Maple Syrup Gingerbread and a Walk in the Woods

December 12, 2012 § 2 Comments


We live on a dirt road off a dirt road.  Sounds strange to some I’m sure and wonderful to others. At the end of our road is an old stagecoach trail and thousands of acres. We’ve taken hundreds of walks in these woods and always come upon something new, a waterfall, a cave, an old hollowed out tree with its resident porcupine.

We take our two shepherds Hexxie and Hessian always, they circle us and check out the trail ahead but never lose sight of us. Today Hessian found part of a fresh deer leg and he carried it on the whole walk, stopping regularly to chew on it.


The forest is, as always, another dimension as soon as you leave the open and walk into it. What struck me the most was the contrast of the fallen leaves, the gray, brown, dirt colors of the woods in winter, and the bright emerald green rocks, logs and stumps. Soft velvet covered moss mounds were everywhere.

IMG_1446  IMG_1451


After about 2 hours of hiking we headed home and Kevin put the coffee on. I whipped the cream and we sat down and talked about our day.

Maple Syrup Gingerbread

This an ancient recipe, like the forest. I don’t remember where I got it, but it’s been in my old recipe folder for probably 30 years, I kid you not.

Really easy, no sugar, and gets better day after day.

1 1/2 cups flour ( I use spelt)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cloves

1 TBL powdered ginger

1/2 tsp coriander, dried

3/4 cup maple syrup

1/2 cup melted butter

1 egg, lightly beaten

3 TBL rum

2 TBL warm water

Preheat oven to 350 degrees. Butter an 8 in cake pan.

In a large bowl, mix together the flour, baking powder, baking soda, salt, cloves, ginger and coriander.

In another bowl, mix together maple syrup, butter, egg, rum and water.

Add this to the flour mixture and stir together quickly for 10 to 20 seconds. Don’t over-mix. There will be small lumps but they should be there and will disappear while baking.

Pour batter into the prepared pan and bake for 20 to 25 minutes. Remember to check after 15 minutes, just to be sure. Check with a toothpick.

This is really good served warm from the oven with sweetened whipped cream (maple syrup sweetened of course).




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