1 1/2 c Water; 2 c Unbleached flour;
1 c Date sugar;* 1 ts Baking powder;
4 tb Margarine; softened 1 lg Egg; slightly beaten
2 ts Ground ginger; Butter-flavored cooking
1 ts Ground cinnamon; -spray
1/2 ts Ground cloves;
*Date sugar can be found at Health Food Stores. Preheat oven to 350
degrees. In a heavy saucepan water and date sugar for 5 minutes. Cool. In
a baking powder, baking soda, and egg. Mix until just blended. Pour batter
into 9″ square baking pan lightly sprayed with cooking spray. Bake for 24
to 35 minutes or until gingerbread pulls away from pan and springs back
when touched. Cool in pan for 5 minutes. Transfer cake to a wire rack to
continue cooling. Cut into 1 1/2″ squares. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE; CAL: 84; PRO: 2g; CAR: 16g; FAT: 2g; CHO: 9mg; SOD:
71gm;
Yields
25 sweet ones