Gingerbread

• sifter
• 2 medium bowls or 1 bowl + blender
• whisk
• 9-inch springform or cake pan, bread pan, muffin tins, or ten 3-inch cake molds
• parchment paper
• toothpick or knife

• 1 c plus 2 t wheat flour
• 1 c white flour
• 2 t baking powder
• 1 t baking soda
• ½ t salt
• 1 T ginger, ground
• ½ t cloves, ground
• ¼ t cinnamon, ground
• ½ c vegetable oil
• 1 c maple syrup
• ½ c molasses
• 1 c plain soy milk
• 1 T apple cider vinegar
• 2 T vanilla extract

In another bowl or blender, whisk or blend oil, syrup, molasses, milk, vinegar, and vanilla until oily blobs are suspended in liquid.

Whisk the wet mixture into the dry until just barely mixed. Batter will be wet and sticky.

Preheat oven to 350.

Oil pan(s) and line with parchment paper. Half fill pan(s) with batter. Bake 35 minutes for small pans, 55 for large. Gingerbread is ready when a toothpick or knife inserted into center comes out clean.