The holidays are over but it’s still cold in Texas – and I mean less than 32 degrees cold. I found myself craving the nourishing gingerbread cookies I made for my Daring Baker’s Gingerbread House. (It’s super cute – if you haven’t seen it yet take a peek!) I wanted a warm, tender version that Joe and I could enjoy while cuddling on our couch in front of the fireplace. This version is gluten free, sugar free, and even dairy free.
A Gingerbread Filled House
Several months ago I bookmarked a teff gingerbread recipe from Stephanie at Gluten Free by Nature. I pulled it up, made a few changes, and into the oven it went. When I cook, I usually stay in the kitchen doing something or other the entire time. It was a rare night. After my pan of gingerbread started to bake I cleaned up and sat next to my husband on the couch.
A few minutes later, I noticed a wonderful smell. I looked at Joe and said, “Wow. That must be my gingerbread.” He explained that this happens every time I cook. He relaxes in the family room while I am busy in the kitchen and soon enough the entire house smells delicious. I need to sit on the couch and relax more often.
We waited as long as we could to see if it tasted as good as it smelled – and did it ever. The top of this gingerbread gets slightly crusty, just like brownies do. It’s moist and tender on the inside with a nice, gingery kick. It’s delicious the next day, too.
Topping the Gingerbread
Top this gingerbread with any of my favorites. For my dairy-free readers, there’s options for you too.
- warm, homemade applesauce
- vanilla bean ice cream
- fresh whipped cream sweetened with liquid stevia or agave
- a warm or chilled winter fruit compote
This is linked to Finer Things Friday.
- 1/2 cup unsweetened, organic applesauce
- 1/4 cup grapeseed oil
- 1/4 cup organic agave nectar
- 3/4 cup teff flour
- 1/3 cup superfine brown rice flour*
- 1/4 cup arrowroot starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon good quality cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon cloves
- 1 large omega-3 free range egg
- 1/2 cup hot filtered water
- 1/2 cup unsulphered blackstrap molasses
- Preheat your oven to 350 degrees F. Line an 8×8 cookie bar pan or dish with parchment paper and coat generously with cooking spray.
- Place applesauce, oil, and agave in the bowl of your stand mixer. Using the whip attachment, beat on medium high speed until applesauce looks airy and has lightened in color, about 3 – 5 minutes. While applesauce is mixing, combine teff flour, brown rice flour, arrowroot starch, baking soda, baking powder, cinnamon, ginger, xanthan cum, and cloves in a mixing bowl. Whisk the mixture together until it’s light and homogeneous.
- Once applesauce mix is light in color, add the egg and mix on medium speed for 1 – 2 more minutes, until combined. Mix hot water and molasses with a small whisk or fork until well combined and add to applesauce mixture. Mix on medium high speed to combine. With mixer on stir, slowly add flour mix. Stop mixer and scrape down if necessary, being careful not to overmix.
- Turn batter into prepared 8×8 pan. Bake for 22 – 25 minutes or until a toothpick tests clean. Let cool on wire rack – or enjoy while warm as is or with your topping of choice.
*You can purchase superfine brown rice flour, which is more expensive than regular brown rice flour. I grind my regular brown rice flour in a clean coffee grinder and it works beautifully. I keep a clean coffee grinder on hand for tasks like this.