Post by Loupy on Oct 1, 2015 17:57:59 GMT -7
Four Ingredient Pumpkin Gingerbread
From: The Snack Girl @ www.snack-girl.com/
This lovely gingerbread includes only four ingredients. I used Hodgson Mill’s whole wheat gingerbread mix instead of mixing together flour, sugar, spices, etc. This mix is 100% whole grain and has a recognizable ingredient list:
I found this mix next to the more conventional Betty Crocker mixes in the baking aisle. It might also be in the “natural foods” section of your grocery store.
I was going to simply add a 15-ounce can of pumpkin puree and call it done. My goal was a TWO ingredient gingerbread but I couldn’t do it. The batter was too much like paste and I worried that the absence of fat would turn it into something that tasted flat.
I added an egg (because it is nutritious) and ½ cup of milk to get a pretty delicious bread. Is it as good as one with a stick of butter? Noooo. But, it has a nice flavor and I love that it is whole grain. One slice has 111% of your daily value of vitamin A and 21% of your daily value of iron. Yes!
Makes 12 slices
Ingredients:
1 box Hodgson Mill Whole Wheat Gingerbread Mix
1 15-ounce can pumpkin puree
1 egg
½ cup milk (regular, skim, almond, soy, whatever you have will work)
Instructions:
Preheat oven to 350 F.
Lightly grease an 8x8x2 square pan.
Mix together gingerbread mix, pumpkin, egg, and milk until well blended.
Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Nutritional Information
Points+ = 4
For one slice:
151 calories
0.7 g fat
31.4 g carbohydrates
12.2 g sugar
3.5 g protein
3.4 g fiber
315 mg sodium
From: The Snack Girl @ www.snack-girl.com/
This lovely gingerbread includes only four ingredients. I used Hodgson Mill’s whole wheat gingerbread mix instead of mixing together flour, sugar, spices, etc. This mix is 100% whole grain and has a recognizable ingredient list:
Whole Grain Whole Wheat Flour, Malt Extract, Brownulated Sugar, Wheat Starch, Milled Flax Seed,
Chia Seed, Baking Soda, Vital Wheat Gluten, Cinnamon, Salt, Cloves, Vegetable Protein, Ginger.
I found this mix next to the more conventional Betty Crocker mixes in the baking aisle. It might also be in the “natural foods” section of your grocery store.
I was going to simply add a 15-ounce can of pumpkin puree and call it done. My goal was a TWO ingredient gingerbread but I couldn’t do it. The batter was too much like paste and I worried that the absence of fat would turn it into something that tasted flat.
I added an egg (because it is nutritious) and ½ cup of milk to get a pretty delicious bread. Is it as good as one with a stick of butter? Noooo. But, it has a nice flavor and I love that it is whole grain. One slice has 111% of your daily value of vitamin A and 21% of your daily value of iron. Yes!
Makes 12 slices
Ingredients:
1 box Hodgson Mill Whole Wheat Gingerbread Mix
1 15-ounce can pumpkin puree
1 egg
½ cup milk (regular, skim, almond, soy, whatever you have will work)
Instructions:
Preheat oven to 350 F.
Lightly grease an 8x8x2 square pan.
Mix together gingerbread mix, pumpkin, egg, and milk until well blended.
Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Nutritional Information
Points+ = 4
For one slice:
151 calories
0.7 g fat
31.4 g carbohydrates
12.2 g sugar
3.5 g protein
3.4 g fiber
315 mg sodium
