Gingerbread
This moist gingerbread is made extra special with fresh ginger, but you can substitute dried ginger if you prefer. Great for the holidays!
1/3 cup brown sugar
1/2 cup molasses
1/2 cup warm soy milk
1/4 cup applesauce
6 Tbs grated fresh ginger or 2 tsp dried ginger
2 egg whites
2/3 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup soy flour
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp baking soda
Preheat the oven to 350°.
Using electric mixer, combine brown sugar, molasses and warm soy milk in a bowl. Beat in the applesauce, fresh ginger (if using) and egg whites.
Sift together the three flours, cinnamon, allspice and baking soda (and dried ginger, if using). Add to the liquid ingredients and beat just until smooth.
Pour into a nonstick or lightly greased 8" square pan and bake at 350° about 30 minutes, until center tests done and edges are pulling away from the sides of the pan. Cut into 9 squares and serve warm or at room temperature.
Yield: 9 servings Serving size: 1 piece
Per serving: 162 calories, 0.5 g total fat (0.1 g sat fat), 4 g pro, 36 g carb, 1.4 g fiber, 116 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1-1/2 other carbohydrate