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Lemon-Topped Gingerbread

½ cup unbleached flour
½ cup whole wheat flour
¼ cup blackstrap molasses
¼ cup hot water
2 tbs. torbinado sugar (Succanat)
2 tbs. Canola oil
1 egg white
½ tsp. baking soda
½ tsp. ground ginger
½ tsp. ground cinnamon
1/8 tsp. sea salt
Lemon Sauce (recipe follows)

1. Preheat oven to 325’F. Spray loaf pan (8 ½ X 4 ½ X 2 ½ “) with cooking spray.
2. Beat all ingredients (except lemon sauce) in a medium bowl until thoroughly mixed. Pour into pan.
3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Serve warm or cool with lemon sauce.

Lemon Sauce

3 tbs. turbinado sugar (Succanat)
1 tbs. arrowroot or cornstarch
1 cup water
1 tbs. lemon zest
1 tbs. lemon juice

Mix sugar and arrowroot in 1-qt pot and gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in remaining ingredients. Serve warm or cool.

Serves 8

Per serving:
152 calories, 3.6g fat, 0.3g sat fat, 27g carbohydrate, 2.3g protein, 1.3g fiber, 1.6mg iron