Hello -

Holiday Gingerbread

My favorite winter dessert! This gingerbread is moist, rich, spicy, and delicious. It's also low fat, trigger free, and has the added digestive benefits of ginger. Enjoy without guilt or worry!

Makes 8 Servings

Preheat oven to 350F. Spray a 9 inch square baking pan with cooking oil and set aside.

Sift together in a large bowl:

2 T Acacia Tummy Fiber (great for extra soluble fiber and a rich, moist cake)
1 1/2 cups all-purpose unbleached white flour
1/2 cup brown sugar
1 1/4 t baking soda
1 t cinnamon
2 t ground ginger
1/2 t cloves
1/2 t nutmeg
1/8 t salt

Whisk dry ingredients with a metal whisk until thoroughly blended.

In a medium bowl beat together:

1/2 cup molasses
1/2 cup fresh orange juice, strained
4 organic egg whites
3 T canola or safflower oil
1 1/2 T finely grated fresh gingerroot
2 T finely chopped crystallized ginger
2 t vanilla

Add the wet ingredients to the dry with a few swift strokes of a wooden spoon. Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick or cake tester inserted into the center of the gingerbread comes out clean. Cool on rack.

Gone gluten free? Substitute an IBS friendly, gluten free all purpose white flour, such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour.

You are not alone.

P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone. If you need immediate help please join my private IBS coaching.

To taming your tummy,

Heather Van Vorous
Heather Van Vorous
Over 40 years dealing with IBS
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Kent, WA 98032 USA

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