Selma was home from school today recovering from a stomach bug, and by evening she was feeling better and looking for something yummy to eat that wouldn’t be to hard to digest. She requested gingerbread, and this is what I came up with after reading quite a few recipes (looking for one that used only ingredients already in my pantry). I was inspired by a Blackstrap Gingerbread on Jennifer’s awesome Recipes from the Vegan Lunchbox, and adapted it to fit our tastes and available ingredients.  Jennifer likes her gingerbread with lemon sauce. I’m more traditional and serve it with applesauce (which is also good for ailing tummies).


Preheat oven to 350F
Grease and flour an 8″ glass baking dish

1 3/4 c + 2T flour
1/2 c. whole wheat flour
2 T tapioca flour
1 1/2 t baking soda
1/2 t baking powder
2 t ground ginger
1 t cinnamon
1/8 t salt

3/4 c unsulfured molasses
1/4 c honey
1/2 c canola oil
1 c hot water (I don’t know the science behind using hot water, but so many of the gingerbread recipes I read included it, that I’m using it too)

In a medium bowl, whisk together dry ingredients. In a smaller bowl, stir together wet ingredients. Once oven is preheated, combine wet with dry and stir until smooth. Pour into prepared baking dish and bake 30-40 minutes or until done.

Enjoy with applesauce while still warm!

Selma’s Tummy Treat Gingerbread Recipe
Tagged on: