Here’s a recipe for a less-sweet gingerbread with bare-bones spices and minimal dishes to wash. Add whatever nuts, chocolate chips, or fruit toppings you fancy.
I’ve tried: Cranberries studded on top, chopped walnuts, peanuts (strong flavor; walnuts are better), and chocolate chips.
I didn’t include allspice or nutmeg, typically in gingerbread recipes, as I don’t find those necessary.

Yield: About 8 slices, from a 9-inch round pan

Ingredients:

• 200g flour (all-purpose or whole wheat OK)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2.5 teaspoon ground ginger (add more if you like spicy)
• 1 teaspoon ground cinnamon
• half stick (or 55g) unsalted butter, melted
• 55g sugar
• 120mL molasses, dark unsulfured
• 160mL boiling water
• 2 eggs
• Toppings: chocolate chips, chopped walnuts, fruit

Directions:

Mix Sweet + Wet ingredients First, then add in Dry.

1. Pour 55g sugar and 120mL molasses into mixing boil.
2. Boil water
3. Melt butter in a microwave-safe cup for about 20 seconds
4. Pour butter into mixing boil, then pour boiling water into the cup to clean it out.
5. Whisk items in bowl. When warm (cooled down), add eggs and whisk.
6. Whisk 200g flour, 1 teasp baking soda, 1/2 teasp salt, 2.5 teasp ginger, 1 teasp cinnamon into the wet ingredients.
7. Add semi-sweet chocolate chips and any toppings. Whisk till combined, no lumps.
8. Bake at 350’F for 25-30 minutes.