Happy National Gingerbread Day!
Gingerbread is a term used to describe a variety of sweet food products, which can range from a soft, moist loaf cake to something close to a ginger biscuit. What they have in common are the predominant flavors of ginger and a tendency to use honey or molasses rather than just sugar (Wikipedia).
When I began to search for a gingerbread recipe, I became a little downtrodden because everything was the traditional dark, heavy gingerbread that’s served in the fall … didn’t even sound good to me when it’s 95 degrees outside. Not to mention, molasses is one of the most important ingredients and I couldn’t see how I was going to sub that out and still have gingerbread.
Then I tripped across this amazing “light” gingerbread recipe at The Prepared Pantry. Much to my surprise, it was easily adaptable to my lower carb lifestyle and it had no molasses.
From what I gather, light gingerbread is milder in flavor and lighter … but not white in color. The amount of ginger is reduced and instead of molasses, brown sugar or maple syrup is used for a sweetener. I sub out maple syrup all the time with my Sugar Free Davinci Sweetening Syrup so I knew this recipe was for me.
- 2 2/3 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup butter
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup SF Davinci Sweetening Syrup (can use maple syrup)
- 1 cup "soured" soymilk (mix milk with 1 tsp of vinegar and let curdle)
- Preheat the oven to 350 degrees.
- Grease a 9 x 13-inch rectangular pan.
- Mix the flour, soda, ginger, cinnamon, cloves, and salt together in a medium bowl. Set aside.
- Cream the butter with the sugar. Add the egg and beat until light and airy. Add the sweetening syrup.
- Starting with the flour mixture, add the flour and soured milk to the creamed mixture in three or four additions beating just until combined with the mixer on lowest speed. Do not over mix.
- Scrape the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes or until done. The top should spring back when lightly touched and a toothpick or skewer should come out clean when inserted in the center of the cake.
- Let cool for 20 minutes in the pan on a rack.
- Serve with sweetened whipped cream.
Adapted from the gingerbread recipe at The Prepared Pantry ... http://www.preparedpantry.com/Gingerbread-Recipe.htm
Verdict? This recipe was amazing! It was definitely lighter than traditional gingerbread but still had the essence of the original with a lower carb count. A great summery version that goes great with homemade whipped cream. I wish I could show you how beautiful this dessert is but my photography lights blew out and I had to order new ones. They haven’t arrived yet so my lighting is just awful. Please excuse the sad bluish, green hazed picture … the recipe really was great so maybe I’ll make it again and post the pics so the world can see :-)