This is a moist, delectable treat that's lower in fat than most, and that's WITH the Cashew Cream on top! Choose instead to top it with a sprinkling of powdered sugar or a spreading of fruit-only jam thinned with a little water, and it's virtually fat-free. Your immune system will thank you for it!
Ingredients:
1-3/4 cups water
3/4 cup sugar
1/2 cup raisins
2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
2 cups flour (I used 1 cup whole wheat pastry flour, 1/3 cup almond meal, 2/3 cup all-purpose flour)
1 tsp baking soda
1 tsp baking powder
1/4 cup blackstrap molasses
2 Tbs nondairy milk or water
Directions:
1. Combine water, sugar, raisins, cinnamon, ginger, nutmeg, salt, and cloves in a large saucepan and bring to a boil. boil for 2 minutes, then remove from heat and cool completely: 45 minutes in fridge, or 15 minutes in freezer. (I put a lid on the pan and stuck it outside for 15 minutes--thanks for the natural freezer, February!)
2. Preheat oven to 350 F. Lightly mist a 9-inch square baking pan with vegetable oil spray.
3. Combine flour, baking soda, and baking powder in a medium bowl. Gradually stir the flour mixture into the cooled raisin mixture along with the molasses and nondairy milk or water. Spread the mixture into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Recipe Source: The Cancer Survivor's Guide, Neal Barnard, MD & Jen Reilly, RD
Vanilla Creme Sauce (Cashew Cream)
1 cup soaked whole raw cashews, drained (soak at least 2 hours)
1/4 cup plus 2 Tbs water
2 Tbs pure maple syrup (agave is okay, too)
1 tsp vanilla extract
Directions:
Place all ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving.
Recipe Source: Raw Food Made Easy, Jennifer Cornbleet
To serve: Cut gingerbread into squares and top with a dollop of cream, then sprinkle with cinnamon, if desired. (I like a lot of cinnamon!)
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