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Practically Fat-Free York Gingerbread (Ovo La)

Practically Fat-Free York Gingerbread (Ovo La recipe image
This International dessert features Firmly packed light brown su, Sifted all-purpose flour, Baking soda, Baking powder, Ground cinnamon. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 24
Calories: 887.5
Dietary: Vegetarian
Description
This International dessert features Firmly packed light brown su, Sifted all-purpose flour, Baking soda, Baking powder, Ground cinnamon. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Firmly packed light brown su
  • 3 1/2 cup Sifted all-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1 cup Low-fat buttermilk
  • 1 cup Carrots
Directions
  1. 1
    pureed cooked or canned 1/2 c Molasses 1 tb Lemon juice; freshly squeeze 3/4 c Egg substitute, frozen; thaw 1/2 c Fresh ginger root; finely ch - depending on how spicy youcinnamon sugar topping- 1 1/2 tb Sugar; mixed with 1/2 ts Ground cinnamon
  2. 2
    Preheat oven to 350 degrees.
  3. 3
    Spray a 13-by-9-by-2-inch baking pan with non-stick vegetable spray and set aside.
  4. 4
    Churn orange zest and sugar in food processor 30 seconds, scrape bowl sides down, and churn 30 seconds more until zest is finely grated.
  5. 5
    Add flour, soda, baking powder, cinnamon and nutmeg and pulse 10 to 12 times to combine.
  6. 6
    Transfer to large mixing bowl and make well in center.
  7. 7
    Buzz buttermilk, carrots, molasses and lemon juice in processor 5 seconds.
  8. 8
    Add egg substitute and ginger and pulse 3 to 4 times.
  9. 9
    Dump carrot mixture into well in dry ingredients and with large rubber spatula,
  10. 10
    fold in as gently as you would beaten egg whites.
  11. 11
    Batter should be lumpy, no matter if a few dry flecks show.
  12. 12
    They will vanish during baking.
  13. 13
    Don't overmix or cake will be tough.
  14. 14
    Spoon batter into prepared pan, spreading to corners and smoothing top.
  15. 15
    Sprinkle evenly with cinnamon-sugar.
  16. 16
    Bake 35 to 40 minutes until cake is springy to touch and a toothpick inserted in center comes out clean.
  17. 17
    Cool cake to room temperature in upright pan on wire rack, then
  18. 18
    cut into 24 bars (two cuts lengthwise the pan and seven crosswise.) Recipe

Nutrition Facts

Servings 24

Amount Per Serving
Calories 887.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.9g5%
Cholesterol 1.2mg1%
Sodium 175.4mg8%
Total Carbohydrate 184.8g62%
Dietary Fiber 9.2g37%
Sugars 7.6g
Protein 25.3g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, blending, brown, buttermilk, carrots, cinnamon, dessert, fatfree, firmly, flour, gingerbread, ground, international, light, lowfat, nutmeg, ovo, packed, powder
Read it online: https://www.chefs-mate.com/recipe/practically-fat-free-york-gingerbread-ovo-la/