Healthy Oven Gingery Gingerbread

  • Serves: Makes one 8- or 9- inch square pan
  • Baking Temp (degrees F): 350
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  • Comments: 5

Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com Healthy Oven is a registered trademark of Sarah Phillips


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This is the gingerbread to make when you want to serve it warm out of the oven with a cup of hot cider. This recipe has a wonderful gingery smell mixed with the warm spices of cinnamon and the sweet smells of molasses and dark brown sugar. The flavors all meld together - not one spice or flavor overpowers the other! Crystallized ginger is available in the spice department at many supermarkets.
CAKE RECIPE HELP / LOW / REDUCED-FAT RECIPE HELP

INGREDIENTS
1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 cup whole wheat flour (spoon into measuring cup and level top) or all-purpose, but recipe isn't as good
1 tablespoon minced crystallized ginger (optional)
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon cloves
1/8 teaspoon salt

1 cup hot water
1 cup unsulphured dark molasses
1/2 cup unsweetened applesauce
1/2 cup dark brown sugar, packed
1 large egg
2 tablespoons canola oil

INGREDIENTS
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray an 8-inch square nonstick baking pan with oil.

2. In a medium bowl, whisk the flours, crystallized ginger, cinnamon, baking soda, ground ginger, cloves and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer set at high speed, beat the hot water, molasses, brown sugar, applesauce, egg and oil until frothy, about 2 minutes.
Make a well in the center of the dry ingredients, and pour in the liquid. Using a spoon, stir until just combined. Do not overmix. Using a gentle touch, spread the batter evenly in the prepared pan.

4. Bake until the top of the cake springs back when touched gently in the center and the edges are beginning to pull away from the sides of the pan, about 50 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes. Serve warm, or cool completely in the pan on a wire cake rack. Sift confectioner's sugar on top.

STORAGE
Store at room temperature. For best results, store in the freezer after a day or two. These cakes tend to get sticky because of the applesauce they contain.

Each serving: about 305 calories (6 percent from protein; 82 percent from carbohydrates; 12 percent from fat), 5 grams protein, 64 grams carbohydrates, 4 grams fat (less than 1 gram saturated fat), 24 milligrams cholesterol, 185 milligrams sodium

From the Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999

Tags
low-fat fat-reduced ginger gingerbread bread

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