Now that I'm back home for Thanksgiving break, you can bet I'm spending most of my time in the kitchen. Get ready for a steady flow of Thanksgiving recipes!
Here's a great dessert to add into your Thanksgiving menu. It's super light and fluffy, not too sweet, and studded with chewy, spicy candied ginger and fresh, juicy pears. Cut this gingerbread into big squares (It's not sturdy enough to be cut into tiny bite-sized pieces) and top with vanilla frozen yogurt or ice cream.
20 pitted dates
1/2 cup unsweetened almond milk
2 tablespoons canola oil
1 teaspoon dark molasses
1/4 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup chopped ripe pear
1/4 cup chopped candied ginger, plus more for sprinkling on top
1. Heat oven to 350 degrees F. Line an 8x8 square pan with foil, spray with cooking spray.
2. In a food processor or blender, combine the dates, almond milk, oil, molasses, and spices; blend until smooth. It's okay to have a few finely chopped bits of date, the mixture doesn't need to be completely pureed.
3. In a medium bowl, combine the flour, baking powder, and baking soda. Stir in the date mixture until it forms a batter.
4. Fold in the chopped pear and ginger.
5. Spread the batter into the prepared pan and top with extra chopped candied ginger (I used about 2 more tablespoons).
6. Bake for 20-25 minutes, until the cake springs back when pressed lightly. Allow to cool for a few minutes before serving, otherwise it might fall apart as you're cutting into it.