A Healthier Version of Cranberry Gingerbread

Cranberry Gingerbread

Ingredients

• 21⁄ 2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 11⁄ 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1⁄ 2 teaspoon baking powder
• 1⁄ 2 teaspoon ground cloves
• 1⁄ 2 teaspoon freshly grated nutmeg
• 1⁄ 2 teaspoon fine sea salt
• 3⁄4 cup agave syrup
• 1⁄ 2 cup canola oil
• 3⁄4 cup mild or robust molasses
• 2 large eggs, at room temperature
• 1 cup boiling water
• 1⁄ 2 cup finely diced crystallized ginger
• Grated zest of 1 lemon
• 2 cups fresh or frozen cranberries

Cooking Instructions: 

1. Preheat the oven to 350°F. 
2. Spray a 9 by 13-inch baking pan with cooking spray or brush with vegetable oil.
3. Sift together the flour, baking soda, cinnamon, ground ginger, baking powder, cloves, nutmeg, and salt. 
4. Whisk together the agave, oil, molasses, and eggs. 
5. Make a well in the center of the flour mixture and add the egg mixture. 
6. Whisk, gradually adding the boiling water. 
7. Stir in crystallized ginger and the zest, but do not overmix. 
8. Spread the berries in the pan, pour in the batter, and smooth the top.
9. Bake until the center springs back when pressed lightly with your finger, 35 to 40 minutes.