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Practically Fat-Free York Gingerbread

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Recipe

 

Yield

24 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 x orange zest
grated
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1 cup brown sugar, light
firmly packed
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3 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon cinnamon
ground
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½ teaspoon nutmeg
ground
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1 cup buttermilk
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1 cup carrots
pureed cooked or canned
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½ cup molasses
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1 tablespoon lemon juice
freshly squeeze
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¾ cup liquid egg substitute
frozen, thaw
½ cup ginger root
fresh, chopped
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Cinnamon sugar topping
1 ½ tablespoons sugar
mixed with, 1/2 ts ground cinnamon
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Ingredients

Amount Measure Ingredient Features
1 x orange zest
grated
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237 ml brown sugar, light
firmly packed
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828 ml all-purpose flour
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5 ml baking soda
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2.5 ml baking powder
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5 ml cinnamon
ground
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2.5 ml nutmeg
ground
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237 ml buttermilk
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237 ml carrots
pureed cooked or canned
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118 ml molasses
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15 ml lemon juice
freshly squeeze
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177 ml liquid egg substitute
frozen, thaw
118 ml ginger root
fresh, chopped
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Cinnamon sugar topping
23 ml sugar
mixed with, 1/2 ts ground cinnamon
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Directions

Preheat oven to 350℉ (180℃).

Spray a 13-by-9-by-2-inch baking pan with non-stick vegetable spray and set aside.

Churn orange zest and sugar in food processor 30 seconds, scrape bowl sides down, and churn 30 seconds more until zest is finely grated.

Add flour, soda, baking powder, cinnamon and nutmeg and pulse 10 to 12 times to combine.

Transfer to large mixing bowl and make well in center.

Buzz buttermilk, carrots, molasses and lemon juice in processor 5 seconds.

Add egg substitute and ginger and pulse 3 to 4 times.

Dump carrot mixture into well in dry ingredients and with large rubber spatula, fold in as gently as you would beaten egg whites.

Batter should be lumpy, no matter if a few dry flecks show. They will vanish during baking. Don't overmix or cake will be tough.

Spoon batter into prepared pan, spreading to corners and smoothing top. Sprinkle evenly with cinnamon-sugar.

Bake 35 to 40 minutes until cake is springy to touch and a toothpick inserted in center comes out clean.

Cool cake to room temperature in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the pan and seven crosswise.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 1035% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 19% Vitamin C 1%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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