SAN DIEGO (CBS 8) - This is the perfect weather for hot cocoa or hot spiced cider, and what goes better with either than gingerbread? I love the smell of fresh baked gingerbread. In my recipe, I use light olive oil and egg whites for a lighter version. The use of dark brown sugar in place of white sugar adds richness and moisture. Hope you enjoy it!
1/2 cup brown sugar
1/2 cup light olive oil
2 egg whites
1 cup molasses
2 1/2 cup all purpose flour
2 tsp baking powder
1 tsp each- cinnamon, ground ginger
1/2 tsp each-salt, ground cloves
1/4 tsp fresh ground black pepper
1 cup hot water
Preheat oven to 350 degrees.
Grease and flour a 9-inch square baking pan.
In a mixing bowl beat together sugar, light olive oil and egg whites until combined, then tir in molasses. In a separate bowl sift dry ingredients together; slowly stir in dry mixture a cup at a time to wet ingredients. Once all are combined completely, stir in hot water.
Pour into a prepared pan and bake for 55 minutes to an hour until a knife inserted in the center comes out clean. Cool completely in pan before serving.
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