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Megan Gordon’s Whole Grain Gingerbread

Megan Gordon's Whole Grain Gingerbread

Megan and I met some time ago, when she was still living in San Francisco. I won’t go into some of the big life changes she was going through at the time, but if you follow her blog and read through her beautiful new book, Whole-Grain Mornings, you’ll get a glimpse into her somewhat unlikely path towards becoming a granola business owner and cookbook author.

Megan Gordon's Whole Grain Gingerbread

The first time we met in person was on a blistery cold (for San Francisco) evening, at an Indian restaurant in the Castro. Turned out, we had a mutual friend in common, though we hardly needed help breaking the ice. Megan is the sort of person you meet for the first time and immediately feel like you know. She is open and unpretentious, humble and interesting. A former teacher, she seems to give off an aura of warmth, reassurance that things will, indeed, turn out all right. We gabbed for what felt like hours — about relationships and jobs, blog writing and books. She mentioned her desire to open up a bakery, long before she found her calling in granola.

Megan Gordon's Whole Grain Gingerbread

I’ve grown ever more fond of Megan over these years that we have been friends. I’ve watched her story unfold: from her first Underground Market, where she sold her addictive homemade Nutella toaster tarts, to the beginnings of her relationship with Sam, the web designer she hired to help her design the Marge website. I do love a good love story, especially one that involves state lines and U-Haul trucks. I’ve been rooting for her, you see. For her and Sam, her budding (now, Wall Street Journal-touted!) business and a book.

To hold her first cookbook in my hands, I felt proud. My girl Megan! She did it! She’s doing it! When you’re passionate about something, whether it’s cooking or writing, programming or gardening, you know that the there are many bumps in the road. There are failed experiments and wrong decisions (or lack of decision-making abilities). There are unexpected breakthroughs and those moments when you think you’ve figured it out. Until you realize you didn’t. I have no doubt that the road to this book wasn’t an easy one, but the end result: it’s a treasure.

Megan Gordon's Whole Grain Gingerbread

Megan, I hope you know that this book is in every page, so very you. It’s informative and comforting enough to curl up with in bed. To read your stories, and dream about peach breakfast cobbler and saucy tomato poached eggs…well, it is just what we need to start a new year.

You did it.

Whole Grain Mornings is available for pre-order here.

Whole-Grain Gingerbread
adapted from Whole-Grain Mornings

3/4 cup of whole wheat flour
1 cup of spelt flour
1/2 cup of muscovado sugar
1/4 teaspoon of baking soda
1/2 teaspoon of kosher salt
1 teaspoon of ground ginger
1/4 cup of crystallized ginger, roughly chopped
1 tablespoon of freshly grated ginger
1/4 teaspoon of ground cloves
1/2 teaspoon of ground cinnamon (I used Vietnamese Saigon)
2 tablespoons of grated orange zest (I used blood orange zest)
1/4 teaspoon of freshly ground black pepper
8 tablespoons of unsalted butter, plus more for the pan
1/2 cup of unsulfured molasses
3 tablespoons of honey
1/2 cup of milk
1/4 cup of whole milk yogurt
1 large egg, beaten

powdered sugar, for serving

1. Preheat your oven to 350 degrees F and generously butter a 9 inch square baking pan. Dust with flour.
2. Combine the fours, sugar, baking soda, salt, all three kinds of ginger, cinnamon, orange zest, and pepper in a large bowl. Whisk and use your hands to break up any large sugar clumps.
3. Add the butter to a small saucepan and melt over medium-low heat. Add the honey and molasses, stirring to combine. Pour into the flour mixture and stir to combine.
4. Add the milk, yogurt and egg, stirring to combine.
5. Pour the batter into your pan and bake until the edges begin to pull away and a toothpick inserted into the center comes out clean (30-45 mins). Let the gingerbread cool before slicing and serving. Dust with powdered sugar right before serving.

Musical Pairings: Lucius – Wildewoman + Whole-Grain Gingerbread

wildewoman More on the Turntable.

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Posted by Kasey


Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Kate

    I am SO excited about this book. I adore Megan’s blog – both her recipes and way of writing which really makes you feel like you know her. I’ve read through the Amazon ‘Look inside’ several times and can’t wait til I can buy it in the UK (sadly not til end Jan). This gingerbread looks fab – I’d probably have it as a dessert rather than breakfast but I guess that’s another joy of the book, that it spans meals beyond the breakfast table, whilst bringing it all back to one central theme.

  • Janet

    Hey, I know that mutual friend! ;) I feel the same way – so proud of MG, and so excited to get my hands on the book! xo

  • Nicole

    You are such a kind and generous friend, Kasey. This post is just lovely. Gingerbread with powdered sugar is perfect for this time of year.

  • Stacy Ladenburger

    Hurrah for Megan! I’m loving this book, too. And I was eyeing that gingerbread myself – so perfect! so festive!

  • Ashley

    Such a sweet post. I can not WAIT to hold this book in my hands!

  • Megan Gordon

    Oh Kasey- I want to call instead of comment but alas, am stuck in granola holiday hell. This is such a beautiful and sweet tribute to the book, and makes me wish we could sneak off and grab a coffee together. Can’t wait to see you MORE in 2014 (February!) and *finally* meet Little N (how has this not happened?!) Thank you so much for the beautiful post. It truly made my day. xox

  • Kate Ramos

    This gingerbread looks so moist and delicious. I can’t wait to read Megan’s book. The way you write about your friendship is so dear, such a lovely story.

  • Kasey

    I agree! I felt like I knew Megan before I actually knew her and she is lovely in person as she is on the internet. The book is worth the wait!

  • Kasey

    Oh hey mutual friend! I didn’t want to Internet out you :) That was such a fun dinner..more of that in 2014, please xo

  • Kasey

    Thank you, Nicole! This is my favorite type of treat around this time of year (or anytime, really) and Megan’s version if my new go-to. Happy holidays!

  • Kasey

    I knew it was being made the minute I saw it. Happy holidays, S! x

  • Janet

    Ha, no worries, I loved the post! Yes to more in 2014… and I’m dying to get back over that way for some Burn, too!

  • Kasey

    Thank you, Ashley! It is so wonderful x

  • Kasey

    Oh I understand- holiday packaging is stressful! I hope the finish line is near. The book is one of my new favorites, and I can’t wait to give you a big hug in 2014. xoxo

  • Kasey

    Thank you, Kate! I’m so glad to have met Megan – she is so deserving of her success.

  • Kathryn

    I’ve heard such good things about Megan’s book and this was such a lovely tribute to her and to your friendship. I’m pretty sure I can’t go another day without having this for breakfast too!

  • Kasey

    It’s so lovely. You’d love it (and this gingerbread), Kathryn. Happy holidays friend xo

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