Kristin’s Lowfat Gingerbread

As soon as the weather starts to cool, my mouth starts watering for gingerbread. Not the kind you build houses out of, but the nice, thick, dense, cake-y, kind of gingerbread. Here is my recipe of choice, and it couldn’t be easier to make: just throw all the ingredients in a bowl and mix with an electric mixer. I hope you enjoy!

Kristin’s Lowfat Gingerbread

2 1/3 cups whole wheat pastry flour
1/2 cup unsweetened applesauce
1/3 cup (scant) sucanot
1 cup molasses
3/4 cup hot water
1 t baking soda
1 t ground ginger
1 t cinnamon
1/2 t sea salt
2 egg whites

Preheat oven to 325 and grease bottom and sides of an 8×8 or 9×9 square pan.

Beat all ingredients with an electric mixer on low for 30 seconds, then on medium for 3 minutes – scraping bowl occasionally. Pour into pan, and bake for 45-55 minutes or until toothpick inserted in center comes out clean.

Can be served with caramel sauce, honey, or agave drizzled over it, or ice cream cozied up alongside. I, personally, think it’s quite virtuous all by its delicious, lonesome self. 🙂

You can find a printable version of this recipe HERE, and as always, this recipe is filed away over on my Victuals page (my online cookbook) where you can easily access it in the future.


One thought on “Kristin’s Lowfat Gingerbread

  1. Hi Kristin! I’ve been looking for a healthier version of gingerbread to use in a trifle I want to make for next week, and this could be just the thing! A question for you: I’ve never used sucanot. Could I use brown sugar instead? If so, would it be the same amount? Thanks, Suz

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