Gingerbread

This is a gingerbread made with kabocha squash, and no sweetener at all. It's slightly sweet from the squash, and it has a nice spicy tang. It's sticky inside, more like spoonbread than a firm bread. I wonder what it would be like with fresh ginger juice instead of powdered ginger.





Here's the recipe:

Combine in a mixing bowl:

2 cups sprouted brown rice ground into flour, or 2 cups flour of your choice
1 cup mashed, cooked kabocha squash
2 teaspoons powdered ginger
1 teaspoon cinnamon
1/2 teaspoon powdered cloves
2 cups water

Let sit overnight. In the morning, add a little more water if necessary to make it batter consistency. Then add 2 teaspoons baking powder, and stir just until mixed in. Pour into a very lightly oiled 8" or 9" square pan. Bake at 350 degrees for about 50-60 minutes, until firm to the touch in the center.

I think I'll try it without the baking powder next time. I don't think it needs the leavening, and I think the baking powder might be giving it a slightly bitter taste. I might also try baking it longer and see what that does.