gingerbread

From the kitchen of: Tami Putney.

• 1/2 cup molasses
• 1 cup applesauce
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 3/4 cup flour (I use whole wheat pastry flour)
• 2 tsp. ginger (optional)

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done.

The optional gingermakes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste.