The holidays are over but it’s still cold in Texas – and I mean less than 32 degrees cold. I found myself craving the nourishing gingerbread cookies I made for my Daring Baker’s Gingerbread House. (It’s super cute – if you haven’t seen it yet take a peek!) I wanted a warm, tender version that Joe and I could enjoy while cuddling on our couch in front of the fireplace. This version is gluten free, sugar free, and even dairy free.
A Gingerbread Filled House
Several months ago I bookmarked a teff gingerbread recipe from Stephanie at Gluten Free by Nature. I pulled it up, made a few changes, and into the oven it went. When I cook, I usually stay in the kitchen doing something or other the entire time. It was a rare night. After my pan of gingerbread started to bake I cleaned up and sat next to my husband on the couch.
A few minutes later, I noticed a wonderful smell. I looked at Joe and said, “Wow. That must be my gingerbread.” He explained that this happens every time I cook. He relaxes in the family room while I am busy in the kitchen and soon enough the entire house smells delicious. I need to sit on the couch and relax more often.
We waited as long as we could to see if it tasted as good as it smelled – and did it ever. The top of this gingerbread gets slightly crusty, just like brownies do. It’s moist and tender on the inside with a nice, gingery kick. It’s delicious the next day, too.
Topping the Gingerbread
Top this gingerbread with any of my favorites. For my dairy-free readers, there’s options for you too.
- warm, homemade applesauce
- vanilla bean ice cream
- fresh whipped cream sweetened with liquid stevia or agave
- a warm or chilled winter fruit compote
This is linked to Finer Things Friday.