Recipe by batifol
This is moist and delicious, with more fiber and less fat than most recipes. It comes from The Healthy Oven Baking Book by Sarah Phillips, which I recommend VERY highly. Phillips has developed new mixing techniques that allow you to make light, moist baked goods without a lot of fat.
Top Review by ladypit
Nice gingerbread recipe. Especially the addition of the candied ginger. I did deviate a little from the recipe in that I used all whole wheat pastry flour instead of some whole wheat and some regular (I don't keep white flour in the house anymore). I also used demarara instead of regular brown sugar and found that I liked the occasional crunch of that sugar instead of all of it melting in to the loaf. A nice recipe with lots of good spiciness for a cold day!
- 1 dash nonstick canola oil cooking spray
- 1 1⁄2 cups all-purpose flour (spoon into cup, then level off)
- 1 cup whole wheat flour (spoon into cup and level off)
- 1 tablespoon minced crystallized ginger (or more!)
- 2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon salt
- 1 cup hot water
- 1 cup molasses
- 1⁄2 cup packed dark brown sugar
- 1⁄2 cup unsweetened applesauce
- 1 large egg
- 2 tablespoons canola oil
Directions See How It's Made
- Because lowfat recipes are very sensitive, follow all the measuring and mixing instructions exactly, or you may get a heavy, dry result.
- Measure flour by spooning it gently into the measuring cup, then leveling off.
- Place oven rack at center position and preheat oven to 350°.
- Spray 8 x 8" square nonstick baking pan with nonstick cooking spray.
- Combine flours, spices, baking soda, and salt in a mixing bowl and stir lightly with a fork.
- In another bowl, combine water, molasses, brown sugar, applesauce, egg and oil and beat with a mixer on high speed until mixture is frothy (about 2 minutes).
- Make a well in the middle of the dry ingredients.
- Pour the wet into the dry and stir gently, just enough to moisten thoroughly.
- Pour batter into prepared pan, level gently, and place in oven.
- Bake 50 minutes or until the top springs back when touched gently and edges pull away from the sides of the pan.
- Be careful not to overbake.
- Serve warm or cold, plain, sprinkled with confectioner's sugar, or with the dessert sauce of your choice.
- I like it best warm with some slightly runny fruit preserves on top.