SPICY GINGERBREAD WITH CITRUS COULIS

This sweet and spicy dessert tops off any holiday meal with flair as well as a host of healthy ingredients. The beer adds a rich flavor that is complemented by the various spices and the fresh ginger adds a little extra excitement to each bite.

INGREDIENTS FOR GINGER BREAD

2 cups whole wheat pastry flour

(You can also substitute with brown rice flour or another grain flour if looking for a wheat-free option)

2 tablespoons orange zest

2 teaspoons powdered ginger

2 tablespoons of finely chopped ginger root

2 teaspoons powdered cloves

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

¾ cup butter

2/3 cup molasses

1/3 cup maple syrup

1 cup dark beer

2 eggs

3/4 cup applesauce

1 teaspoon vanilla

Pinch of salt

DIRECTIONS

Preheat oven to 325 degrees. Mix the flour, spices, zests, salt and baking soda together in a large bowl. Cream the butter with the vanilla, molasses and maple syrup. Beat in eggs and beer and the applesauce. Add this mixture to the flour mixture and beat together. Place batter into a 9” by 13” baking pan. Bake for 40 minutes. Place on a rack for cooling.

Serves 8

INGREDIENTS FOR CITRUS COULIS

½ lemon, zested, peeled, quartered and seeded

½ orange, zested, peeled, quartered and seeded

2 tablespoons maple syrup

2 tablespoons Grand Marnier

DIRECTIONS

Puree the zests and flesh of the orange and lemon in a food processor or blender. Place in a small pot with maple syrup and grand Marnier. Heat on medium heat for 5 minutes, stirring constantly. Drizzle the coulis on top of the ginger bread. Feel free to decorate the outer rim of the gingerbread with the remaining ½ orange and lemon slices.