Spicy Gingerbread with Lemon Sauce
Cook Time:
50
Minutes
Difficulty:
Easy
Serves Up To:
9
Servings
Nutrition Information
| Total Fat | 11g |
|---|---|
| Cholesterol | 20mg |
| Sodium | 300mg |
| Total Carbohydrates | 47g |
|---|---|
| Sugars | 33g |
| Protein | 2g |
Ingredients
- 1¼ cups all-purpose flour
- ⅓ cup packed brown sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cardamom or nutmeg
- ¼ tsp. ground cloves
- ½ cup butter flavor vegetable shortening
- ½ cup Almond Breeze Original Almondmilk
- ½ cup molasses
- 1 egg
- ½ cup granulated sugar
- 1 Tbsp. cornstarch
- ⅔ cup water
- ½ tsp. grated lemon peel
- 2 Tbsp. lemon juice
Directions
- 1
Heat oven to 350°F. Grease 8” or 9” baking pan.
- 2
In large bowl, mix all dry ingredients with electric mixer on low. Add all remaining gingerbread ingredients. Mix on low. Beat with electric mixer on medium speed until smooth. Spread in pan. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
- 3
Meanwhile, in small saucepan, mix granulated sugar and cornstarch. Stir in water, lemon peel and juice with a wire whisk. Cook over medium heat until mixture boils, stirring with wire whisk. Boil 1 minute, stirring constantly. Spoon warm sauce over warm gingerbread.
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