Vegan Gingerbread

 

 

 

Traditional gingerbread recipes have ground ginger.  I happened to have fresh ginger root in the fridge so used that instead.  The result is mild ginger flavor.  ground ginger can really hit you over the head.  The fresh ginger is more subtle.

I substituted applesauce for the fat and Ener-G egg replacer for the egg.

 

1 1/2 teaspoons Ener-G egg replacer

2 tablespoons warm water

1/2 cup molasses (I used dark because I enjoy the richer flavor)

1/2 cup applesauce

1/4 cup evaporated cane juice

1 teaspoon finely grated fresh ginger root

 

1 1/2 cups flour

3/4 teaspoon ground cinnamon

1 teaspoons baking powder

1 teaspoon baking soda

 

Preheat over to 350 degrees.

Coat an 8 inch square baking pan with spray oil.  Dust with flour.  Set aside.

Mix egg replacer with warm water.  Then add molasses, applesauce, evaporated cane juice and sugar.  Mix well.

Stir in flour, cinnamon, baking powder and baking soda.  Stir just until mixed. 

Pour into prepared pan. 

Bake for 25 minutes or until done.

 

Makes 9 servings at 145 calories each.