Monday, December 1, 2014

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!


Linking up at Allergy Free Wednesdays and Corn-free Everyday
How are you kicking off the December baking season?

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