Gingerbread

A simple dessert with tons of flavor, thanks to the addition of crystallized ginger. Although this tastes delicious on its own, it’s downright HEAVENLY served warm and topped with a little dollop of lemon curd. AHhhhhhhhhh…. Recipe courtesy of The NO-SALT Cookbook by David & Thomas Anderson.
Serves 12.



SODIUM CONTENT: 15 mg per serving

INGREDIENTS

1/4 c. (4 T. or 1/2 stick) unsalted butter, softened
1/4 c. vegetable shortening
1/4 c. sugar
1/4 c. brown sugar
1 egg
1/4 c. molasses
2 c. all-purpose flour
1 T. Featherweight sodium-free baking powder (sold at Whole Foods Markets and online at healthyheartmarket.com)
2 t. ground ginger
2 t. ground cinnamon
1/2 t. ground cloves
3 T. chopped crystallized ginger
1/2 c. boiling water

DIRECTIONS

Preheat oven to 350 degrees. Lightly grease an 8- or 9-inch square baking pan and set aside.

Beat together the butter and shortening, then mix in the sugars, egg and molasses. Sift together the flour, baking powder and spices. Gradually add the dry ingredients to the wet ingredients, stirring just until blended. Stir in the crystallized ginger. Gradually add the water and stir until combined. Pour the batter into the prepared pan. Place pan on the middle rack in oven and bake 35-40 minutes, until tester inserted in center of pan comes clean. Remove from oven and place on wire rack to cool. Serve warm or cold. Delicious plain, or topped with your favorite syrup or sauce.

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