The holidays can be an especially difficult time to live gluten free. Breads and cookies and all varieties of sweet indulgences seem to tempt you everywhere you go. If you’re not armed with a variety of festive yet safe recipes, the season can seem like one long exercise in deprivation. But thanks to Hannah Miles, your holidays will be just as sweet as everyone else’s. Her new book, The Gluten-Free Baker: Delicious Baked Treats for the Gluten Intolerant, will entice you with luscious tastes. The only thing Miles has gotten wrong is the title—these delicious treats aren’t just for people with gluten intolerance, they’ll get raves from everyone. This book is sure to stay on your counter and be well used when the holidays are just a memory.
Apple & Orange Gingerbread
Gingerbread was my grandad’s favourite cake and my mum would always bake a batch to take with us when we went to visit. I remember it being dark, sticky, and laden with treacle/molasses and syrup—just how gingerbread should be.
1 stick butter
1⁄2 cup black treacle/molasses
Scant 1⁄4 cup golden/light corn syrup
2 tablespoons dark soft brown sugar
1⁄2 cup milk
3⁄4 cup plus 1 tablespoon gluten-free plain/allpurpose
1 cup ground almonds
1 teaspoon mixed spice/apple pie spice
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda/baking soda
1 teaspoon vanilla extract
Finely grated zest of 2 small oranges
1 large apple, cored and grated
1⁄3 cup flaked/sliced almonds
Icing/confectioners’ sugar, for dusting
A 14 x 10-inch cake tin/pan, greased and base-lined
Makes 16 squares
Preheat the oven to 350˚F.
Put the butter, treacle/molasses, syrup, and sugar in a saucepan and heat gently until the butter has melted and the sugar dissolved. Whisk in the milk, set aside to cool for 10 minutes then beat in the eggs.
Sift the flour into a mixing bowl and stir in the ground almonds, spices, bicarbonate of soda/baking soda, vanilla extract, orange zest, apple, and almonds.
Pour the treacle mixture into the dry ingredients and mix well. Pour the batter into the prepared tin/pan and bake in the preheated oven for 30-40 minutes, until the gingerbread is firm to touch but still soft. Remove from the oven and let cool in the tin/pan. Dust with icing/confectioners’ sugar and cut into squares to serve.
This gingerbread will keep for up to 3 days if stored in an airtight container.
TD&N Nutrient Analysis (per square): Calories: 195; Total Fat: 11g; Saturated Fat: 4g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 42mg; Sodium: 99mg; Carbohydrates: 23g; Fiber: 1g; Protein: 3g