Easy Low Fat York gingerbread (ovo lacto) Recipe

Yield:

24 Servings

Ingredients:

		1 navel orange zest
1	c	Firmly packed light sugars, brown brown sugar
3 1/2	c	Sifted all-purpose wheat flour, flour
1	ts	baking soda baking soda
1/2	ts	baking powder
1	ts	Ground cinnamon
1/2	ts	Ground nutmeg
1	c	Low-fat buttermilk
1	c	carrots, carrots; pureed cooked or canned
1/2	c	molasses
1	tb	lemon juice, lemon juice; freshly squeezed
3/4	c	egg substitute, frozen; thaw
1/2	c	Fresh ginger root; finely chopped
		---cinnamon sugar topping---
1 1/2	tb	sugars sugar
1/2	ts	Ground cinnamon

Preparation for Low Fat and Healthy York gingerbread (ovo lacto) Recipe:

Preheat oven to 350 degrees. Spray a 13-by-9-by-2-inch baking pan
with non-stick vegetable spray and set aside. Churn orange zest and
sugar in food processor 30 seconds, scrape bowl sides down, and churn
30 seconds more until zest is finely grated. Add flour, soda, baking
powder, cinnamon and nutmeg and pulse 10 to 12 times to combine.
Transfer to large mixing bowl and make well in center. Buzz
buttermilk, carrots, molasses and lemon juice in processor 5 seconds.
Add egg substitute and ginger and pulse 3 to 4 times. Dump carrot
mixture into well in dry ingredients and with large rubber spatula,
fold in as gently as you would beaten egg whites. Batter should be
lumpy, no matter if a few dry flecks show. They will vanish during
baking. Don't overmix or cake will be tough. Spoon batter into
prepared pan, spreading to corners and smoothing top. Sprinkle evenly
with cinnamon-sugar. Bake 35 to 40 minutes until cake is springy to
touch and a toothpick inserted in center comes out clean. Cool cake
to room temperature in upright pan on wire rack, then cut into 24
bars (two cuts lengthwise the pan and seven crosswise.)

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