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Gingerbread

  • 25servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 

  2. 1/2 c Water; 

  3. 2 c Unbleached flour;

  4. 1 c Date sugar;* 

  5. 1 ts Baking powder;

  6. 4 tb Margarine; softened 

  7. 1 lg Egg; slightly beaten

  8. 2 ts Ground ginger; Butter-flavored cooking

  9. 1 ts Ground cinnamon; -spray

  10. 1/2 ts Ground cloves;

Instructions Jump to Ingredients ↑

  1. *Date sugar can be found at Health Food Stores. Preheat oven to 350 degrees. In a heavy saucepan water and date sugar for 5 minutes. Cool. In a baking powder, baking soda, and egg. Mix until just blended. Pour batter into 9′ square baking pan lightly sprayed with cooking spray. Bake for 24 to 35 minutes or until gingerbread pulls away from pan and springs back when touched. Cool in pan for 5 minutes. Transfer cake to a wire rack to continue cooling. Cut into 1 1/2′ squares. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 84; PRO: 2g; CAR: 16g; FAT: 2g; CHO: 9mg; SOD:

  2. 71gm;

  3. Source: The Joslin Diabetes Grormet Cookbook by Bonnie Sander and Frances Tower Giedi Brought to you and yours via Nancy O’Brion and her Meal-Master. —–

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