Old Fashioned Gingerbread
Delicious allergy free dessert recipe for breakfast or dessert.
Old Fashioned Gingerbread: This gluten free dairy free gingerbread recipe was by far the most popular bread I baked from The Allergy-Free Cook Bakes Bread, very flavorful with the spices and molasses.
This excellent food allergy dessert recipe was not quite the same texture and taste as my childhood memories, but my kids loved it, and that's the ultimate taste test!
I served the gingerbread with Rad Whip, a gluten free, dairy free whipped dessert topping from Vegan Pie in the Sky.
Total prep & cook time: 60 min
16 Servings
Nutrition Data, 54g Serving: 179 cal, 35g carb, 4g fat, 194mg sodium, 2g fiber, 2g protein, low Cholesterol, Estimated glycemic load 20
Ingredients:
- Heaping 1/4 cup unrefined cane sugar
- 1/4 cup coconut oil, at room temperature
- 1 cup light molasses
- 1/2 cup unsweetened applesauce
- 1 cup hot water
- 1 Tbsp ground flaxseeds
- 1 1/4 cups sorghum flour
- 1/2 cup arrowroot starch
- 1/2 cup teff flour
- 1/4 cup millet flour
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp xanthan gum
- 1 1/2 tsp baking soda
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
Directions:
- Preheat oven to 350 degrees F. Lightly oil a 9-inch square baking pan
- Put the sugar and oil in a stand mixer or a large bowl. Turn the stand mixer or a hand mixer on medium speed. Beat until well combined
- Beat in molasses and applesauce until well incorporated
- Put the water in a measuring cup. Stir in the flaxseeds. Let stand until thickened, about 5 minutes
- Put the sorghum flour, arrowroot starch, teff flour, millet flour, cinnamon, ginger, xanthum gum, baking soda, cloves, nutmeg and salt in a medium bowl. Stir with a dry wisk until combined
- Turn mixer to low speed. Add about one-third of the flaxseed mixture and about one-third of the flour mixture to the molasses mixture, mixing well after each addition
- Continue in this fashion, ending with the flour mixture, until both the flaxseed and flour mixtures are fully incorporated into the molasses mixture to make a batter
- Scrape the batter into the prepared pan using a rubber spatula. Smooth out the top
- Bake for 40 to 50 minutes, until a toothpick inserted in the center of the gingerbread comes out clean
- Let cool in the pan for at least 20 minutes before serving
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