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Gingerbread |
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Makes 12 servings
You can use spreadable fruit, thinned with a bit of water, as a topping.
 1/2 cup raisins
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 3/4 cups water
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sodium-free baking powder
1/4 cup blackstrap molasses
2 tablespoons vegetable oil
vegetable oil spray
1 tablespoon powdered sugar
Combine raisins, sugar, salt, cinnamon, ginger, nutmeg, cloves, and water in a large saucepan and bring to a boil. Boil for 2 minutes, then remove from heat and cool completely (this is important).
Once cool, preheat oven to 350°F. Stir flour, baking soda, and baking powder together. Add the cooled mixture, molasses, and oil to the dry ingredients. Stir to mix. Spread into a 9"×9" pan that has been lightly coated with vegetable oil spray and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Before slicing, sprinkle with powdered sugar.
Nutritional information per serving (1/12 of recipe): 184 calories, 2.6 g fat, 0.4 g saturated fat, 0 mg cholesterol, 2.4 g protein, 1.1 g fiber, 209 mg sodium
The Cancer Project News, Winter 2007
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