Soft Gingerbread

I decided to start the baking season this weekend with a gingerbread recipe!  It's free of egg, soy, peanut, and tree nut.

This is a cakey gingerbread, not a hard cookie you would build houses out of. The house smelled wonderful, and it made for a great last-minute dessert to bring to a family gathering.  Not much of it came home!

Soft Gingerbread

• 1/2 cup sugar
• 1/2 cup butter (softened)
• 1 cup molasses
• 1 tsp. baking soda (dissolved in 1 cup boiling water)
• 2 1/2 cups flour
• 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. ginger
• 1 Tbsp Ener-G Egg Replacer whipped with 4 Tbsp water (2 egg equivalent)

Beat sugar and butter.  Add molasses, baking soda and hot water.  (This splatters a lot when you mix it, use an apron!)  Whisk together flour and spices and add to mixture.  Add whipped egg replacer last.

Bake in a 350 degree oven for about 40 minutes, until an inserted toothpick comes out dry.  Great with whipped cream on top!

A lot of egg-free baked goods don't rise very well.  I was going to try an experiment with this, but didn't have the proper ingredients so I just stuck with the Ener-G.  In this case, I don't think anything more was needed.  It rose quite well on its own!

Yum!!

Linking up at Allergy Free Wednesdays and Corn-free Everyday

 

How are you kicking off the December baking season?