Kitchen Experiments- Gluten Free, Grain Free Gingerbread

It has been awhile since I have shared any of the foods that I have been cooking in my kitchen but ever since I made this recipe, everyone has been asking me to share it. I found this recipe in a cookbook that has been on display in my office for quite some time.  This cookbook, Nourishing Meals, was written by a two fellow graduates of Bastyr University , Alissa Segersten and Tom Malterre.

book

When the book was released last year, they sent me a copy for my waiting room and to be honest, I placed it there and never really glanced through it.  I am always talking about food with my clients and frequently inquire as to “what’s for dinner”.  One of my lovely clients, Geri, told me that she was making a gluten free zucchini lasagna with pine nut ricotta that evening from the book in the waiting room.  That recipe sounded very interesting and so I thought it might be time for me to glance through that cookbook and see what I could find.  I must admit that I love cookbooks with photos and this one had a middle section with some very pretty glossy colored photos.  The first thing I spotted was the gingerbread.  I love gingerbread so I flipped to the page and found this recipe.

cut

What I love about this recipe is that it is made without any flour.  I will give you the recipe from the book but then I will tell you the changes that I made.  It is a very bad habit of mine that I rarely follow a recipe exactly the way that it is written.  Sometimes that is a good thing and other times, not so much!

Gingerbread

1 1/2 cups creamy almond butter

1/2 cup mashed cooked sweet potatoes

1/4 cup blackstrap molasses

1/4 cup maple syrup

2 large eggs

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

1-2 teaspoons ginger

1/4 teaspoon nutmeg

Preheat oven to 325 degrees F. Grease an 8 x 8-inch baking dish with coconut oil.

Place all ingredients into a food processor fitted with the “s” blade and process until smooth and combined. You can also use a hand held mixer but the food processor is easier and creates a smoother batter.

Pour batter into baking dish. Bake for about 35 minutes. Cool and slice. Gingerbread will be fragile hot out of the oven but will firm up once cooled.

baked

When I saw the ingredients in the recipe I could not believe that it would hold together. But it does and it is delicious.  What a treat – a perfect high protein snack or breakfast.

So, as I said, I made a few changes.  I don’t have a food processor any more, so I made it in my Vitamix. I did not think that the baking soda was going to be enough to make it rise, so I added a teaspoon of baking powder as well. I made it twice because the first pan was eaten very quickly.  The first time I used the amount of spices recommended in the recipe.  However, I like my gingerbread spicy so I increased the ginger to about a tablespoon and added cloves as well, maybe a 1/2 teaspoon.  That did the trick.  It was much more spicy amd more to my liking.  Also, the first time I made it, I used regular almond butter from the jar.  The second time I used fresh ground almonds from Earthlight.  The freshly ground are not as creamy and a little drier so I added a little almond milk to make the batter smoother.

Anyway you make this gingerbread, you are going to love it!  Let us know what you think.  Happy baking!

Advertisements

Kitchen Experiments – Gluten-free Gingerbread

Is there any picky eaters in your family? Are there certain foods that your family swears that they do not like? My husband swears that he does not like buckwheat.  I posted the other day that I had made buckwheat pancakes for breakfast and my husband ate them without a complaint.  As soon as the weather turns cold and the pumpkins and squash start to become abundant at the farmers markets, something inside me screams for gingerbread.  With this in mind, I decided it was time for another buckwheat experiment.

I have been making a buckwheat applesauce cake for several months now and it is moist and delicious and my husband has no problem eating it. I thought that I could probably follow the same recipe but add molasses and spices and make a decent buckwheat gingerbread.  Here is what I did:

1 ½ c. Buckwheat Flour (ground white buckwheat)

½ c. Almond Meal

1 tsp. baking soda

1 tsp. baking powder

¼ tsp. salt

1 tsp. xanthan gum

2 Tbs. arrowroot powder

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp.cloves

1 c. applesauce

¼ c. applebutter

½ c. molasses

1 Tbs. oil

¼ c. water

Preheat oven to 350oF.

Combine dry ingredients in a medium bowl.  In a small bowl, combine wet ingredients.  Place wet and dry ingredients in a food processor and process until mixed.  Pour into an oiled 8”x8” square pan.

Bake for 30 minutes.

Now, for a first try, I must say that this was pretty tasty.  It was a little more dense than the buckwheat applesauce cake, but still not overly dense and not overly sweet.  For me, it was just the right amount of sweetness and spice.  I would have added some crystallized ginger if I would have had some, but I thought I might try that the next time.  Here is how much my husband does not like buckwheat!

gingerbread

I guess it was OK!

gb

Actually, it was a good first attempt.  I think that the next time I make it, I will try to add a little more baking powder to give it more lift. I also think that I might try making it will eggs instead of the arrowroot powder and try to get a little more fluffiness out of it.  On the whole, I would say it was a successful experiment…especially for my husband!