Gingeries

I know this name is a bit odd, but I think, if you try these out, you will find it to be quite appropriate. I recently stumbled across this recipe for gingerbread bars on epicurious and was inspired to make something similar. I love ginger, but it often seems like more of a winter flavor. The recipe changed all that for me. The color is lighter than traditional ginger flavored breads and treats and it has the perfect texture of a brownie. It rises worrisomely high in the oven but quickly falls and the cracks all across the top just like a brownie. 

If you wanted, this would do quite nicely with a simple vanilla frosting topped with some candied ginger bits. But I like it the way it is–an intensely ginger scented blondie, or a gingerie. 

Makes 9 large bars. 

GINGERIE INGREDIENTS:

2 cups - 2 tbs. wheat free flour

1 1/2 tsp xantham gum

2 1/2 tsp ginger

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 cup vegan margarine

1/4 prune puree

6 tbs white sugar

3/4 cup brown sugar

1/4 cup molasses

2 tbs ground fresh ginger

2 egg replacement

GINGERIE DIRECTIONS:

In a mixer, mix together the margarine, both sugars, prune puree, molasses, and fresh ginger. While this is blending, whisk together the flour, soda, xantham gum, and all the spices. Sift this mixture into the molasses mixture and mix together completely. Make your egg replacement and stir it in. Pour the batter into a 9x9 baking dish lined with tinfoil. If you like, sprinkle the top with 2 tbs sugar stirred together with 1 tbs rice flour. Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean from the centre. Allow to cool completely in the tin and then cut into squares. 

Store in an airtight container for up to a week. 

Wheat and Dairy Free Vegan Gingerbread Muffins

This recipe may seem a tad unseasonable, but for those of us opening up summer cottages in the next month or so, this recipe is surprisingly apt. Our cottage is not winterized and we usually finish the summer season at Canadian Thanksgiving the year before. The food that we leave up there is generally appropriate for this ad-hoc holiday which is celebrated quite early up here. Mostly what we have includes pureed pumpkin, maple syrup, and other pumpkin pie ingredients that got left behind. These little muffins are perfect to make on the first morning up North. It is still cold enough that you want something filling, but simple and fast enough to make at the cottage. The recipe is also very forgiving, which is important because I often find that the baking soda and powder is well past its date and the spices in our spice drawer are purchased  from companies I cannot even find anymore. 

Makes 20 Muffins.

MUFFIN INGREDIENTS:

1 3/4 cups flour alternative (I've used everything from ground up oats to garbanzo bean, but I have to say Bob's Red Mill All Purpose is the best)

2 tsp baking powder

1 tsp baking soda

1 tsp xantham gum (optional)

pinch salt

2/3 cup brown sugar

2 tbs ground ginger

2 tsps cinnamon

1 tsp nutmeg

1/2 cup canola oil

1/2 cup molasses

2/3 cup soy milk

1 1/4 cup pumpkin puree (plain and unsweetened, about one can)

3/4 cup room temperature water

MUFFIN DIRECTIONS:

In a bowl, whisk the flour, spices, baking powder, soda, brown sugar, salt, and xantham gum (if using). In a large cup with a spout, stir together the milk, oil, and molasses. In another bowl, combine the pumpkin and water. Add the dry ingredients alternating with the pumpkin and water until combined. Spoon the batter into greased muffin tins and sprinkle with additional cinnamon if desired. Bake at 350 degrees for twenty minutes or until a cake tester comes out clean. These little darlings are moist and not too sweet. If you are ambitious, a maple icing tastes amazing, but I enjoy them quietly with another left-for-the-winter staple: jam.