Warm Gingerbread
(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) |
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