Thursday, January 15, 2009

Gingerbread Holes

Gingerbread Holes (Level 1 Carb)

Sniff Sniff I smell something really tasty in the oven. These are better than any donut holes you ever ate! Don't just pop them in your mouth and eat them though - savor the soft cakey insides.

Gingerbread Holes

1 scant cup white whole wheat pastry flour
1/3 cup firmly packed brown sugar substitute (I use Whey Low Gold)
1/2 cup fat free Promise margarine
2 generous tablespoons of "Maple" Syrup
2 teaspoons baking soda
1 teaspoon ground ginger

Prepare cookie sheets by covering with a sheet of parchment paper. Preheat oven to 350.

In a medium sized bowl mix together the flour, baking soda, ground ginger and brown sugar substitute.

Take the margarine and mix into the flour mixture, "rubbing" the margarine into the flour until you get a rough bread crumb texture.

Warm the syrup in a small pan for about 1 minute (do not boil it), then pour it into the crumbled flour mixture. Stir together well. You want a very thick cake batter.

Make small balls out of the batter, about 2 inches in size. Place the balls onto the prepared cookie sheets leaving about 1" space between each.

Cook in preheated oven for about 17 minutes until they are golden brown and puffed. Let them cool on the cookie sheets for a few minutes, then remove to wire cooling racks.

When cooled, liberally sprinkle with powdered sugar substitute. Sometimes I make a sugar and water glaze and swirl it onto them.

Eat em up!

Jupiter Florida USA
Somersizing since 01/03