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Old Time Oat Flour Gingerbread Recipe
|All purpose flour||1 Cup (16 tbs), unbleached, sifted|
|Baking powder||3⁄4 Teaspoon|
|Oat flour||1⁄2 Cup (8 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Eggs/1/2 cup prepared egg substitute||2|
|Brown sugar||1⁄3 Cup (5.33 tbs) (With No Lumps In It)|
|Baking soda||1⁄2 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2758 Calories from Fat 1113
% Daily Value*
Total Fat 126 g193.4%
Saturated Fat 18.4 g92%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2200.9 mg91.7%
Total Carbohydrates 388 g129.3%
Dietary Fiber 9.1 g36.5%
Sugars 208.6 g
Protein 33 g65.1%
Vitamin A 10% Vitamin C 0.73%
Calcium 94.6% Iron 123.8%
*Based on a 2000 Calorie diet
Butter and flour a 9-by-9-inch or 8-by-8-inch baking pan.
Sift together the all-purpose flour, ginger, cinnamon, baking powder, and salt.
Stir in the oat flour.
Beat together the molasses, oil, eggs, and brown sugar.
Pour the molasses mixture into the dry ingredients and blend well.
Put the baking soda in a cup; add the boiling water and stir.
Pour all at once into the batter, whisking to blend; the batter will be thin.
Pour the batter into the prepared pan, and bake in the middle of the oven for 25 minutes, or until the gingerbread shrinks slightly away from the sides of the pan and a cake tester inserted in the middle comes out dry.