1 and 1/4 cups whole wheat pastry flour (or all-purpose flour)
1 and 1/2 teaspoons ground ginger
1 and 1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup lowfat buttermilk
1/2 cup molasses (dark Molasses, such as Grandma’s Brand)
1/3 cup unsalted butter, melted
1 large egg, lightly beaten
Optional: powdered sugar for sprinkling
Preheat oven to 350°. Spray an 8-inch square pan with nonstick cooking spray (or line with parchment or foil).
Whisk the flour, ginger, cinnamon, baking soda, and salt in a medium bowl
Whisk the brown sugar, buttermilk, molasses, melted butter and egg in a large bowl. Stir in flour mixture. Pour batter into prepared pan.
Bake 27-28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle gingerbread with powdered sugar. Makes 12 generous pieces.
Nutrition per Serving (1/12 of cake):
Calories 168; Fat 5.6g (poly 0.4 g, mono 1.6g, sat 3.2g); Protein 2.8g; Cholesterol 29mg; Carbohydrate 28.1g; Fiber 1.7; Sodium 61mg)