Double Ginger Squares
(from tagost’s recipe box)
Source: American Heart Associaton
- Cooking spray
- 1 1/4 cups white whole-wheat flour, or 3/4 cup all-purpose flour plus 1/2 cup whole-wheat flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1/4 cup plus 3 tablespoons unsweetened applesauce
- 1/4 cup light molasses
- 1/4 cup egg substitute
- 1/4 cup canola or corn oil
- 1 1/2 teaspoons grated peeled gingerroot
- 1/4 cup firmly packed light brown sugar
- 1⁄3 cup boiling water
- 3/4 teaspoon baking soda
- Confectioners’ sugar
Preheat the oven to 350˚F. Lightly spray an 8-inch square baking pan with cooking spray.
In a medium bowl, stir together the flour(s), ground ginger, cinnamon, cloves, salt, and pepper.
In a separate medium bowl, stir together the applesauce, molasses, egg substitute, oil, and gingerroot.
Crumble the brown sugar into the mixture, stirring to dissolve.
Pour the water into a small bowl. Stir in the baking soda. Stir into the applesauce mixture. Whisk into the flour mixture just until smooth. Pour into the pan.
Bake for 20 minutes, or until the top of the cake springs back when pressed lightly and a wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 10 minutes.
Place a paper doily on the gingerbread. Sift the confectioners’ sugar on top, then carefully remove the doily so the design is not disturbed. If you prefer, just sift the sugar over the gingerbread without using the doily. Cut into squares. Store any leftover cake in the pan, covered with plastic wrap, at room temperature for up to two days.
r serving:Calories: 172; Total Fat: 6.5 g (Saturated Fat: 0.5 g, Trans Fat: 0.0 g, Polyunsaturated Fat: 2.0 g, Monounsaturated Fat: 4.0 g); Cholesterol: 0 mg; Sodium: 159 mg; Carbohydrates: 27 g (Fiber: 2 g, Sugars 14 g); Protein: 3 g