Dont we all love everything in Jars! and Individual servings! And they make for cute and perfect gifts too. So this holiday season, keep an eye out on the blog for things in jars. Not just desserts, but some savory goodies too.



Lets start up with this Gingerbread bread/cake in a jar. The cake mix is in the jar. It can be made into batter in the jar, and then baked or microwaved and served in the Jar! How fun is that. Easy, Moist, spiced, delicious. Countdown to Christmas Stocking stuffers begins.



I used Brown rice and buckwheat flour for the cake in the pictures. You can use Oat and almond flour or other flours as well. Make a batch with other flours, to test if the wet ingredient amounts work. Ginger bread spices and sugar are mixed in. Some candied ginger is added on top and blackstrap molasses coats the bottom. This jar is ready to be gifted.









I am Holiday lagged and wishing that the long weekend did not have to end. It is probably going to snow this week. I hope it does! then Seattle will come to a stand still and everyone will take a snow day:)



More ideas that can be made into Jar gifts.

Steps:



Mix all the dry ingredients.







Add molasses to the jar.







Add the mixed dry ingredients. Top with candied ginger.







Add the wet ingredients and mix well to combine.

Mix well else you will get molasses honeycomb candy at the bottom.







Bake or microwave until done. Serve warm with ice cream.

The front jar gingerbread mix was baked. The jar in the back was microwaved.







Single Serving Gingerbread Cake Mix and Bake in a Jar

Allergen Information: Free of Dairy, egg, corn, soy, gluten. Can be made nut-free



Ingredients:

Jar (4 oz): Flours:

1.5 Tbsp brown rice flour

1 Tbsp buckwheat flour (or sorghum or amaranth flour)

1 loaded tsp ground cashew (or almond or other nuts)



1/8 tsp baking powder

a pinch of baking soda

1/2 tsp flaxmeal

2 Tbsps ground raw sugar

1/8 tsp ginger powder

1/8 tsp cinnamon powder

a generous pinch of cloves powder



1/2 tsp blackstrap molasses

1 tsp chopped candied ginger(optional)



To add:

2 tsps or more coconut milk or almond milk or non dairy yogurt

1 tsp oil (melted coconut or vegan butter or canola)

1-2 drops of lemon juice or vinegar(optional)



Instructions on the Jar:

Add 2 tsps coconut milk, 1 tsp oil and a drop of lemon juice to the jar. Mix well to combine. Microwave for 35 to 45 seconds or Bake for 19-20 minutes at pre-heated 375 degrees F.



Method:

Pack the Jar:

Drop the molasses into the jar and spread at the bottom. In a bowl, mix all the flours and the other dry ingredients. Add to the jar. add some candied ginger. Close the lid and keep ready.



To make the gingerbread:

Add the ingredients under ‘To add’ and mix until well combined. Mix well to incorporate the molasses, else the molasses will make some hard honeycomb at the bottom.

Microwave for 35 to 45 seconds or Bake for 19-20 minutes at pre-heated 375 degrees F. Let cool a bit then Serve warm topped with vanilla or Carrot Cake Ice cream.



Note: If you do not have gluten-free flours like rice, buckwheat, use 1.5 Tablespoons ground Oats(or Spelt flour) + 1.5 Tablespoons ground almonds to replace the flours.

To make regular gingerbread, Use Spelt or unbleached white flour

Variations: Substitute the non dairy milk with pumpkin puree or applesauce.

You can omit the molasses from the packed jar and add with the wet ingredients. Change instructions to accordingly.







Important!: Most mason jars are not safe to bake in, so check the jars before baking. Else use the jars to gift, transfer into a small ramekin to bake.



