Wednesday, November 16, 2011

Tea Lifestyle-Stevia Recipes-Whole Wheat Gingerbread



I used to shop at local bakeries, but found most of the stuff I bought are way too sweet for me. Many bakeries use food colorings and that bothers me a lot!

I'm a super picky shopper and eater;(( My foods have to taste not only good, look pretty, but also provides enough health reasons!! That's one of major reasons I decided to bake for myself-healthy, light, FRESH and BALANCED nutrition. I control what I eat and what ingredients to use. I like "She controls"!;))

My neighbor, Jill, told me that her boyfriend is in chemotherapy. She is so stressed out that she looks like a paper doll!!;((( The other day I made few breads and granola and shared most of them with her. Jill knocked my door almost every 5 minutes, trying to tell me she loved everything! HA!! I promised her I will make more...

I try to use Ginger more often in my cooking in case I forget to drink ginger tea! Flu season, babe! I need to be extra careful!

This morning I decided to make a Gingerbread. I found a recipe at All Recipes. The original recipe is actually Pumpkin Gingerbread, but since I do not have pumpkin any more, I simply just make a simple version of Whole wheat Gingerbread...


Honestly I made it twice. The first time, Jill said it tasted great, but would be better if I added little bit more sweetness and cinnamon. And we both did not like the all spices in the recipe...I then made a revision, and...here we go, Yum Yum!!

Benefits: Lowe calories, Low cholestrol, fresh ingredients...that's GOOD enough!!
No sugar added-Less calories
Less oil used-Less calories and Cholestrol
Only use egg white-less cholestrol
Fresh ginger zest (juicy!!) and fresh ground clove (the aroma is so strong that I have hard time to clean my grinder!): I use fresh ingredients as much as possible

Food pairing: good with green tea and black tea. Also tastes great with Jam. I tried it with the Mango jam I made....goody goody!!



Ingredients: it makes 1 loaf (9x5 inch)

A:
1-1/4 cups of all purpose flour (I always use unbleached)
1-1/4 cups of whole wheat flour
4 tbsp stevia
2 tsp baking soda
1/2 tsp sea salt
1/2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground clove
Cranberry raisins and pecan (optional)

B:
4 egg white
4 oz olive oil (or veggie oil)
*3 tbsp freshly grated ginger (or you can use 1 tbsp ginger powder, as in the original recipe)
1/2 cup of vanila soy milk (I used organic one bought from costco, light aroma)











Directions:

1. Preheat oven 350F. Lightly greese and flour 1 9x5 inch loaf pan
2. Mix all ingredients B
3. Mix ingredients A and pour the mixture of ingredients B into A.
4. Bake until toothpick comes out clean, roughly 45 minutes (i used)










*Clean ginger and peal off the skin. Use a fine grater to get both ginger juice and ginger zest.
*Almost all gingerbread recipes, such as the cookbok "Joy of Cooking" recommend using ground ginger, instead of fresh ginger because fresh ginger has too much juice and hard to control the moisture of the bread. I did test few times and this one came out great!!

PS. I shared many of my foods with my neighbors;))) they loved it!!! As long as they continue to say "Jane is a good cook", I will continue to share my foods with them;)))) hahahaha!!
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