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June 3

June 3

Read about how Frost Beer is made in Food For Thought!


Frost Beer Works will be at the Co-op June 8th (3-5pm)


Garin and Christina Frost of Frost Beer Works

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BFC Recipes: Spicy Gingerbread PDF Print E-mail

by Chris Ellis

This is one of my favorite recipes that calls for fresh grated ginger and that hits the spot in any season, homemade gingerbread. After you have made it with fresh ginger you will never want to make it with the dried form again!!
(Modified from The Enchanted Broccoli Forest by Mollie Katzen)

5 Tbsp. butter, vegetable spread, or canola or sunflower oil
3 Tbsp. grated ginger root
1/3 cup honey
1/3 cup light or Barbados molasses
1/2 cup plain firm dairy or non-dairy yogurt
1 large egg
1 cup whole wheat pastry flour
1 cup white flour (2 cups spelt flour can be substituted for all the wheat flour if wheat sensitive)
1/4 tsp. salt
1-1/2 tsp. baking soda
1 tsp. dry mustard
1/2 tsp. cloves or allspice
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350 degrees. Oil an 8” square pan or a 7” x 12” baking pan.
Sauté together lightly the grated ginger root and butter, vegetable spread, or oil, about 3-4 minutes. Set aside.
Beat together well the honey and molasses for about 5 minutes, then add ginger and butter, vegetable spread, or oil.
Beat together egg and yogurt, and add to honey ginger mixture.
Sift together flour, baking soda, and spices.
Make a well in the center of the flour mixture.
Add the wet mixture, mixing thoroughly just enough to moisten all the dry ingredients (but not too much!!)
Bake 30 to 35 minutes or until a toothpick inserted comes out clean.