1 2/3 cups all purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
1 tablespoon peeled and chopped fresh ginger root
Scant ½ cup granulated sugar
½ teaspoon finely grated orange zest (orange part of skin)
¼ cup canola or safflower oil
1 large egg white
1/3 cup light molasses
½ cup plain nonfat yogurt
Makes 9 servings
Preheat oven to 325 degrees F. Lightly grease an 8 inch square baking pan.
In a medium bowl, thoroughly stir together flour, baking powder, baking soda, cinnamon, allspice, and salt.
Combine ginger root and orange zest in a food processor or blender. Process or blend until ginger is very finely ground and ingredients are blended, about 2 minutes. In a large mixing bowl, beat together oil, sugar mixture, and egg white until well blended. Beat in molasses until smoothly incorporated. With mixer on low speed, beat dry ingredients just until blended. Stir in yogurt until just evenly incorporated, do not over mix.
Turn out batter into pan. Bake for 32 to 37 minutes or until center top springs back and toothpick inserted into the center comes out clean. Transfer pan to rack and let stand until completely cooled. Cut into rectangles and serve plain, or top with Sticky Fingers brand lemon curd, available at Myrtle Creek!