2 cup Wholewheat flour
1/4 tsp Salt
1 tsp Baking powder
1 tsp Baking soda
2 cup Natural bran
3 tsp Ground ginger, or to taste
1 tsp Mixed spice (allspice?)
1 tsp Ground cinnamon
1/3 cup Margarine
6 tbsp Gran. sugar-free sweetener
1 Egg, beaten
3 tbsp Orange juice
1 tsp Margarine to grease
Directions
Heat oven to 350 F. Mix flour, salt, baking powder and baking soda,
bran and spices together, then rub in margarine until the mixture
resembles fine breadcrumbs.
Stir the sweetener into the egg and orange juice and beat into the
flour mixture. Knead well, and roll out thinly on floured board.
Using a cutter, cut into gingerbread men shapes (or other shapes) and
place on greased cookie sheets.
Bake for 15-20 min or until crisp and lightly browned. Cool on a
wire tray and store in an airtight container.
TOTAL RECIPE: 1690 cal, 160 g (16 units) carbohydrate, 63 g fiber,
47 g protein, 100 g fat.
Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier Oct 93.
Servings: 1 servings
Gingerbread Men Recipe brought to you by Recipe Ideas
Categories: Diabetic; Cooky/Bars; Low-Fat/Cal
The History of Recipes
Written cooking instructions as a concept can be tracked back into ancient history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these old cookbooks were just very basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into starters, main course and afters, a very modern way of dining. This early Roman chef informs us how the Romans were skilled in the use of many different spices and herbs, including some familiar names such as thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the East, including spices like rosemary and coriander. These new foods and spices was responsible for a torrent in manuscripts on cookery, most of which still exist in private libraries. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Gingerbread Men recipe.
