Date: Wed, 22 Sep 93 16:46:02 EDT
From: Christina Hulbe (firstname.lastname@example.org)
Sweet Potato Gingerbread
1 Cup whole-wheat flour, stirred
1 Cup unbleached all-purpose flour, stirred
2 tsp baking powder
1 Tbsp ground ginger
1 Tbsp dried orange peel
2 tsp cinnamon
1/2 tsp salt
1/2 Cup mashed sweet potato (about one 14cm x 5cm potato)
1/2 Cup molasses
1 Cup non-fat buttermilk or soy milk
equipment: one large and one medium mixing bowl, one 9-inch cake or
pie tin, and non-stick spray
oven: preheat to 350 F
Bake, microwave, or steam the sweet potato until it is soft. Allow it
to cool then peel and mash in the large mixing bowl. If you have more
than one or two tablespoons more than 1/2 cup potato, remove the excess.
Pre-heat oven to 350 F. Spray a small amount of non-stick spray in the
baking tin and rub to coat the tin. In medium bowl, mix together all
dry ingredients. Mix the molasses and buttermilk/soymilk with the sweet
potato. Add the dry ingredients to the wet and stir just
enough to mix thoroughly. Turn into the prepared baking tin. The batter
will be moderately thick.
Place in the center of the pre-heated oven and bake for 40 minutes, or
until a toothpick inserted into the center comes away clean. Let stand
at least 10 or 15 minutes if you plan to serve it fresh from the oven.
To store, cool completely on a wire rack, slice into serving-size
pieces, wrap individually, and store in another container in the freezer.
No-fat-added baked goods do not store well unless frozen.
Makes 6 large servings.
Per 1/6: 250 cal, 0.7 g fat (from figures in "The Complete and Up-To-Date
Fat Book" ISBN 0-89529-561-x,
using n-f buttermilk)