Pumpkin Gingerbread Squares
A version of traditional gingerbread that adds the extra nutrients found in pumpkin. Lovely gingery delight using great wholesome ingredients.
1 cup whole wheat pastry flour
1¼ cups oat flour
½ cup sugar or sugar substitute (e.g., Splenda)
1 teaspoon baking soda
¼ teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2/3 cup cold transfat-free vegetable margarine
1 egg
1 cup buttermilk
½ cup canned pumpkin
½ cup molasses
¾ cup chopped pecans
Light whipped cream (optional)
Combine dry ingredients in a mixing bowl. Cut in margarine until mixture resembles fine crumbs. In another bowl combine egg, buttermilk, pumpkin and molasses; add to dry mixture and stir until moistened. Stir in pecans.
Pour into a greased 9-inch square baking pan. Bake for 40-45 minutes at 350 degrees until toothpick comes out clean. Dust with powdered sugar using a flour sifter for a "frosty" look.
Serve warm, with whipped cream if desired.
1 cup whole wheat pastry flour
1¼ cups oat flour
½ cup sugar or sugar substitute (e.g., Splenda)
1 teaspoon baking soda
¼ teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2/3 cup cold transfat-free vegetable margarine
1 egg
1 cup buttermilk
½ cup canned pumpkin
½ cup molasses
¾ cup chopped pecans
Light whipped cream (optional)
Combine dry ingredients in a mixing bowl. Cut in margarine until mixture resembles fine crumbs. In another bowl combine egg, buttermilk, pumpkin and molasses; add to dry mixture and stir until moistened. Stir in pecans.
Pour into a greased 9-inch square baking pan. Bake for 40-45 minutes at 350 degrees until toothpick comes out clean. Dust with powdered sugar using a flour sifter for a "frosty" look.
Serve warm, with whipped cream if desired.