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Ginger Bread




Source of Recipe


PJ


Recipe Introduction


It doesn't brown much and the crust splits a little. Could try baking it resting in a pan of water like cheesecake. Might try a bit of rum or brandy flavoring in it next time.
OK, it's done! I cooked it a little longer than 18 minutes, just kept touching the top til it felt right, not too moist. It has beautiful quick bread texture with nice uniform holes throughout, and tastes like gingerbread, minus the molasses taste. With flavorings this could be any flaver sweet bread. I used Atkins bake mix and there was absolutely no hint of the characteristic "soy"ish flavor.
I might try it as a nut bread next, or cranberry bread, or pumpkin bread.........


List of Ingredients




8 packets Splenda
3 eggs
4 oz cream cheese
1/2 cup ground flaxseed
2 cups baking mix (guess, I put it in til the texture was cake mix like)
1 T ginger
2 T mace
4 oz water
1 t. baking powder

Recipe



Soften cream cheese in microwave. Mix with water. When it is not too hot beat in eggs. Add flax seed and mix. Add baking mix and mix. I didn't measure, added it til the texture was good. Add Splenda and spices (or choose your favorite spice) and mix. Bake at 325 for 18 minutes.
There is a gingerbread flavor Da Vinci syrup you could use instead of spices and Splenda, just add more bake mix.