Gingerbread

By krystallondon

This gingerbread is so good, just like grandma used to make - minus the sugar. To reduce the amount of fat, if that is an issue for you, decrease the eggs to 1 egg and use 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water. This bread is so tasty, it won't last long around your house, I guarantee it.

Ingredients

• 1/2 cup pecans or walnuts, chopped finely
• 1/2 cup agave nectar or fruit sweetener
• 1/4 cup canola oil
• 2 eggs
• 1/2 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• 1 1/2 cups brown rice flour or sorghum flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cloves
• 1 cup unsweetened applesauce

Details

Servings 9

Preparation

Step 1

1. In a large mixing bowl, combine the agave nectar and oil. Beat on high speed until thoroughly blended. You can use fruit sweetener if you prefer, but I really like the agave nectar in this recipe. After you have mixed the oil and sweetener, add the eggs, one at a time. Be sure to beat well between additions. Add the orange rind and vanilla and continue to blend together. Set aside.

2. Meanwhile, preheat the over to 350F, spray a 9-inch square pan with a non-stick spray and prepare the dry ingredients.

3. Sift together the dry ingredients and add the nuts to them.

4. Now, add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add 1/4 cup of the applesauce, blend, then add more of the dry mixture. Continue until you have added all of the ingredients.

5. Pour the batter into the pan and bake for 20 to 25 minutes, or until gingerbread is done. Check for doneness by inserting a toothpick, or touching lightly on the center. If it leaves an indent, it is not done. If it springs back, remove to a cooling rack.

This gingerbread freezes well.

Nutritional analysis per serving:

268.56 calories, 12.13 g fat (39% calories from fat), 3.82 g protein, 39.10 g carbohydrate, 54.52 mg cholesterol, 342.08 mg sodium.