Warm gingerbread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached white flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 2 | teaspoons | Ginger |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Allspice |
| ¼ | cup | Honey |
| ¼ | cup | Molasses |
| 2 | tablespoons | Canola oil |
| ½ | cup | Evaporated skim milk |
| 2 | Egg substitutes; beaten | |
| ½ | cup | Boiling water |
Directions
Makes 6 servings
This recipe takes about 1 hour to prepare and cook.
Preheat the oven to 350F. Combine the dry ingredients (flour, baking soda, baking powder. ginger. cinnamon. allspice) in a medium bowl.
Combine the remaining ingredients in a large bowl. Add the dry mixture slowly to the wet ingredients. mixing well after each addition.
Pour the mixture into an 8- x 8-inch nonstick pan and bake for 35 to 45 minutes. Serve warm.
Adapted from Robyn Webb's Memorable Menus Made Easy.
Calories 303 Calories from fat 46 Total Fat 5 grams Saturated Fat 0 grams Cholesterol 1 milligram Sodium 338 milligrams Total Carbohydrate 56 grams Dietary Fiber 1 gram Sugars 22 grams Protein 8 grams Recipe by: Robin Webb in Diabetes Forecast Magazine, December 1998 Posted to EAT-LF Digest by Kathleen <schuller@...> on Feb 10, 1999, converted by MM_Buster v2.0l.