasses Gingerbread as desired, perhaps with a dollop of whipped cream or a dusting of powdered sugar on top.
Frequently Asked Questions
A1. Yes, you can make this recipe vegan by substituting vegan butter, flax eggs, and maple syrup for the butter, eggs, and molasses.
A2. Yes, you can bake this recipe in an 8x8 inch square pan, 9 inch round pan, or 9x13 inch rectangular pan. The baking time may vary depending on the size of the pan.
A3. Yes, you can freeze this recipe for up to 3 months. Make sure to wrap it well in plastic wrap or aluminum foil before freezing.
A4. Yes, you can make this recipe gluten-free by substituting gluten-free flour for the all-purpose flour.
A5. This recipe will keep for up to 5 days stored in an airtight container at room temperature. It can also be stored in the refrigerator for up to 10 days.
A6. You can substitute dark corn syrup or maple syrup for the molasses.
A7. You can substitute ground nutmeg or allspice for the ground ginger.
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