Gingerbread is just one of those great, old-fashioned desserts that most of us associate with the holidays…and cold weather. Probably because of the rich, warm spices and thick, distinct flavor of molasses.
Did you know that molasses can be a good source of B-6, potassium, calcium and iron? (I like to use an organic unsulphured brand.)
I also managed to sneak in a bit more ‘healthiness’ with a scoop of protein powder. =)
- GF flour mix - 1 1/3 cup
- protein powder (casein, rice or pea powder) - 1 scoop
- baking powder - 1 teaspoon
- baking soda - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- ground cinnamon - 3/4 teaspoon
- ground ginger - 3/4 teaspoon
- allspice - 1/2 teaspoon
- organic unsulphured molasses - 1/3 cup
- egg whites or *1/4 egg replacement - 1 egg or 1/4 cup
- unsweetened applesauce - 1/3 cup
- gently melted butter or vegan butter - 1/4 cup
- boiling water - 1/2 cup
Preheat oven to 350 degrees Fahrenheit. Spray or grease a 9" x 9" baking dish.
Measure and whisk together the dry ingredient in one bowl. In a separate bowl whip the egg, then add the molasses, applesauce, and melted butter. Finally, add the boiling water and whip together. Combine with the dry ingredients and scoop into the prepared baking dish. Smooth with a spatula. Bake for approximately 25 - 35 minutes (oven temperatures may vary). Toothpick should come out clean. Cool slightly and serve plain, slather some butter on it, or add your favorite whipped topping. (Ice cream is also a yummy choice.)
* To make an egg replacement: 1 Tablespoon chia or ground flax seeds mixed with 3 Tablespoons hot water. Allow to set until it forms a gel. Then add to the liquid ingredients.