Gluten Free Gingerbread Cake: A Treat for Thanksgiving and Christmas

This gluten free gingerbread is nice and moist and basically tastes like Christmas. Cozy, warm, and relatively healthy, this is a perfect addition to any holiday gathering. I love gingerbread anything, like these grain-free soft and chewy ginger cookies, and wanted to see how a classic gingerbread recipe would come out when made grain-free. And it was just as delicious as the traditional version!

The gingerbread is delicious on its own, but it was a bit boring and drab looking. A dollop of lemon cream cheese frosting and candied ginger remedied that in the most amazing way! The gingerbread itself is lightly naturally sweetened with just maple syrup and molasses, so if you prefer things on the sweeter side, you'll definitely want to add the lemon frosting.

The cake is bordering on the thin side, so if you'd like it thicker, you can bake it in a 9" x 5" loaf bake. Be sure to adjust the baking time accordingly! It'll likely take an extra 8 - 12 minutes.

Do note that the gingerbread firms up too much in the refrigerator, so you need to let it come to room temperature or reheat it for a few seconds in the microwave before serving. If the frosting is already on the gingerbread, you unfortunately can't microwave it or you'll end up with a melty mess.

Looking for other gluten-free holiday goodies? These caramel nut clusters would be great for a party or really, any occasion!

The whole Food Fanatic family wishes our U.S. readers a very happy Thanksgiving today.

We are incredibly thankful for you!

Gluten Free Gingerbread Recipe

Print This Recipe

Ingredients

For the Gingerbread:

• 1/3 cup coconut oil, melted
• 3 tablespoons maple syrup
• 3 tablespoons molasses
• 1 1/2 teaspoons vanilla extract
• 1 egg
• 1 egg white
• 1 1/2 cups almond flour, plus 2 tablespoons (165 grams)
• 1 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves

For the Frosting:

• 8 ounces cream cheese, room temperature
• 1 1/3 cups powdered sugar
• 2-4 tablespoons lemon juice
• 2 ounces candied ginger, optional (1/3 cup)

Directions

1. Preheat the oven to 350°F.
2. Line an 8" x 8" pan with parchment paper or spray it with cooking spray.
3. In a medium bowl, mix together the wet ingredients until well combined.
4. In a small bowl, mix together the dry ingredients until well combined.
5. Add the dry mixture to the wet and mix just until combined.
6. Pour the batter into the prepared pan.
7. Bake 17 - 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.
8. While the gingerbread is cooling, prepare the frosting.
9. With an electric mixer, beat the cream cheese until fluffy.
10. Gradually add the powdered sugar and beat until well combined.
11. Add in 2 tablespoons of lemon juice and taste. If desired, add the remaining 2 tablespoons of lemon juice.
12. Spoon a dollop of frosting over each piece before serving and top with candied ginger, if desired.
13. Store the unfrosted cake at room temperature for up to 4 days. If frosted, store it in the refrigerator.

via Food Fanatic http://www.foodfanatic.com/2013/11/gluten-free-gingerbread-cake-a-treat-for-thanksgiving-and-christ/

Put the internet to work for you.

via Personal Recipe 3564685

Butternut Squash and Apple Soup

Gourmet Live  | November 2010

by Alexis Touchet

]]>

photo by Tim Hout, Gourmet Live

yield
Makes 8 servings (about 8 to 9 cups)

active time
40 minutes

total time
50 minutes

Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.

Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.

Serve soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes: •Soup can be made 2 days ahead and chilled, covered once cooled.
•Cooked bacon can be kept refrigerated in an airtight container. Reheat in a 375°F oven in a small baking pan.

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/342fb162/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C365210A0Dmbid0Frss0Iepinr/story01.htm

Put the internet to work for you.

via Personal Recipe 3575434