Wednesday, December 25, 2013

Gingerbread Brownies! (Gluten-Free)

We originally set out to make gingerbread cookies, well gingerbread men to be exact. And we fell upon Jody Vassallo's recipe for Gluten-free Gingerbread on We originally thought this was a recipe for cookies but were pleasantly surprised of the result! It ended up being a ridiculously delicious chewy gingerbread brownie type thing! And it's "almost grain free," there is a little bit of flour to bind everything together, but all in all a very healthy gingerbread holiday treat!

There's apparently this new food trend I was reading about called the "crownie???" which is a cookie/brownie that involves almonds and is gluten-free. Well I guess this is just like that!

Everything is in grams, we used a scale but you can easily convert to cups :)

100g butter 
100g brown sugar (we used dark)
150g honey
100g molasses
2 tsp finely grated fresh ginger
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
2 tablespoons water
1 tsp baking soda
100g gluten-free flour
1 tsp baking powder
250g almond meal
3 eggs, lightly beaten

Heat butter on low in a sauce pan until melted, stir in brown sugar, honey, molasses, ginger, and spices. Combine dry ingredients, then combine with melted butter/sugar mixture. Once combined you will have a batter like consistency, pour into a parchment lined baking sheet. Bake at 340F for 25-30 minutes. It should be spongy and dense, leave to cool. Cut out shapes and ice with royal icing if desired.

This is just the best thing! In between a cookie and a cake! It's dense and chewy like a brownie but tastes like a spicy gingerbread, which is why we're calling them Gingerbread Brownies. Yum!!
Thanks Jody for the inspiration!

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