The Moosewood Cookbook was one of the first vegetarian books I ever bought when I stopped eating meat. It was a revelation. I've never had the pleasure of going to their restaurant ... yet. This is their gingerbread recipe which they love because it has easy cup or half-cup measurements. DItto for me. Although I did find it a bit molassesy; I'll use less next time. I indulged the top with cream cheese lemony icing.
2 eggs
1/2 c sour cream (I used yoghurt)
1/2 c molasses (I'd use 1/4 or 1/3)
1/2 c brown sugar
1 1/2 c flour
1/2 tsp baking soda
1 Tbs ground ginger
1 tsp cinnamon
1/4 tsp salt
1/2 c melted butter
Preheat oven to 180C. Line a 20x20cm tin with baking paper.
Using an electric mixer or hand whisk, beat the eggs in a bowl. Add sour cream, molasses and brown sugar and beat until smooth and creamy. In another bowl sift the flour, baking soda, ginger, cinnamon and salt. Beat dry ingreds into the wet mixture and mix until smooth. Finally pour in melted butter and beat until smooth. Pour into tin and bake for 20-25 min, or until a knife inserted into the centre comes out clean.
Leave to cool in the pan for a few mins then turn out onto a wire rack to cool completely. Ice.