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Fresh Gingerbread Squares

Photo: Jennifer Causey
Active time 10 mins
Total time 1 hr, 20 mins

Serves 12 (serving size: 1 square)

Few things are cozier than a piece of warm gingerbread on a brisk, cold night. Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add in a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. The stout beer adds a pleasantly earthy bitterness that perfectly complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don’t have any stout on hand, simply use 1⁄4 cup additional buttermilk instead. We cut sugar by a third, allowing the warm spices and nutty flours to consume the palate. Freshly grated gingerroot makes this cake sing at opera-level status.


  • 4 ounces whole-wheat flour (about 1 cup)
  • 2.38 ounces teff flour (about 1/2 cup)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup low-fat buttermilk
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 1/4 cup oatmeal stout beer (such as Samuel Smith)
  • 1/4 cup granulated sugar
  • 2 tablespoons grated peeled fresh ginger
  • 1 large egg
  • Cooking spray
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 178
  • fat 7.2 g
  • satfat 0.7 g
  • monofat 4.2 g
  • polyfat 2 g
  • protein 3 g
  • carbohydrate 27 g
  • fiber 2 g
  • cholesterol 16 mg
  • iron 1 mg
  • sodium 130 mg
  • calcium 56 mg
  • sugars 15 g
  • Est. Added Sugars 15 g

How to Make It

  1. Preheat oven to 350°F.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Whisk together flours, cinnamon, baking soda, and salt in a large bowl. Whisk together buttermilk, molasses, oil, beer, granulated sugar, ginger, and egg in a medium bowl; add to flour mixture, whisking just until blended.

  3. Pour batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 45 minutes in pan on a wire rack. Sprinkle gingerbread with powdered sugar; cut into 12 squares.