Gingerbread

By Demi

Ingredients

• canola oil spray
• 1 3/4 cups whole wheat pastry flour
• 1/4 cup packed light brown sugar
• 1 1/2 tbsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dark molasses
• 1/2 cup unsweetened applesauce
• 6 tbsp canola oil
• 1 large egg
• 1/2 cup boiling water
• pear sauce, warmed (optional)

Details

Servings 9

Preparation

Step 1

Preheat the oven to 350F. Lightly coat a 9 inch square pan with canola oil spray. In a medium bowl, sift together the flour, sugar, spices, baking soda, and salt.

In a seperate, large bowl, whisk together the molasses, applesauce, canola oil, and egg until well blended. Add the dry ingredients and stir until well combined. Whisk in the boiled water and pour the batter into the prepared baking pan.

Bake for about 35 minutes, until the cake begins to pull away from the pan and a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert the cake onto a platter and cool for about 15 minutes before serving.

Cut into 9 squares and serve warm or at room temperature with warm pear sauce. Gingerbread can be tightly wrapped in foil and kept for 2-3 days in the refrigerator.