Gingerbread Squares

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Course
Serves 7.25 100 gram servings
Prep time
15m
Cook Time
30m

This was a recipe we found in Cooking Light.  It was very carb heavy, but, we used it only to make our Gingerbread Pumpkin Trifle Shooters, so we used very little.  It because part of a great treat, while the leftovers were a nice gingerbread for the non-diabetics in our household.  Here is the original recipe:  Gingerbread Squares

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Ingredients

  • 1 1/4 Cup
    All purpose flour (130g carbs/0g fiber)
  • 1 Teaspoon
    ground ginger
  • 1 Teaspoon
    ground cinnamon
  • 1/2 Teaspoon
    baking soda
  • 1/2 Cup
    sugar (9g carbs/0g fiber)
  • 1/2 Cup
    low fat buttermilk (6.5g carbs/0g fiber)
  • 1/2 Cup
    molasses (112g carbs/0g fiber)
  • 1/3 Cup
    butter, melted
  • 1
    large egg

Instructions

  1. Preheat oven to 350 degrees

  2. Measure flour in dry measuring cups, leveling with a knife. Combine flour, ginger, cinnamon and baking soda, stirring with a whisk.

  3. Mix sugar, buttermilk, molasses, melted butter and egg in a large bowl. Stir in flour mixture.

  4. Pour batter into a 9-inch square baking pan coated with cooking spray

  5. Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan.

Nutrition: Per 100 gram servings: 235 calories, 49 grams carbs, 0 grams fiber

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