Gingerbread

2 and 1/3 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1⁄4 tsp sea salt
1 1/2 tsp cinnamon
1 – 1 1/2 tsp ground ginger
1/4 tsp allspice
1/2 tbsp blackstrap molasses
1 cup unsweetened organic applesauce
1/2 cup water
1 tsp pure vanilla extract

1 dropper liquid stevia

Coconut sugar mixed with cinnamon for topping

Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined. In another bowl, first combine the molasses with the applesauce, stevia, and vanilla, and mix together. Add the wet mixture to the dry mixture. Gently fold and mix through, until just combined (do not overmix). Transfer mixture to a parchment lined baking pan. If using any optional toppings, sprinkle those on. Bake for 37-40 minutes, until a toothpick inserted in the center comes out clean. Remove, and transfer (keeping in pan) to cooling rack. Let cool completely, then remove from pan and slice. Makes one quickbread.

Adapted from: http://plantpoweredkitchen.com/chocolate-gingerbread/