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Monday, December 19, 2011

Milk-free, Egg-free Gingerbread

At this time of year, I love the aroma of gingerbreads baking throughout the house.  It's something which gets me quickly into the holiday spirit.

As I tend to bake everything from scratch, I was thrilled a few years ago to find this simple recipe which I have adapted to our milk-free, egg-free, nut-free needs.  The best part is that it tastes great!

Dairy-free, Egg-Free, Nut-Free Gingerbread - from S.A.F.E.
Holiday Ginger Bread 
1/2 C sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
2 1/2 C flour
1/2 C milk-free margarine (ie, Nucoa or Earth Balance), room temperature

1 egg substitute - *2 alternatives (for this recipe, I prefer the flax substitute)
  • 1/4 of flax (1 T flax + 3 T water; bring to a boil and let simmer 5 min., let cool and use);
  • OR   1 1/2 T oil + 1 1/2 T water + 1 t baking powder (mixed well)
1 C molasses
1 C hot water
Powdered sugar

1.  Preheat over to 350 degrees.  Use shortening/milk-free margarine and flour to prep a rectangular cake pan.
2.  In a large bowl, combine sugar, baking soda, cinnamon, ginger, cloves, salt and flour.  Stir together. 
3.  Form a well in the center of the mixture and add milk-free margarine, egg substitute, molasses and hot water.  Stir until well blended and smooth.
4.  Pour into prepared pan and bake 35 to 40 minutes or until a toothpick comes out clean.
5.  Dust with powdered sugar after bread has partially cooled and Enjoy!
Happy Holidays and Happy Baking!

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