I decided to start the baking season this weekend with a gingerbread recipe! It’s free of egg, soy, peanut, and tree nut.
This is a cakey gingerbread, not a hard cookie you would build houses out of. The house smelled wonderful, and it made for a great last-minute dessert to bring to a family gathering. Not much of it came home!
Soft Gingerbread
- 1/2 cup sugar
- 1/2 cup butter (softened)
- 1 cup molasses
- 1 tsp. baking soda (dissolved in 1 cup boiling water)
- 2 1/2 cups flour
- 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. ginger
- 1 Tbsp Ener-G Egg Replacer whipped with 4 Tbsp water (2 egg equivalent)
Beat sugar and butter. Add molasses, baking soda and hot water. (This splatters a lot when you mix it, use an apron!) Whisk together flour and spices and add to mixture. Add whipped egg replacer last.
Bake in a 350 degree oven for about 40 minutes, until an inserted toothpick comes out dry. Great with whipped cream on top!
A lot of egg-free baked goods don’t rise very well. I was going to try an experiment with this, but didn’t have the proper ingredients so I just stuck with the Ener-G. In this case, I don’t think anything more was needed. It rose quite well on its own!
Linking up at Allergy Free Wednesdays and Corn-free Everyday
