Beating high blood pressure with old-fashioned glazed gingerbread

This is not your mother's — or your grandma's — gingerbread! Sure, it has that same memorable flavour and moistness. But in this blood pressure-friendly makeover, applesauce stands in for some of the fat. Here's an easy recipe that includes the anti-oxidant goodness of ginger without adding too much fat.

Preparation time 30 minutes

Cooking time 45 minutes

Serves 12

Gingerbread

• 300 g (11⁄3 c) all-purpose flour
• 7 ml (11⁄2 tsp) pumpkin pie spice
• 3 ml (3⁄4 tsp) baking soda
• 2 ml (1⁄2 tsp) salt
• 125 ml (1⁄2 c) unsweetened applesauce
• 50 g (1⁄4 c) light molasses
• 1 large egg, lightly beaten
• 60 ml (4 tbsp) margarine
• 125g (1⁄2 c) packed dark brown sugar
• 10 ml (2 tsp) grated peeled fresh ginger

Topping

• 45 ml (3 tbsp) finely chopped crystallized ginger
• 175 g (3⁄4 c) sifted confectioners' sugar
• 22 ml (11⁄2 tbsp) water

1. Preheat oven to 180°C (350°F). Generously coat 20-centimetre (8-inch) square cake pan with nonstick cooking spray. Place cooling rack on wax paper. Whisk flour, pumpkin pie spice, baking soda and salt in medium bowl. Blend applesauce, molasses and egg in separate bowl.

2. Cream margarine and brown sugar in medium bowl with electric mixer at high speed until light, 3 to 4 minutes. Reduce speed to low and beat in applesauce mixture. Stir in flour mixture with wooden spoon just until combined. Blend in fresh ginger.

3. Scrape batter into cake pan. Bake until cake tester inserted in centre comes out with moist crumbs clinging, about 45 minutes. Cool in pan on wire rack 10 minutes. Remove from pan and set right-side up, on rack. Cool completely.

4. Scatter crystallized ginger on top of gingerbread. Blend confectioners' sugar with enough water (about 22 millilitres/1 1/2 tablespoons) to make a spreadable glaze. Drizzle glaze over crystallized ginger with fork, letting some glaze drizzle down sides.

• Add finely diced peeled pears or apples to the batter for extra flavour and fibre.
• If you want even more distinctive flavors, substitute 1 millilitre (1⁄4 teaspoon) cinnamon, 1 millilitre (1⁄4 teaspoon) nutmeg and 1 millilitre (1⁄4 teaspoon) ground cloves for the pumpkin pie spice.

• Using three types of ginger — ground (in pumpkin pie spice), fresh and crystallized — instead of fat and sugar really punches up the flavour of this cake. In addition to its extraordinary flavour, ginger is considered one of the most healthful spices available. Substances in ginger — including gingerol, shogaol and zingiberene — have anti-oxidant capabilities, which may help to prevent heart disease. Ginger also has anti-inflammatory properties, and its soothing effect for digestion is well heralded.

Each serving provides:

Key nutrients: 180 Calories, 40 Calories from Fat, 5 g Fat, 1 g Saturated Fat, 1 g Trans Fat, 2 g Protein, 34 g Carb, 1 g Fibre, 220 mg Sodium

Blood pressure nutrients: 2 mg Vitamin C, 7 mg Magnesium, 177 mg Potassium, 35 mg Calcium