Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Had I but a penny in the world, thou shouldst have it for gingerbread"
-William Shakespeare, Playwright

The refrigerator light goes on...

This is such an easy recipe to make and gingerbread is the perfect breakfast. Low in calories and fat and high in fiber, you can’t go wrong with the flavors that you loved as a kid.

Measuring Carefully

Measuring is important in cooking and baking. The best of chefs often season without measuring and create new dishes without a recipe, but they learned to cook by following the measurements in recipes.

Measuring is especially important when baking. Because recipes like breads, dough, batter and the like are basically chemistry, small variations in the amount of oil, butter, baking powder or other ingredient can ruin a recipe.

Measuring is one of the single most important techniques in cooking healthy. This is due to the fact that by using the correct amount of ingredients, you know exactly how much fat and calories you are eating.

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Gingerbread



Servings = 8 | Serving size =1 slice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

1 large egg yolk
1 tsp canola oil
1/2 cup Z-Sweet stevia or Splenda
1/2 cup canned pumpkin
1/2 cup unsweetened applesauce
1/2 tsp pure vanilla extract
2 Tbsp molasses
3 large egg whites
1 1/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground ginger
1/4 cup wheat germ
1/2 cup low-fat buttermilk

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet or Splenda®, applesauce, pumpkin and vanilla extract and whisk until smooth. Whisk in the molasses.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, ginger and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.

Nutrition Facts

Serving size = 1 slice

Servings = 8

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Amount Per Serving

Calories 176 Calories from Fat 18
  % Daily Value
Total Fat 2g 3%
    Saturated Fat 0g 2%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 27mg 9%
Sodium 347mg 14%
Total Carbohydrates 33g 11%
    Dietary Fiber 3g 13%
    Sugars 6g  
Protein 7g  
Vitamin A 49% Vitamin C 2%
Calcium 11% Iron 13%
Vitamin K 3 mcg Potassium 268 mg
Magnesium 49 mg