Wednesday, December 19, 2007

Heart Healthy gingerbread recipe

Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 Tbsp. minced crystallized ginger
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. ground cloves
pinch of salt
1 cup hot water
1 cup unsulphured molasses
1/2 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1 large egg
2 Tbsp. canola oil
Confectioners' sugar

Preheat oven to 350°F. Lightly spray an 8-inch square nonstick baking pan with oil.

In a medium bowl, whisk the flours, crystallized ginger, cinnamon, baking soda, ginger, cloves and salt until well combined. Set aside.

In another medium bowl, beat the hot water, molasses, brown sugar, applesauce, egg, and oil until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the liquid. Using a spoon, stir just until combined.

Spread the batter into the pan. Bake until the top springs back when pressed gently in the center, about 50 minutes. Do not overbake. Cool in the pan for 10 minutes before removing. Serve warm or cool. Sift confectioner's sugar on the top.

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