Gingerbread

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(Makes one 9- x 9-inch cake)

You can use a spreadable fruit, thinned with a bit of water, as a topping.

1/2 cup raisins
1/2 cup pitted dates, chopped
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1-3/4 cups water
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon sodium-free baking powder

Combine the raisins, dates, sugar, salt, spices, and water in a large saucepan, and bring to a boil. Boil for 2 minutes, then remove from heat and cool completely (this is important).

Once cool, preheat oven to 350°F. Stir the flour, baking soda, and baking powder together. Add to the cooled fruit mixture and stir to mix. Spread into a 9- x 9-inch pan that has been lightly coated with a nonstick spray and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Recipe from Foods That Fight Pain by Neal D. Barnard, M.D.

Originally published on PCRM.org and republished with permission

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