Black Sticky Gingerbread

Oh the weather outside is... well, rather tame actually.  It isn't looking like a white Christmas here in New England.  And I'm a bit out of sync with the season.  I've done the bulk of my Christmas shopping this week.  Christmas cards too.  And the Christmas baking.

I've been collecting interesting gingerbread recipes and ideas.  And today I finally got around to making two of them.  Yay!

Sticky Chocolate and Black Sticky Gingerbread

First I found the recipe for sticky black gingerbread on the 101 cookbooks website.  I reworked the recipe to make it gluten free, dairy free and egg free, keeping it soy free of course.  And I gave it a secret ingredient that gives it... a bit more.



Black Sticky Gingerbread
preheat oven to 325 F
3/4 cup melted coconut oil
3/4 cup unsulphured blackstrap molasses

3/4 cup honey
1 cup  tightly packed dark brown or Muscovado sugar
1/2 cup water

1 1/2 cup whole grain sweet sorghum flour
1 cup brown rice flour
1/2 cup tapioca or potato starch
1 teaspoon baking powder

2 teaspoons baking soda
1 teaspoon xanthan gum


2 teaspoons baking soda 

1/2 teaspoon salt 

1 Tablespoon ground ginger 

1 Tablespoon ground cinnamon 

1 teaspoon allspice

1/8 freshly ground black pepper (my secret ingredient)
 Egg replacer for 3 eggs
 1/2 cup coconut milk (Thai Kitchen brand thinned with water)
1 packed tablespoon grated fresh ginger root

Cashew Cream for serving, or Cardamom Pear Jam

 I made this in two loaf pans.  You could use a 13x9 pan.  Use oil and line parchment paper to line the pan (and hang over the edge) you choose to use.  It makes removal easier.

Combine the coconut oil, molasses,water, honey and brown sugar in a medium sauce pan over medium low heat stirring occasionally until combined. Set aside and allow to cool.

Combine all the dry ingredients and blend them.  Add egg replacer and coconut milk to dry ingredients and stir.  Add the brown sugar mixture and fresh ginger, and stir until just combined.  Don't fuss over lumps.  They're okay.

Pour into prepared pan(s).  Bake for 45-60 minutes.  Bake time will depend on your oven and pans.  I started checking after 45 minutes and ended up with a total cook time of one hour.  Allow the cake to cool for 10 minutes then remove from the pan and allow to finish cooling on a rack top side up.


Merry Christmas and
Enjoy!
Michelle