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PostPosted: Sat Dec 25, 2010 12:49 pm 
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Joined: Sun Oct 08, 2006 10:53 am
Posts: 207
Location: Winnipeg, MB
Another successful dessert for the crowd!

This one is more work than my usual simple fare, but the results are worth it.

Holiday Gingerbread (Egg, Peanut/Tree Nut, Gluten, Dairy Free)

1/2 Cup Molasses
1/2 Corn Syrup
½ cup light brown sugar, packed
8 tablespoons unsalted butter, Earth Balance or other
2¾ cups gluten-free All-Purpose Flour Blend of choice (See below if you don't have one)
2½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 Tablespoon Pumpkin spice (or equivalent)
1 Tablespoon grated crystalized giner
1 teastpoon grated fresh ginger
¾ cup sour Soy Creamer (1 Tabelspoon lemon juice+ Soy Creamer to make 3/4 cup)
¼ cup orange juice
2 eggs replacements (I prefer Ener-G Egg Replacer)
1 Tablespoon Icing Sugar

1. Preheat oven to 350 degrees. Coat Bundt pan with vegetable spray.
2. In a medium saucepan, combine molasses, corn syrup brown sugar and butter. Set over low heat until butter melts, stirring once or twice. Remove from heat and cool.
3. In a large mixing bowl, combine flour blend, baking powder, baking soda, xanthan gum, salt, spices and gingers. Whisk to blend.
4. Add sour milk, orange juice, egg replacement and molasses mixture to dry ingredients. Beat on medium speed until smooth. Transfer batter to prepared pan.
5. Place pan in preheated oven and bake 30-35 minutes or until toothpick inserted in the center comes out clean.
6. Allow to cool for 10 minutes in pan. Turn out and cool completely. Dust with Icing Sugar.

Serve warm with Warm Caramel Sauce (See below).

Gluten-Free All-Purpose Flour Blend
MAKES 6 CUPS
2 cups brown rice flour
2 cups white rice flour
½ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour
Mix ingredients together. Store in a tightly covered container in the refrigerator until used.

Caramel Sauce

1/2 c. Earth Balance or other vegan margarine
2 c. brown sugar
3/4 c. soy creamer or soy milk
2 T. arrowroot

Combine 1/4 cup soy creamer with the arrowroot. Set aside.

Melt the Earth Balance in a saucepan. Stir in brown sugar. Add remaining 1/2 cup soy creamer. Bring liquid to a boil and boil for 4 minutes, stirring frequently.

Take the pan off the heat and immediately add arrowroot slurry. The liquid should thicken quickly.

_________________
adult son allergic to peanuts, most tree nuts, eggs and penicillin.


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PostPosted: Tue Nov 29, 2011 10:57 am 
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Site Admin

Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6429
Location: Ottawa
:banana

_________________
Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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