Kay, our creative director, really enjoys making snackcakes - a flatter, small pancake measured out with a 1/8 cup that is great for breakfast (maple syrup or a spoonful of brown sugar) or as a midday snack with peanut butter. They store well and taste good cold or warm.
Lately, Kay has been laying off the sugar and with #pumpkinspice season just around the corner, they decided to rework one of their favourite gingerbread recipes into another snack cake.
Enjoy this week's #tastytuessnack (which you can sweeten up with Maple Syrup or Candied Ginger if you're not avoiding sugar)!
Kay's Spicy Sugar-Free Ginger Snack Cakes
Instructions:
11/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp dried ginger, ground*
1 1/2 tsp cinnamon, ground*
1 tsp allspice*
1/2 tsp nutmeg, ground*
1/2 tsp cloves, ground*
1 egg
1/2 tsp vanilla extract*
1/4 cup blackstrap molasses
A thumb of fresh ginger, chopped or diced
1 1/2 cup water
Oil for the pan
*available at Well Seasoned!
Instructions:
Combine all dried ingredients in a bowl and sift with a folk.
In a microwavable glass measuring cup, add 1/2 cup of water with fresh ginger. Cook on high for 1 1/2 minutes. Add remaining cup of water and molasses to measuring cup and whisk. Allow to cool. Beat in egg to wet mixture.
While mixing, slowly pour in the wet ingredients into the dry and stir until just combined. A few lumps are ok!
Heat a lightly oiled frying pan on medium-high. Using a 1/8 measuring cup, pour into pan and watch for bubbles. Smaller snack cakes cook quickly. Flip with a metal spatula and cook other side.
This recipe serves 4 for a hot breakfast, but Kay keeps them in the fridge/lunchbox for small solo snacks throughout the week.
4 Servings. 260 calories each serving = 4 x 3" sized snack cakes. Nutrition information is based on Kay's research via the Canadian food database and is not 100% accurate.
