Gingerbread With Applesauce Topping
|Tart green apple||1 Large, peeled and chopped|
|Red apple||1 Large, chopped|
|Apple juice/Cider||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Apple cider vinegar||1 Teaspoon|
|Egg/1/4 cup fat free egg substitute||1|
|Molasses||1 Cup (16 tbs)|
In a 4-cup glass measure, combine the green apples, red apples, and apple juice or cider.
Cover with wax paper and microwave on high for 3 minutes.
Transfer to a blender or food processor and puree until smooth.
In a large bowl, combine the flour, baking soda, ginger, cinnamon, and cloves.
Stir in the raisins.
In a small bowl, combine the milk and vinegar.
Whisk in the egg and molasses.
Add 1/2 cup of the applesauce.
Pour over the dry ingredients and stir until just combined.
Coat a 9" X 9" baking dish with no-stick spray.
Add the batter.
Bake at 325° for 35 to 40 minutes, or until a knife inserted in the center comes out clean.
If desired, serve topped with the remaining applesauce.