5K High Altitude Apothecary

A softly spiced quick bread with tart cherries,

molasses,

and a warm ginger finish.

1 large egg

2 tablespoons oil

½ cup unsweetened applesauce

2 tablespoons molasses

¼ cup sugar

¾ cup all-purpose flour

1 tablespoon oat flour

1 tablespoon buckwheat flour

1 tablespoon flax meal

2 teaspoons ground ginger

¾ teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

⅛ teaspoon ground cloves

½ cup dried tart cherries

Preheat oven to 350°F.

Lightly grease or line a small loaf pan.

In a medium bowl, whisk together the egg, oil, applesauce, molasses, and sugar until

well combined.

In a separate bowl, combine the all-purpose flour, oat flour, buckwheat flour, flax

meal, ginger, baking powder, baking soda, salt, and cloves.

Add the dry ingredients to the wet ingredients and stir just until combined.

Do not overmix.

Fold in the dried tart cherries.

Transfer the batter to the prepared pan and smooth the top.

Bake at 350°F for approximately 40 minutes,

or until the center is set

and a tester inserted near the center comes out without wet batter.

Allow the bread to cool in the pan briefly before removing it to finish cooling.

The tart cherries and molasses give this little loaf a dark fruitiness,

while buckwheat and flax bring an earthy depth beneath the ginger.

It is sweet, but it isn’t cake pretending to be breakfast.

The ginger should warm the bread

not set the baker on fire. 😂

Continue to 🍞 Quick Breads

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Meet 🌿Ginger in the Herbarium