Tis the season...almost

Monday nights are date nights.  Tonight kind of ended up being plan-free, so we had leftovers and decided to have a holiday evening.  I went to work to find a GF gingerbread recipe, then Graham walked me through the recipe as I mixed it up, while emceeing the Christmas music.  I'm working on our Christmas cards, so I finished a couple of those to pass approval of the other signee of them come December.  Finally the buzzer went off and this masterpiece came out of the oven.  Delicious.  I don't always get a good cakey texture with GF cakes, but this was pretty good, albeit a little spongy.  It was the perfect amount of sweetness and spice, perfect for the holiday season which is (nearly) upon us. If only we had an open fire and some chestnuts...

 

Gluten-free Gingerbread  (modified from Jules Gluten Free)

1 1/2 cups gluten-free all-purpose flour (I usually use brown rice, sorghum, tapioca mix)

1/2 cup buckwheat flour
1 cup tapioca flour
1 cup brown sugar
1 Tbs. baking powder
2 tsp. ground cinnamon
dash of salt
1 tsp. pumpkin pie spice (really just ginger/nutmeg/allspice/cloves)
1/2 tsp. allspice
1/2 tsp. ground ginger

 

Wet Ingredients:

3/4 cup shortening (I used Coconut Oil)
1 1/4 cup pumpkin purée (you can use apple sauce too)
2 eggs
1/4 cup molasses

1 tsp. vanilla extract

Mix the dry ingredients with the shortening, then mix in the wet ingredients.  Pour into a greased 13x9 inch pan, and bake at 350˚ for 30 minutes.  Done!