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Gluten-Free Gingerbread with Vanilla Pear Butter

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Carol Kicinski
Carol Kicinski
Chef - Professional Recipe Developer Read More About Author
Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!

When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!

She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.

After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.

Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!
Gluten_Free_Gingerbread

Dietary Restrictions

  • gluten_free

Instructions

For the Gluten-Free Gingerbread:

  1. Preheat oven to 350°F. Spray an 8 ½ inch by 4 ½ inch loaf pan with cooking spray or brush with oil. Line with a piece of parchment paper and grease the paper.
  2. Combine the ginger, organic molasses, organic honey, eggs, oil, and vanilla in a mixing bowl and whisk to combine.
  3. Put the almond meal in a blender with the salt, baking soda, cinnamon, cloves, nut meg and pepper and pulse a few times to combine. Add the wet ingredient to the almond meal mixture and blend for about 30 seconds or until really smooth and pour into the prepared pan. (If you don’t have a blender, just whisk the dry ingredients together in a mixing bowl and then whisk the wet ingredients into the dry ingredients but the bread is a little lighter and tenderer if made in the blender.)
  4. Bake for 1 hour. After 35 – 40 minutes, lightly place a piece of foil over the bread to keep it from getting too brown on top. Let cool in the pan for 45 – 60 minutes. Cut into thick slices with a serrated knife.

For the Vanilla Pear Butter:

  1. Place the pears in a microwave-safe bowl, cover with a plate or piece of plastic wrap and cook on high power for 6 – 7 minutes or until the pears are very tender. Let cool slightly.
  2. Remove pears with a slotted spoon, discarding the liquid. Place pears in a small food processor or blender with the vanilla 2 tablespoons of organic honey and puree. Taste the pear butter and add more honey if desired.

Ingredients

  • For the Gluten-Free Gingerbread:
  • 4 ounces fresh ginger (a piece about 4 inches long, 2 inches wide and 1 inch thick), peeled a grated or minced
  • ½ cup Wholesome! Organic Molasses
    Wholesome-Organic-Molasses
    Organic Molasses
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  • ½ cup Wholesome! Organic Honey
    Wholesome-Organic-Honey
    Organic Honey
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  • 3 large organic, cage free eggs
  • ½ cup grapeseed (or vegetable) oil
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups fine, blanched almond meal
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • For the Vanilla Pear Butter:
  • 3 medium pears, peeled cored and chopped
  • Juice of ½ lemon
  • 2 – 3 tablespoons Wholesome Organic Raw Unfiltered Honey
    Wholesome-Organic-Raw-Unfiltered-Honey
    Organic Raw Unfiltered Honey
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  • 1 tablespoon pure vanilla extract

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