- Hint of Honey Vanilla Almondmilk
- Vanilla Almondmilk
- Shelf Stable Vanilla Almondmilk
- Cook Time
- 80 Minutes
Heat oven to 350°F. Grease 8” or 9” baking pan.
In large bowl, mix all dry ingredients with electric mixer on low. Add all remaining gingerbread ingredients. Mix on low. Beat with electric mixer on medium speed until smooth. Spread in pan. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in small saucepan, mix granulated sugar and cornstarch. Stir in water, lemon peel and juice with a wire whisk. Cook over medium heat until mixture boils, stirring with wire whisk. Boil 1 minute, stirring constantly. Spoon warm sauce over warm gingerbread.