Monday, January 30, 2012

Quick & Easy: Triple Gingerbread Squares

If you love the taste of ginger, these little gems are for you!  And considering ginger's anti-oxident properties, as well as thought to enhance insulin-sensitivity (decreasing blood glucose levels), I could easily include these little squares in my one-a-day regimen.   ; )

Serves - 16   /  Serving Size - 1 square
Preparation Time - 20 minutes   /   Cook Time - 25-30 minutes

1 cup all-purpose flour
1/4 cup whole wheat pastry flour
1 Tblspn ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Splenda sugar blend
1/2 cup low-fat buttermilk
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 cup canola oil
1 egg, beaten
2 Tblspn finely minced crystallized ginger
1 tsp fresh-peeled finely grated ginger
1-1/2 Tblspn powdered sugar

1.  Preheat oven to 350ºF.  Coat a 9-inch baking pan with cooking spray.  In a large bowl combine the flours, ground ginger, ground cinnamon, ground cloves, baking soda and salt.

2.  In another bowl, combine the Splenda with the buttermilk, applesauce, molasses, oil, egg, crystallized ginger and fresh ginger.

3.  Slowly stir in the flour mixture and mix to combine with a wire whisk.

4.  Pour the batter into the prepared pan and bake for 25 minutes, or until a tester comes out clean.  Cool in the pan until cool enough to cut without producing crumbs.  Sprinkle with powdered sugar and cut into squares.

Exchanges/Choices - 1-1/2 carb /  1/2 fat
Calories - 125                               Sodium 90mg
   Calories from Fat - 35              Total Carb - 20g   w/net carb - 19g
Total Fat - 4.0g                                 Dietary Fiber - 1g
    Saturated Fat - 0.4g                      Sugars - 12g
    Trans Fat - 0.0g                        Protein - 2g
Cholesterol - 15mg

Source: The Diabetes Comfort Food Cookbook by Robyn Webb, MS


  • I've made this recipe twice last week (yes, they are THAT good) and both times I did not have any fresh ginger.  They were still awesome.  When I had a culinary friend of mine try them, he gave a definite nod of approval - his only comment, the grated ginger would be a nice texture throughout.  So, this week when I make another batch the fresh ginger is being included.
  • These little gems stay moist even after a few days thanks to the applesauce and buttermilk.  It wasn't until recently that I learned that Splenda will dry out baked goods if not eaten within one to two days after being made.  Now, whatever servings are left after the first day are placed in the freezer.
  • You really don't need the powdered sugar, though it adds that extra touch when served.  So for me, decreasing the grams of sugar per serving?  Heck yeah!

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