Gingerbread is rich with history and nutrition.

History

Traced all the way back to the ancient Greeks and Egyptians, gingerbread began its journey being used for ceremonial purposes and medieval festivities. Centuries later, recipes began to shift and traditions began to develop, most notably in Nuremburg, Germany. Here is where the flat, shaped gingerbread cutlets thrived and gave this city the name of “Gingerbread Capital” of the world, with professional sculptures of gingerbread carved for special occasions! It is no wonder this fun tradition was brought over to the Western culture in the 19th century to be recognized as a special blend of magic over the holiday season.

Nutritional Benefits
Ginger is highly recognized for its ability to treat upset stomachs. It is a good source of potassium, magnesium, copper and vitamin B6 and has been shown to lower cholesterol in the blood. What a great ingredient to pack into our holiday season recipes!

Gingerbread can be baked and put into many events over the holidays. How about packing some cookies for a ski trip or a winter hike? You could bake a nice spiced-apple gingerbread loaf for a friend or your colleagues.

Or what about this Gingerbread Granola? This is one fun way to enjoy taste and nutrition with high fibre and low sodium:

Gingerbread Granola

2 ½ cups rolled oats

¾ cup raw slivered almonds

¼ cup raw sunflower seeds

2 tablespoons ground flaxseeds

¾ teaspoon ground ginger

¾ teaspoon ground cinnamon

⅛ teaspoon ground cloves

⅛ teaspoon salt

Pinch of nutmeg

⅓ cup agave nectar

¼ cup brown sugar

1 tablespoon molasses

¼ cup chopped dried apricots

¼ cup golden raisins

Preheat oven to 300˚F. In a large mixing bowl, combine oats, almonds, sunflower seeds, flaxseeds, and spices. In a separate bowl, whisk together agave nectar, brown sugar, and molasses. Pour over dry mixture and stir until incorporated thoroughly. Evenly spread granola mixture onto a parchment-lined and rimmed baking sheet. Bake until dry, stirring occasionally, for about 25 to 30 minutes. Cool slightly before adding apricots and raisins. Once cooled completely, store in an airtight jar or sealed bag.

PER SERVING (1/2 cup): 300 cal, 9g fat (0g sat), 8g protein, 50g carb, 6g fibre, 40mg sodium, 29g sugars, 60mg calcium, 3mg iron