This is a fantastic gingerbread that also happens to be low-fat and dairy-free! I especially love the addition of crystallized ginger. This is another recipe from the superb Heather Van Vorous.
Ingredients: [‘all-purpose flour’, ‘brown sugar’, ‘baking soda’, ‘ground cinnamon’, ‘ground ginger’, ‘ground cloves’, ‘ground nutmeg’, ‘salt’, ‘molasses’, ‘fresh orange juice’, ‘egg whites’, ‘canola oil’, ‘fresh gingerroot’, ‘crystallized ginger’, ‘vanilla’]
Quantity of Ingredients: [“1 1/2 cups all-purpose flour”,”1/2 cup brown sugar”,”1 1/4 teaspoons baking soda”,”1 teaspoon ground cinnamon”,”2 teaspoons ground ginger”,”1/2 teaspoon ground cloves”,”1/2 teaspoon ground nutmeg”,”1/8 teaspoon salt”,”1/2 cup molasses”,”1/2 cup fresh orange juice, strained “,”4 egg whites or 1/2 cup Egg Beaters egg substitute”,”3 tablespoons canola oil”,”1 1/2 tablespoons finely grated fresh gingerroot”,”2 tablespoons finely chopped crystallized ginger”,”2 teaspoons vanilla”]
Number of Servings: 8
Steps: [‘Preheat oven to 350°F.’, ‘Spray a 9″ square baking pan with cooking oil and set aside.’, ‘Whisk dry ingredients (flour through salt) with a metal whisk until thoroughly blended.’, ‘Add the wet ingredients (molasses through vanilla) to the dry with a few swift strokes of a wooden spoon.’, ‘Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick or cake tester inserted into the center of the gingerbread comes out clean.’, ‘Cool on rack.’]