I've given traditional gingerbread a nutritional boost by substituting whole wheat flour for a portion of the all-purpose flour.
1/2 cup wheat flour
1/4 cup packed brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites, lightly beaten
1/2 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup light molasses
Lightly spray an 8- x 8- x 2-inch baking pan with no-stick spray. Set the pan aside.
In a large bowl, stir together the flours, brown sugar, cinnamon, ginger, baking powder, and baking soda.
In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses. Add the buttermilk mix to the flour mix. Beat with an electric mixer until well combined.
Transfer the batter to the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Then remove from the pan and serve warm.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 30-35 min
Recipe By: Evelyn Tribole
From: Healthy Homestyle Cooking
Used with permission of Rodale Books