Low Cholesterol Gingerbread
A moist, flavorful gingerbread with warm spices and a hint of sweetness, perfect for holiday gatherings or cozy treats for those seeking low cholesterol options.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease and flour an 8 to 9-inch square pan; set aside.
- In a bowl, mix beaten egg, sugar, safflower oil, and molasses; then add boiling water and mix well.
- Sift together flour, baking soda, ginger, cinnamon, and salt.
- Stir the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes.
- Cool for 5 minutes in the pan, then cut and serve.
Tips & Substitutions
For a spicier flavor, consider adding 1-2 teaspoons of ground ginger or cinnamon to the batter. If you want a healthier alternative to sugar, try using honey or agave syrup instead. Additionally, replacing half of the flour with whole wheat flour can add nutritional value while maintaining the texture. Be sure to mix the batter gently to avoid overmixing, which can lead to a dense cake.
Serving Suggestions
This gingerbread pairs beautifully with a dollop of whipped cream or a scoop of Old Fashioned Oklahoma Style Ice Cream for a delightful dessert. For a festive touch, serve it alongside a cup of spiced tea or coffee. You can also drizzle some Mother Roberds Syrup Cake over the top for added sweetness and flavor.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Gingerbread contains roughly 672 calories, with 3g protein, 46g carbohydrates, and 54g fat. It is a good source of iron (15% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 789mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of safflower oil?
Yes, you can substitute safflower oil with canola oil or vegetable oil, which will work just as well in this recipe. Each of these oils has a neutral flavor and will not alter the taste of your gingerbread significantly.
Is it possible to make this recipe vegan?
To make this gingerbread vegan, you can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) or use unsweetened applesauce as a substitute. Additionally, ensure that your sugar is vegan-friendly.
What can I add to enhance the flavor of the gingerbread?
You can enhance the flavor by adding 1 teaspoon of vanilla extract or a pinch of nutmeg for added warmth. Consider incorporating chopped nuts or dried fruits, like raisins or cranberries, into the batter for texture and additional flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).