Ingredients:
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup molasses
1/2 cup fresh orange juice, strained
4 egg whites or 1/2 cup Egg Beaters egg substitute
3 tablespoons canola oil
1 1/2 tablespoons finely grated fresh gingerroot
2 tablespoons finely chopped crystallized ginger
2 teaspoons vanilla
Directions:
Preheat oven to 350 F.
Spray a 9″ square baking pan with cooking oil and set aside.
Whisk dry ingredients (flour through salt) with a metal whisk until thoroughly blended.
Add the wet ingredients (molasses through vanilla) to the dry with a few swift strokes of a wooden spoon.
Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick or cake tester inserted into the center of the gingerbread comes out clean.
Cool on rack.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.