Tomorrow night, children around the world will be leaving a plate of treats out for Santa. Now, depending on how much else “Santa” has been eating this holiday season, it may be hard to finish everything the kids leave out for him – I distinctly remember one Easter where I was eagerly slicing off a huge piece of a chocolate egg for the Easter Bunny, and my dad suggesting that perhaps I leave a smaller slice because the Bunny probably didn’t have that big of an appetite. 😉 So perhaps you can lighten Santa’s load this year by making a healthier version of traditional gingerbread!
This recipe is great to make with your children because it is simple. I adapted this from my 1969 Betty Crocker’s Cookbook, which originally belonged to my mom and is the cookbook I first learned to bake from when I was around 11 or 12. I made this recipe a little more health aware by swapping out the fat for applesauce and reducing the sugar by putting in less molasses and using Truvia Baking Blend, which has 75% fewer calories than sugar.
Healthier Christmas Gingerbread
Adapted from a recipe in Betty Crocker’s Cookbook
2 1/4 C all purpose flour
2 TSBP plus 2 tsp. Truvia Baking Blend
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
Around 1/3 C molasses
1/2 C unsweetened applesauce
1/4 C Egg Beaters
1/4 C hot water
Spray a round 9″ pan with PAM and set aside.
Add all other ingredients to a large stand mixer bowl and mix on low until combined. Use a spatula to spoon and smooth the batter into the pan. Bake in a pre-heated 325 degree oven for 20 minutes or until done.
This recipe makes a moist, light ginger cake that is worthy of Santa and all his “Elves”!
What are your kids leaving out for Santa this year?