Here is a recipe for Apple Almond Gingerbread that not only is a sweet snack, but good for you too. This particular recipe serves twelve people..but you won't want to have twelve people over to help you eat this...(I won't want to have two people over! lol! This recipe is wonderful for brunch or afternoon tea.(Think brunch...Who do you know that has afternoon teas?) It is also a good candidate to make ahead when you know your time will soon be precious.(My time is always precious!) To freeze, wrap tightly in a layer or two of plastic wrap and then in a resealable plastic bag. Thaw in the refrigerator overnight before serving. For dessert, top slices of this gently sweet treat with dollops of lemon curd, whipped cream or vanilla ice cream.
5 tablespoons butter, melted, plus more for greasing
3/4 cup slivered almonds, divided
1/2 cup plus 2 tablespoons lowfat buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon vanilla extract
11/4 cups whole wheat pastry flour
1 tablespoon ground ginger
11/2 teaspoons baking soda
1 Fuji or Gala apple, peeled, cored and finely chopped
1. Preheat oven to 350°F. Grease an 8-inch loaf pan with butter.
2. Put 1/4 cup almonds in bottom of pan and then rotate pan to distribute them around the bottom and sides (they’ll stick to the greased pan); set aside.
3. In a large bowl, whisk together buttermilk, molasses, sugar, butter, vanilla and egg.
4. In a second large bowl, combine flour, ginger, baking soda and remaining 1/2 cup almonds. Add apples and toss well. Stir flour mixture into molasses mixture and then spoon batter into pan.
5. Bake until cooked through and a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.
Per serving (about 2oz/71g-wt.): 200 calories (70 from fat), 8g total fat, 3.5g saturated fat, 30mg cholesterol, 180mg sodium, 28g total carbohydrate (3g dietary fiber, 15g sugar), 4g protein
If you understood all of that, God bless you!