Clean Classic Gingerbread with Maple Glaze

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Ginger, ground

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/4 cup Maple syrup, pure
  • 1/4 cup Molasses
  • 1/4 tsp Vanilla creme stevia

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 2 cups Whole wheat or gluten-free* flour

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 7/8 cup Greek yogurt, plain nonfat
  • 6 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the gingerbread
• 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp (11g) ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp vanilla extract
• ¾ cup (180g) plain nonfat Greek yogurt
• ¼ cup (60mL) molasses
• ¼ cup (60mL) pure maple syrup
• 6 tbsp (90mL) nonfat milk
• for the glaze
• 2 tbsp (30g) plain nonfat Greek yogurt
• 1 ½ tsp pure maple syrup
• ¼ tsp vanilla crème stevia, or to taste

Directions

• Preheat the oven to 325°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
• To prepare the gingerbread, whisk together the flour and next 7 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the yogurt, mixing until no large lumps remain. Stir in the molasses and maple syrup. Alternate between adding the flour mixture and milk to the yogurt mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal parts.)
• Spread the batter into the prepared pan. Bake at 325°F for 35-40 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
• To prepare the glaze, stir together the yogurt, maple syrup, and stevia in a small bowl. Just before serving, drizzle the gingerbread loaf with the glaze.