Gingerbread

Name: Gingerbread
Ingredients: 1 5-ounce can fat-free evaporated milk; 2 teaspoons cider vinegar; Cooking spray; 1 cup all-purpose flour; 1 cup whole-wheat flour; 1 teaspoon ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 3/4 cup honey; 1 6-ounce jar pureed baby-food sweet potatoes; 2 tablespoons egg substitute or 1 large egg white; 1 tablespoon plus 2 teaspoons canola or corn oil; 1/2 cup chopped peeled apple

13 ingredients

31 steps

Ingredients

1 5-ounce can fat-free evaporated milk
2 teaspoons cider vinegar
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup honey
1 6-ounce jar pureed baby-food sweet potatoes
2 tablespoons egg substitute or 1 large egg white
1 tablespoon plus 2 teaspoons canola or corn oil
1/2 cup chopped peeled apple

Directions

1

In a medium mixing bowl, stir together the milk and vinegar.
2

Let stand for 10 minutes.
3

Preheat the oven to 350F.
4

Lightly spray a 9-inch square baking pan with cooking spray.
5

Set aside.
6

Meanwhile, in a medium bowl, stir together the flours, ginger, baking soda, and cinnamon.
7

Set aside.
8

Add the remaining ingredients except the apple to the milk mixture.
9

Using an electric mixer on medium speed, beat until blended.
10

Gradually add the flour mixture, stirring well after each addition.
11

Fold in the apple.
12

Pour into the pan, gently smoothing the top.
13

Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
14

Let cool on a cooling rack for at least 10 minutes before slicing.
15

(Per serving)
16

Calories: 211
17

Total fat: 3.0g
18

Saturated: 0.5g
19

Trans: 0.0g
20

Polyunsaturated: 1.0g
21

Monounsaturated: 1.5g
22

Cholesterol: 1mg
23

Sodium: 90mg
24

Carbohydrates: 44g
25

Fiber: 2g
26

Sugars: 25g
27

Protein: 5g
28

Calcium: 54mg
29

Potassium: 180mg
30

3 other carbohydrate
31

1/2 fat