Oatmeal Gingerbread Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a cookie sheet with non-stick cooking spray and grease cookie sheet. In a medium bowl, toss the oats and brown sugar with ginger. In a small bowl, mix together the oats and brown sugar or honey. Store in sealed container in freezer, set in a refrigerator, for three days, or until ready to use again. Gradually stir in the milk and water to the oats mixture to form a gentle, but firm, dough.

For the filling, stir together the cream and salt; set aside. In a large saucepan, combine the water, milk and cream mixture with the milk mixture, milk/cream mixture, and unrefined sugar. Heat, stirring, over low heat until just below a low boil. Boil 1 minute. Remove from heat and stir in the vanilla extract.

While the dough is still warm, divide the dough in half and form into loaves. The baked position shows you where the filling should be inserted. Press each loaf tightly onto the cookie sheet. Bake for 12 to 15 minutes or until all the bread is lightly toasted and lumps separate. Cool on wire racks. Then refrigerate freezer until ready to use. To make the filling, whisk together the cream and sugar until gentle. Stir in the Jinn and walnuts. Griddle over medium/high heat until the fruit is lightly toasted, about 4 minutes. Remove from heat and stir in the cup of flour until incorporated. Spoon the mixture into prepared loaves.