"Honey Cakes"

The BF and i went to the international festival and had a really yummy honey cake that tasted like gingerbread, but with more spice. He loved them. I found a recipe online and altered it in that i used whole wheat flour and agave, a sweetener that is safe for diabetics and more spices than what they called for. Since agave is actually sweeter than sugar I left out the brown sugar the original called for. These turned out pretty well for whole wheat cookies.
The original recipe also included a glaze of powdered sugar which I didn't do.

Lebkuchen "Honey Cakes"

Ingredients:
2-3/4 cups 'white' wheat flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 agave

1/2 cup dark molasses

1/2 cup powdered milk

3 tablespoons butter, melted

1 large egg


Preparation:
1.
Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, dry milk, cinnamon, baking powder, baking soda, salt, and spices in a medium bowl. Bring molasses to a boil over medium heat; add agave and butter. Remove from heat; cool 10 minutes. Stir in egg.

2.
Place molasses mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms. Stir in almonds with spoon, if desired. (Dough will be slightly sticky.) Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

3.
Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes. Cut into 2X1-inch bars. Store tightly covered at room temperature or freeze up to 3 months.