Serves: 9
Total Calories: 228
1. Stir together flour, salt, baking powder, soda and spices set aside.
2. In large mixing bowl, thoroughly combine sugar, oil, egg whites and molasses. Add water and cereal mix well. Stir in flour mixture, mixing until combined. Spread evenly in lightly greased 8 x 8 x 2-inch baking pan.
3. Bake at 350°F about 25 minutes or until wooden pick inserted near center comes out clean. Serve warm or cold with Lemon Sauce.
4. To make Lemon Sauce: In 2-quart saucepan, combine sugar and cornstarch. Add water, stirring until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Continue cooking and stirring 2 minutes longer. Remove from heat. Stir in lemon peel and juice. Serve warm over Gingerbread.
This Gingerbread with Lemon Sauce recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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