Moist and delicious lowfat gingerbread recipe

I made this gingerbread during the Thanksgiving holiday and it was a huge hit for both the taste and the healthy qualities. I substituted Bob’s Red Mill Graham Flour for the whole wheat, which I think added a sweeter component without adding xtra ‘sugar’.  I also used egg whites to cut down the fat. The gingerbread was very moist and held up well as part of the pumpkin trifle ( Thanksgiving dessert ) as well as a healthy snack for several days. One thing that everybody remarked on: it wasn’t overly/cloyingly sweet, but rather had a nutty kind of sweetness which I think came from the graham flour. 

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