Gingerbread is one of those things that in the past I have liked the idea of more than the actuality. I love the way the house smells all cozy and comforting as it bakes. I love the homey, unpretentiousness of it, the simplicity. What I have not been so fond of was the taste. Until now that is.
I happened to stumble upon a recipe for gingerbread cake that uses fresh ginger as opposed to dried and I was intrigued. I am a huge fan of fresh ginger but don’t care too much for the dried version. I though perhaps fresh ginger would make a difference.
Rather than make a cake I opted for a loaf – ginger bread instead of gingerbread. And I opted to make it not just gluten free but grain free with the use of almond meal.
The fresh ginger made all the difference! I really, really like this bread! It is moist, tender
Who doesn’t like to have a good muffin in the morning? The problem with muffins is that sometimes they are nothing more than an ugly step-sister of a cupcake. And while many of us would happily eat a cupcake for breakfast, most of us wouldn’t really want our kids to do the same.
This gluten free recipe for muffins is healthy, refined sugar free, dairy free and vegan. It is packed with oats and fruit – sort of like having a bowl of oatmeal in muffin form. And with the addition of some pink raspberry “butter”, they are almost as pretty as a cupcake. Let the kids “frost” the muffins with the raspberry butter and call them cupcakes if they like – I see this as
It can be funny how one thing leads to another. A couple weeks ago I was organizing my pantry late at night (doesn’t everyone organize the pantry late at night?) and pulled out a bottle of molasses. The molasses got me thinking about gluten free gingerbread houses, molasses cookies and then, oddly enough, pumpernickel bread. I was sure I had read in one of my many cookbooks that one of the ingredients that contributes to the dark intensity of pumpernickel bread was molasses along with unsweetened chocolate. Hmmm, low and behold right next to the bottle of molasses was
I received an email from a reader named Diane whose son’s favorite dessert is Gooey Butter Cake and she had not had good luck converting it and asked for my help. The resulting effort was so moist it is almost like a pudding cake.