Warm Gingerbread

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 25 servings

Ingredients

 * butter-flavored cooking spray
 * 1½ cups ( 354 ml) water
 * 1 cup (225 g) date sugar
 * 4 tablespoons (50 g) margarine, softened
 * 2 teaspoons (10 ml) ground ginger
 * 1 teaspoon ( 5 ml) ground cinnamon
 * ½ teaspoon (2.5 ml) ground cloves
 * 2 cups (280 g) unbleached flour
 * 1 teaspoon (5 ml) baking soda
 * 1 teaspoon (5 ml) baking powder
 * 1 large egg, beaten

Directions

 * 1) Preheat the oven to 350°F / 180°C / gas mark 4.
 * 2) Lightly coat a 9-inch (22.5 cm) square baking pan with cooking spray in a heavy saucepan, simmer the water and date sugar for 5 minutes.
 * 3) Cool.
 * 4) In a bowl, combine margarine, spices, and cooled date sugar mixture.
 * 5) Add the flour, baking powder, baking soda, and egg.
 * 6) Mix until just blended.
 * 7) Pour batter into prepared pan.
 * 8) Bake for 25 – 35 minutes or until gingerbread pulls away and springs back when touched.
 * 9) Cool in pan for 5 minutes.
 * 10) Transfer cake to wire rack to continue cooling.
 * 11) Cut into 25 squares.

Nutrition information
Per serving:
 * 84 calories (21% calories from fat) | 2g protein | 2g total fat (0.8g saturated fat) | 16g carbohydrate | trace dietary fiber | 9mg cholesterol | 71mg sodium
 * Diabetic exchanges: 1 carbohydrate (bread/starch)