1 3/4 cups water
3/4 cup sugar
1/2 cup raisins
2 tsp ground cinnamon
1 tsp ground ginger or fresh grated ginger
3/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
2 cups whole wheat pastry flour or all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 cup blackstrap molasses
2 Tbs fortified non-dairy milk or water
1 T powdered sugar, optional
PER SERVING: 165 calories; 0.4 g fat; 0.1 g saturated fat; 2% calories from fat; 0 mg cholesterol; 2.5 g protein; 38.8 g carbohydrate; 19.6 g sugar; 1.2 g fiber; 211 mg sodium; 92 mg calcium; 2.5 mg iron; 0.3 mg vitamin C; 0 mcg beta-carotene; 0.1 mg vitamin E
Preheat the oven to 350 degrees F. Lightly mist a 9-inch square baking pan with vegetable oil spray.
Combine the flour, baking soda, and baking powder in a medium bowl. Gradually stir the flour mixture into the cooled raisin mixture along with the molasses and non-dairy milk. Spread the mixture into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Sprinkle with the optional powdered sugar just before slicing.
Stored in a covered container, Gingerbread will keep for up to 3 days in the refrigerator or up to 1 month in the freezer.
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