So this doesn't look much like the one on Gluten-Free Goddess's website - but not bad for a first attempt? It still tastes good, and that's what counts (even if the ingredients did cost me a small fortune in Whole Foods - the price you pay for a gluten free diet, I suppose!), plus it tastes like Christmas - but without the guilt.
Recipe (via The Gluten-Free Goddess)
- 1 cup sorghum flour
- 3/4 cup almond meal (I used fine almond grains from Whole Foods)
- 1/2 cup cornstarch or potato starch (I substituted with cornflour)
- 1 cup light brown sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon xanthan gum
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon nutmeg
- 2 large eggs, beaten
- 1/2 cup molasses
- 1/4 cup organic coconut oil
- 4 tablespoons non-dairy milk
- 2 teaspoons vanilla extract (I used vanilla flavouring)
- Preheat the oven to 350ºF. Line a loaf tin with a piece of parchment paper.
- In a mixing bowl, whisk together the dry ingredients.
- Add in the eggs, molasses, coconut oil, non-dairy milk and vanilla extract and beat well, until the batter is smooth.
- Scoop the gingerbread batter into the prepared loaf pan and bake in the center of the oven for roughly an hour. The top will crack a bit. A cake tester inserted into the centre should come out clean.
- Allow the loaf to cool in the pan until it is cooled enough to handle.