Low Fat Gingerbread Recipes

Steps:

• Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.
• Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar - rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.
• Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed - the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it's done, insert a skewer in the centre - if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.
• Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier - it will keep moist for 3-4 days.

Steps:

• Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
• In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
• In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
• Stir dry ingredients into apple butter mixture until well combined.
• Scrape batter into prepared baking dish and smoothing top.
• Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.

Steps:

• In a big bowl. beat butter, brown sugar, egg.
• Fill a one cup measuring cup with 1/4 cup blackstrap molasses. Then continue to fill the measuring cup to the 2/3 cup mark, with honey. Add to butter, sugar and egg. Mix well.
• Grate chunk of ginger -about 2 tbsp-, then add to bowl and mix.
• Sift dry ingredients into the big bowl and mix well.
• Chill dough for 2 hours.
• Roll out 1/4-inch thick and cut into shapes. Bake 8-10 minutes.

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients (except sugar) and blend well.
• In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
• Stir dry ingredients into the wet mixture.
• Separate into 2 parts, cover, and refrigerate for 1 hour or more.
• Roll out cookies 1/8 inch thick and cut out shapes.
• Place onto aluminum foil lined baking sheet.
• Bake for 8 minutes.

Steps:

• preheat the oven to 325 degrees.
• spray two eight inch square pans with cooking spray.
• measure out dry ingredients (NOT including splenda), mix together, and set aside.
• in another bowl, whisk molasses, applesauce, buttermilk, egg substitute, and splenda until smooth.
• gradually fold in all of the dry ingredients into the wet batter.
• batter will be very thick and viscous.
• in a small saucepan, bring the 1/2 cup of water to a boil and add to the batter.
• stir until incorporated.
• batter will obviously have thinned out.
• pour the batter into the two pans, and bake from about 30 to 40 minutes, or until an inserted knife comes out clean.
• DO NOT OVERBAKE.
• invert onto a plate or other surface and cool at least half an hour before cutting.

Steps:

• Preheat your oven to 325°F.
• Combine the flour through the brown sugar and mix well.
• Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
• Add the dry ingredients and mix well.
• Spray a baking sheet with non-stick spray.
• Drop the batter by 1 1/2 tablespoons onto the baking sheet.
• These will spread so allow some room.
• Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
• Let these cool on a rack.