Gingerbread, a healthy dessert? Is this possible? This recipe is made without white sugar and uses oat flour and whole wheat pastry flour and a small amount of molasses for depth of flavor! Enjoy!
1 1/2 cups oat flour (Try Bob's Red Mill)
3/4 cup whole wheat pastry four (Bob's Red Mill)
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
pinch of salt
1/4 cup light molasses
1/3 cup vegetable oil
1 1/4 cups hot water
1 tsp. baking soda
1 lg. egg + 1 yolk, lightly beaten
1/4 cup Splenda or 1/4 tsp. liquid stevia (sub any kind of white sugar substitute you prefer)
Optional: sugar free caramel topping (Smuckers)
Preheat oven to 350 degress. Pam spray an 8" round cake pan or an 8 x 8" baking pan.
In a medium bowl, combine the oat flour, whole wheat pastry flour, baking powder, ginger, cinnamon, cloves and salt.
In a large bowl, combine the molasses and oil. In a 2-cup glass measure, combine the hot water and baking soda. Whisk into the molasses-oil mixture.
Gradually whisk the dry ingredients into the molasses mixture. Whisk in the beaten egg and Splenda, or white sugar substitute. Pour into prepared pan, and bake until a toothpick inserted in the center comes out clean, about 23-25 minutes. Be careful not to overbake because it can cause the gingerbread to be a bit dry.
Cool in the pan on a rack for 10 minutes.
Serve with whipped cream. Makes 10 servings.
Option: I just recently found a sugar free caramel topping made with Splenda by Smuckers and found the heating a tsp. of caramel topping and drizzling over the gingerbread with whipped cream is nice addition.
Note: I found this recipe in a magazine called "Outsmart Diabetes", 12-17-02.
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