Gingerbread

Name: Gingerbread
Yield: makes 10 slices
Ingredients: 2 cups Bob’s Red Mill gluten-free all-purpose baking flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon xanthan gum; 1 teaspoon salt; 1 teaspoon ground cinnamon; 2 tablespoons ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup coconut oil, plus more for the pan; 2/3 cup agave nectar; 1/4 cup molasses; 2/3 cup rice milk; 1 tablespoon pure vanilla extract; 1 1/3 cups canned unsweetened pumpkin purée; 3/4 cup hot water; Vanilla frosting (page 91)

December 9, 2011

Those of you who don’t have food sensitivities and are reading this cookbook simply to improve your general health should be applauded. I know how easy it is to be tricked into thinking that the low-fat glazed gingerbread in the display is healthy when you pick up your morning coffee at the local deli. I implore you, do not let your pre-caffeine fog steer you wrong! Make a loaf of this simple gingerbread over the weekend, slice it, and store it in your freezer for the week so you can grab yourself a piece on your way out the door. The pumpkin purée makes the bread so moist and fresh you can snack on it for days. As a reward for your foresight, consider slathering a thick layer of Vanilla Frosting (page 91) on top. I would!

Recipe notes

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