Reposted from June 2005, because it's still our favourite gingerbread
Vegan Gingerbread from The Farm Vegetarian Cookbook (the fastest you’ll ever make)
1 cup molasses; ½ cup oil; 2 tsp. ginger; 2 cups flour (whole wheat tastes best in this recipe); 1 tsp. salt; 1 tsp. baking soda in one cup of hot water. Wheat germ or oatmeal, optional.
This is the way I mix it: start the kettle boiling for the hot water, and preheat the oven to 350 degrees. Measure the oil in a one-cup measure, then use the greasy cup to measure the molasses. Beat them together with a whisk. In a small bowl, combine the ginger, flour and salt; and by this time the water is hot so you can put that in the same 1-cup measure and dissolve the soda in that. Add the dry ingredients to the molasses and oil, alternately with the soda water. If you're mixing in some wheat germ or oatmeal, you don't have to get that all stirred in perfectly--just mix it around a bit. Bake in a greased square pan or small casserole for 35 to 40 minutes or until it tests done.
Now, every time Mama Squirrel has mixed this up, the batter has seemed to need a little something–it seems a little thin. For awhile Mama Squirrel always added some wheat germ to the batter (sometimes sprinkled some on top as well), but lately she has been adding some rolled oats (the 5-minute kind) instead--either way works. Serve plain or with milk or yogurt. The Squirrels have been known to finish this off for breakfast.
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