(Makes 25 servings)
|butter-flavored cooking spray|
|1 1/2||cups ( 354 ml) water|
|1||cup (225 g) date sugar|
|4||tablespoons (50 g) margarine, softened|
|2||teaspoons (10 ml) ground ginger|
|1||teaspoon ( 5 ml) ground cinnamon|
|1/2||teaspoon (2.5 ml) ground cloves|
|2||cups (280 g) unbleached flour|
|1||teaspoon (5 ml) baking soda|
|1||teaspoon (5 ml) baking powder|
|1||large egg, beaten|
- Preheat the oven to 350F (180 C), Gas Mark 4. Lightly coat a 9-inch (22.5 cm) square baking pan with cooking spray
- In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool.
- In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended.
- Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling. Cut into 25 squares.
|Per serving:||84 calories (21% calories from fat), 2 g protein, 2 g total fat (0.8 g saturated fat), 16 g carbohydrate, trace dietary fiber, 9 mg cholesterol, 71 mg sodium|
|Diabetic exchanges:||1 carbohydrate (bread/starch)|