To garnish, sift powdered sugar over the top or dollop squares with whipped cream.
11.25 ounces all-purpose flour (about 2 1/2 cups)
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup packed brown sugar
1/4 cup canola oil
1 large egg
2/3 cup molasses
1 (4-ounce) container unsweetened applesauce
1/2 cup nonfat buttermilk
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a bowl, stirring well.
Combine sugar, oil, and egg in a large bowl; beat with a mixer at medium speed until combined. Stir in molasses and applesauce.
Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted into the center comes out clean.
Cool in pan on a wire rack for 15 minutes. Cut into squares.
I was a little skeptical about making this gingerbread recipe because it seemed like it might not taste as authentic, having low-fat ingredients in it, but as usual with Cooking Light recipes, I was pleasantly surprised. It had a warm, spiced flavor and was really moist without being gummy at all. The edges lent a delicious crustiness with a moist interior. It also had a perfect sweetness. I didn't have a 9 inch square pan so I used an 11" by 8" glass pan, which worked out well, I baked it about 28 minutes, turning halfway through and covering with tin foil in about last 5 minutes so edges didn't overbake. Great for breakfast, a snack, or dessert! Wonderful around the holidays :)