Diabetic Recipes

Warm Gingerbread

(Makes 25 servings)

butter-flavored cooking spray
1 1/2 cups ( 354 ml) water
1 cup (225 g) date sugar
4 tablespoons (50 g) margarine, softened
2 teaspoons (10 ml) ground ginger
1 teaspoon ( 5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground cloves
2 cups (280 g) unbleached flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1 large egg, beaten
  1. Preheat the oven to 350F (180 C), Gas Mark 4. Lightly coat a 9-inch (22.5 cm) square baking pan with cooking spray
  2. In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool.
  3. In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended.
  4. Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling. Cut into 25 squares.
Per serving: 84 calories (21% calories from fat), 2 g protein, 2 g total fat (0.8 g saturated fat), 16 g carbohydrate, trace dietary fiber, 9 mg cholesterol, 71 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)