Complaining is not my thing but...today is not one of those days. The sky is grey, the wind is blowing way too hard, my hands are frozen and my calendar says its the end of March. Having been in warm southern California all last week certainly doesn't help.
So, instead of continuing to complain (which we all know leads to even more complaining), I'm going to turn on the oven and bake.
There is something so heartwarming about baking. Maybe it's the memories that certain baked goods conjure up, the creative aspect of baking, or maybe, just maybe it's the joy of sitting down to enjoy something you've just pulled out of the oven.
With most baked goods I enjoy the creative part and not the eating part but gingerbread is the exception to that rule.
How many of you remember gingerbread with a tart lemon sauce poured over it? Aside from angel food cake, I think that was my favorite childhood treat.
This gingerbread is everything you loved (and may still love) about gingerbread with one or two not so small exceptions.
This gingerbread is:
and before you even ask...
Just thinking about the cinnamon, ginger and blackstrap molasses in this gingerbread is warming me up while also causing me to want another piece.
Problem is, there's none left. My bible study ladies got to enjoy the last of this amazing gingerbread so...why don't you grab your mixing bowl and join me in the kitchen.
The smell of baking gingerbread and caramelizing pears is about to flood the house.
Gingerbread with Caramelized Pears
2 cups brown rice flour
1/2 cup arrowroot
2 teaspoons baking powder
1 1/2 teaspoons xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/4 cup coconut oil, melted
3/4 cup unsweetened applesauce
1/2 cup blackstrap molasses
1/2 cup water
1 tablespoons vanilla
Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper.
Whisk together the dry ingredients in a large bowl. Mix the coconut oil through vanilla together in a small bowl.
Add the wet to the dry and stir until combined.
Pour into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
Melt oil in a large skillet. Add sliced pears and cook until begin to brown. Flip and cook until both sides are lightly browned.
Add molasses or honey, cinnamon and ginger to the pan and cook until slightly thickened.
Remove from heat and spoon over the gingerbread.
*Optional: serve with a scoop of unsweetened non-dairy yogurt