Gingerbread

  1. Preheat the oven to 325F.
  2. Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.
  4. Add the oil, agave nectar, molasses, rice milk, and vanilla to the dry ingredients and stir until the thick batter is smooth.
  5. Using a plastic spatula, gently fold in the pumpkin puree and hot water just until the batter is smooth.
  6. Fill the prepared pan halfway with batter.
  7. Leftover batter can be baked into muffins and more.
  8. See Batter Spectacular on opposite page.
  9. Bake the gingerbread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes.
  10. The finished gingerbread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
  11. Let the gingerbread stand in the pan for 20 minutes, then gently run a knife around the edge of the cake.
  12. Cover the top of the pan with a cutting board, and invert the loaf onto the board.
  13. Carefully lift the pan away, re-invert the gingerbread onto a wire rack, and cool completely.
  14. Using a frosting spatula, spread a thick layer of vanilla frosting over the top.
  15. Store the gingerbread in an airtight container in the refrigerator for up to 4 days.

red, baking powder, baking soda, xanthan gum, salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, nectar, molasses, rice milk, vanilla, pumpkin puree, water, vanilla frosting

Taken from www.epicurious.com/recipes/food/views/gingerbread-376937 (may not work)

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