ginger - bread

This gingerbread is a lower fat version (approximately 150 calories per square) of the traditional fall favorite. I included last fall's apple and pear butter in the batter, along with chopped candied ginger.

Long after the last bite, the ginger flavor will linger among your senses. If you like ginger in your gingerbread, this is the recipe to sample.

The recipe can be found in Mia King's "Good Things" page 333. The book is a work of fiction revolving around a remote diner run by an awesome cook- recipes included!

I have recently contacted the book author for permission to post the recipe here.

UPDATE:

She was so kind to answer my email very promptly.

She gave her permission for me to reprint the recipe, and you can find all the recipes from her books on her web site here.

From: GOOD THINGS (Berkley Books, February 2007)

Ingredients:

• 2 tablespoons rice bran oil
• 6 tablespoons applesauce
• 1 cup dark brown sugar
• 1 egg
• 1 egg white
• ¼ cup buttermilk
• ½ cup boiling water
• ¾ cup molasses
• 2 teaspoons crystallized ginger, finely chopped
• 1 teaspoon fresh ginger, grated
• 1 teaspoon lemon zest, finely chopped
• 2¾ cups all-purpose flour
• ½ cup cake flour
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground ginger
• 2 cloves, ground

Directions:

• Preheat the oven to 350° F.
• In a large mixing bowl, whisk together the oil, applesauce, brown sugar, egg, egg white, crystallized and fresh ginger, lemon zest , buttermilk, molasses, and boiling water.
• Sift the flours, baking soda, salt, ground ginger and cloves. When ready, stir the dry ingredients into the applesauce mixture.
• In a butter and floured 9” x 12” baking pan, pour the batter and bake for 25-30 minutes, until toothpick comes clean.
• Cool for 5 minutes, then remove from pan and let cool for 30 minutes. Cut into squares or slices and serve.

(Also, notice my pretty fall teacup found last weekend at an antique store near St. Louis, MO.)