VOLUME 1 - Kilimanjaro Foods

Weiche Lebkuche Mit Tschaklett (Chocolate Gingerbread)
1 Servings
2 c spelt flour (or whole wheat)
1 flour
1 t cinnamon,Ground
1 t baking soda
3/4 c orange juice
1/2 c yogurt
1/4 c sunflower oil
1/4 c dark liquid honey,such as
1 buckwheat
2 oz unsweetened baking
1 chocolate
1 T ginger root,Grated
Here is a Menonnite version which includes some ginger.
In a medium bowl, thoroughly combine all the dry ingredients.
On low heat, dissolve the chocolate in the oil. Then put the
chocolate-oil mixture into a small bowl and add all the other
wet ingredients. Mix well with an electric mixer.
Fold the wet ingredients into the dry, and stir until well mixed.
Then put the batter into two 18 cm (7 inch), lightly oiled, pie pans
or round cake tins.
Bake at 375F (190C) for 30 to 35 minutes, or until a toothpick
inserted in the middle comes out dry. Cool on racks and then serve at
room temperature.