e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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We’ve reduced the saturated fat and calories, while retaining the comforting taste in all its spiced, sticky glory…
1 Heat the oven to 170°C/fan 150ºC/gas 3½. Line a 20cm x 30cm tin or ovenproof dish with baking paper, snipping down the 4 corners, so the paper fits snugly into the tin, with sharp corners.
2 Put the sugar, honey, treacle and oil together in a pan and warm over a low heat, stirring, until melted together.
3 Sieve the flour, ginger, cinnamon, bicarbonate of soda and baking powder into a large bowl, then stir through the treacle mixture, along with the yoghurt, milk and eggs.
4 Pour the mixture into the prepared tin and bake for 50 min to 1 hr until a skewer pushed into the middle comes out clean.
5 Remove from the oven and allow to cool in the tin for 20 min before turning out on to a wire rack. Cool completely, then cut into 24 pieces. The gingerbread will improve if you keep it for a few days in an airtight container.
Calories 124 cal
Kilojoules 519 kJ
Total fat 2.2 g
Saturated fat 0.4 g
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