Gingerbread

pstrongServes 25/strong/p
h3Ingredients: /h3
ul
li1 1/2 cup Water/li
li1 cup Date sugar (found at health food stores)/li
li4 tbsp Margarine, softened/li
li2 tsp Ground ginger/li
li1 tsp Ground cinnamon/li
li1/2 tsp Ground cloves/li
li2 cup Unbleached flour/li
li1 tsp Baking powder/li
li1 Large egg, slightly beaten/li
/ul
h3Preparation: /h3
ol
liPreheat oven to 350 degrees Fahrenheit./li
li In a heavy saucepan, cook water and date sugar for 5 minutes. Cool./li
li Mix water and sugar with baking powder, baking soda, and egg until just blended./li
li Pour batter into 9" square baking pan lightly sprayed with cooking spray./li
li Bake for 24 to 35 minutes or until gingerbread pulls away from pan and springs back when touched./li
liCool in pan for 5 minutes. /li
liTransfer cake to a wire rack to continue cooling./li
li Cut into 1 1/2" squares. /li
/ol
h3Nutrition Information/h3
ul
li 84 Calories/li
li2g Protein/li
li16g Carbohydrate/li
li2g Fat/li
li9mg Cholesterol/li
li71mg Sodium/li
/ul
pemSource: The Joslin Diabetes Grormet Cookbook by Bonnie Sander ; Frances Tower Giedi/em/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions./p

Dessert

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