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The smell of fresh gingerbread baking will fill your home and have everyone craving gingerbread. Though traditionally a holiday treat, it's perfect any time of year either as a dessert or as a quick low protein snack.


  • 225 g (2 cups) Loprofin Baking Mix
  • 1/2 tsp salt
  • 75 g (1/3 cup) brown sugar
  • 1 Tbsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp egg replacer
  • 50 g (3 Tbsp + 1 tsp) margarine
  • 50 g (3 Tbsp + 1 tsp) lard
  • 2 1/2 Tbsp black molasses
  • 5-6 fl oz water
  • 8-inch square tin, greased and base lined with non stick paper


  1. Preheat oven to 350°F.
  2. Combine the dry ingredients in a large bowl.
  3. Place the margarine, lard and molasses in a pan over moderate/low heat, stirring occasionally until melted. Stir in 150 mL (5 fl oz) water.
  4. Using a wooden spoon, beat together the melted mixture and dry ingredients until a smooth batter. If the batter is too stiff, add extra water.
  5. Pour the batter into the prepared tin. Bake in a preheated oven for approximately 30 minutes until well risen and firm to the touch.
  6. Cool on a wire rack.

Yields 16 slices

Nutritional Information Per Serving Per Recipe
Calories 127 2036
Protein 0.1 g 1.6 g
Phenylalanine 3.5 mg 56 mg
Leucine 5.7 mg 92 mg