Hodgson Mill Whole Wheat Gingerbread Mix
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Make it Special. Bake at Home.
Good Source of Iron, Stone Ground, Rich In Whole Grain, Fat Free, Cholesterol Free, No Trans Fat, All Natural, Non-GMO, Kosher.
DISCOVER THE WHOLE GRAIN DIFFERENCE!
Hodgson Mill Whole Wheat Gingerbread Mix is unlike any you've tried before. This Whole Wheat Gingerbread Mix features the Whole Grain, Stone Ground Whole Wheat Flour (most other gingerbread mixes are made with processed white flour). By using the whole grain, all the nutrition nature so bountifully supplied in wheat is retained and passed along to you in this delicious Gingerbread Mix. Enjoy!
Produced on shared equipment. May contain traces of soy or milk.
Ingredients: WHOLE GRAIN, WHOLE WHEAT FLOUR, MALT EXTRACT, BROWNULATED SUGAR, WHEAT STARCH, MILLED FLAX SEED, CHIA SEED, BAKING SODA, VITAL WHEAT GLUTEN, CINNAMON, SALT, CLOVES, VEGETABLE PROTEIN, GINGER.
Whole Wheat Gingerbread:
You need: 1/4 cup oil (or melted butter); 7/8 cup milk (3/4 cup + 2 tbsp); 2 eggs, beaten; 2 tbsp molasses (optional, for richer flavor).
1. Preheat oven to 350 degrees F.
2. Coat 8x8-inch (If using 9x9-inch pan, bake 30-35 minutes) baking pan with non-stick spray.
3. Combine ingredients in a large bowl and mix until well blended. Spread evenly in pan.
4. Bake 33-38 minutes, or until toothpick inserted comes out clean. Serve warm as is, or with whipped cream, ice cream, yogurt, caramel or lemon sauce.
Yield: 9 large or 12 small servings. Egg & milk free option: Use just 1/4 cup oil and 1 cup plus 2 tbsp non-dairy milk. The Flax and Chia Seed in this mix help replace the eggs! Whole Wheat Gingerbread Bears: 1 box (15 oz) Hodgson Mill Whole Wheat Gingerbread Mix; 1/4 cup oil or melted butter; 1/4 cup milk. Preheat oven to 350 degrees F. Combine ingredients in a large bowl until well blended. Dough will be crumbly. Form into a ball. Roll out on lightly floured surface to 1/4-inch thick. (Do not overwork.) Cut with cookie cutter and carefully transfer to a greased or parchment paper-lined baking sheet. Bake 10-12 minutes. Cool on wire rack. Decorate as desired. Yield: 12-16 (3-inch) cookies.