Gingerbread Cake for sugar challenged...

16 years ago

I adore Ginger Bread and have finally created a healthy recipe for it that diabetics or other sugar/carb challenged people can enjoy with little worry/concern. Seeing as the KT has several people in my category...I thought y'all might enjoy this recipe. It makes a nicely firm loaf that's positively yummy! It refrigerates well and kept in a plastic zip bag...stays fresh for at least 2 weeks. Mine hasn't lasted any longer than that due to my consumption...LOL...so who's to say how long it would last.

Anne

GINGERBREAD

Measure & mix together in smaller bowl...then set aside:

1 C All Purpose white flour

1 C Whole Wheat flour minus 2 Tablespoons

2 tsp Baking Power

1/2 tsp Baking Soda

1/4 tsp Salt

2 tsp Ground Ginger

1 tsp Cinnamon

Mix together in small bowl....set aside:

2/3 C 1% Milk

2/3 C Unsulfured Molasses

Beat together with electric hand mixer in a medium bowl:

1/4 C White Splenda

2 Tbsp Splenda Brown Sugar

1/4 C Liter Bake

1 Large Egg

Alternate adding first the flour and then the milk/molasses mixture to the sugar/egg mixture using electric hand mixer to beat together until thoroughly mixed.

Pour batter into a greased & floured 9" x 5" loaf pan and bake @350Â° for approximately 50 minutes. Check for doneness at 45 minutes.

Let cool in pan and then remove from pan to finish cooling. Wrap and store.

One 1/2" slice = 106.4 calories

21 carbs [approximately]

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Comments (10)

dilly_dally
16 years ago
It has two cups of flour. This is carbs. Diabetics will have to figure this into their allotted allowances and timing.

Any bread made with flour cannot be consumed by someone on a carb free diet.

It does look like a nice recipe to try if one is not on a restricted diet banning flour.
carol_in_california
16 years ago
Thanks for the recipe....and, Dilly Dally....everyone needs to have carbohydrate in their diet.
Portion control and using whole wheat flour is doable.
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anne_ct
Original Author
16 years ago
Dilly...

I am a diabetic....albeit controlled and non medicating. My morning glucose # never exceeds the mid 90s...and strictly speaking...I suppose I can say I'm no longer a diabetic. However...I'd be kidding myself if I accepted that description. If I didn't eat right and exercise...I'd become an active diabetic again within a very short time.

In any case...the slice of whole wheat bread that I eat has 12 carbs. I have 2 slices in my morning breakfast every day.

I took all the carbs involved in my above recipe and came to 21 carbs per half inch slice. The measurements of these ingredients are precise and shouldn't be adjusted or changed/substituted. Many acceptable whole wheat breads come close to that 21 carb figure. I would never post a recipe that would be detrimental to a diabetic because I -are- one and I am "annal" about what I put in my mouth.

It's possible that my recipe could be made using only whole wheat flour. I just haven't tried it that way because I wanted it to rise to the loaf pan lip and I wasn't sure the whole wheat flour would encourage that. The next time I make it...in about a week or so...I'll try it using only whole wheat flour. If it comes out like a pizza...it'll still be scrumptious. Just a little oddly shaped. ;-)

Most diabetic diets are [usually] all about carb/sugar control/maintenance. Not necessarily about removing all carbs/sugar from the daily diet.

Anne
Zipper_TX
16 years ago
That sure sounds good and I'm not a diabetic, you say you created this recipe Anne? Wow, I'm impressed ;^) good job and thanks for sharing!
lilliepad
16 years ago
Anne-That sounds delicious.I love gingerbread,warm with a dollop of real whipped cream!MMMM I'm going to try your recipe.
Have you ever tried substituting graham flour for the white? I think the carbs are probably the same as for the wheat flour but hey,it's fiber so it would just slide right through.LOL.A little trick I learned about using the whole wheat flour and other whole grains.Put it in a food processor and process on high for a few seconds.It makes the flour "lighter". I've also used almond flour in cakes and brownies.A little heavy but good.

"Any bread made with flour cannot be consumed by someone on a carb free diet."
Dilly-Whole grain carbs react different in the body because they have more fiber.That can also be taken into consideration when counting the carbs in this recipe.I am on a low carb diet(also diabetic,controlled with diet)and I eat whole wheat bread and tortillas.I just figure it into my daily diet plan.
anne_ct
Original Author
16 years ago
Zipper.....Don't be impressed. ;-) I "created" that recipe by taking an old recipe that I'd had for eons and "diddling" around with the ingredients until I was satisfied...taste, texture, carb and calorie wise...that it met my personal requirements. So...I really can't take all the credit for this one...but I don't know who originated it before I "diddled" around with it. It was the only Gingerbread recipe I'd ever seen that was successfully baked in a 9" x 5" loaf pan...and I had it tucked away in one of my old "collection" files. Most Gingerbread recipes are written for square corn bread type pans...and I wanted a Gingerbread that I could slice.

Lillie...I absolutely ADORE real whipped cream...but...alas...those days are long gone for me. Sigh. If I had my druthers...I'd probably have more whipped cream on a piece than there was Gingerbread. ;-)

No...I've never tried graham flour...or almond flour...but they sound delicious. There's one health food store in this town that just might carry both. They're a little pricey [the store] for me these days...but I'll go take a look the next time I'm on that side of town. Thanks for the recommendations...and the flour treatment trick.

When I started using wheat flour I did an internet search to get info on how to treat it...and what to expect. A few of the sites that I read advised cutting 2 Tbsp from a cup of the wheat flour if one was converting a white flour recipe...so that's what I did and it works very nicely. I wonder if that would be the case if I processed the flour as you've suggested. It would, definitely, have more air in it. One thing that I have noticed using the wheat flour is that my end products seem moister and have a longer shelf life. And...personally...I'm very fond of the taste. The Gingerbread seems more "gingery" [new word]...and fuller based...if that makes sense. LOL

Anne
sjarz
16 years ago
It does sound good, and I am a gingerbread fan as well.
What does this ingredient refer to?
1/4 C Liter Bake
Thanks
Suzan J
lilliepad
16 years ago
Anne-I use the amount called for in the recipe but measure it after processing.
jannie
16 years ago
I have the same question as Suzan. What is 1/4 C Liter Bake?
anne_ct
Original Author
16 years ago
Susan and Jannie...Liter Bake is a oil/butter/fat substitute used in baking...made by Sunsweet. See link below. I use it in almost all of my baking...including cookies. I don't notice any taste difference...and the fat free benefits are worth it for me. It's usually in the oil section of markets. Or...at least it is in my store. ;-) It may, also, be in the baking products section.

Thanks Lillie. I'll give it a try.

Here is a link that might be useful: Sunsweet Liter Bake

Gingerbread Cake for sugar challenged...

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Gingerbread Cake for sugar challenged...

Comments (10)

dilly_dally

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