Gluten-Free Dark Magic Gingerbread
Gingerbread with vanilla ice cream and butterscotch is Blake’s favorite childhood dessert. Her Nana, Lucy Blodgett and her mother Dolly, used to make it for special occasions! Blake's version for the restaurant is a very dense and moist cake that uses pears from the HBG farm and historic orchards in Boulder. This mix includes dried pears that were grown by our farmers.
The full recipe is included in our first cookbook along with the butterscotch sauce that is an excellent adornment. Savor it on page 116 of With A Measure of Grace.
Makes an 8" x 8" baking pan of gingerbread
Ingredients: Gluten-free flour, sugar, organic dried pear, crystallized ginger, ginger powder, baking soda, cinnamon, salt, clove, and Chimayo chile powder.
We used to use a gluten-free flour blend that had milk powder, but we have switched to Bob’s 1 for 1 Gluten Free flour mix.
You will need: butter, 1 egg, dark molasses, and boiling water.
Instructions are included, but are also below in the event you misplace them!
Gingerbread with vanilla ice cream and butterscotch is Blake’s favorite childhood dessert. Her Nana, Lucy Blodgett and her mother Dolly, used to make it for special occasions! Blake's version for the restaurant is a very dense and moist cake that uses pears from the HBG farm and historic orchards in Boulder. This mix includes dried pears that were grown by our farmers.
The full recipe is included in our first cookbook along with the butterscotch sauce that is an excellent adornment. Savor it on page 116 of With A Measure of Grace.
Makes an 8" x 8" baking pan of gingerbread
Ingredients: Gluten-free flour, sugar, organic dried pear, crystallized ginger, ginger powder, baking soda, cinnamon, salt, clove, and Chimayo chile powder.
We used to use a gluten-free flour blend that had milk powder, but we have switched to Bob’s 1 for 1 Gluten Free flour mix.
You will need: butter, 1 egg, dark molasses, and boiling water.
Instructions are included, but are also below in the event you misplace them!
Gingerbread with vanilla ice cream and butterscotch is Blake’s favorite childhood dessert. Her Nana, Lucy Blodgett and her mother Dolly, used to make it for special occasions! Blake's version for the restaurant is a very dense and moist cake that uses pears from the HBG farm and historic orchards in Boulder. This mix includes dried pears that were grown by our farmers.
The full recipe is included in our first cookbook along with the butterscotch sauce that is an excellent adornment. Savor it on page 116 of With A Measure of Grace.
Makes an 8" x 8" baking pan of gingerbread
Ingredients: Gluten-free flour, sugar, organic dried pear, crystallized ginger, ginger powder, baking soda, cinnamon, salt, clove, and Chimayo chile powder.
We used to use a gluten-free flour blend that had milk powder, but we have switched to Bob’s 1 for 1 Gluten Free flour mix.
You will need: butter, 1 egg, dark molasses, and boiling water.
Instructions are included, but are also below in the event you misplace them!
GF Dark Magic Gingerbread Mix Instructions:
Preheat oven to 350°F and butter an 8" x 8" baking pan.
Gather 6 tablespoons of butter, 1 egg, 3/4 cups of dark molasses and boil 2/3 cup of water.
The baker will cream the butter, scrape the bowl, add the egg, and then scrape the bowl. Then add the molasses and scrape the bowl. At this point, you are looking for an evenly-colored brown slurry.
Then add HALF the dry ingredients and stir. Add the hot water, stir gently and then add the rest of the dry ingredients and stir completely by hand. Make sure the bowl has no dry bits at the bottom, and the color is uniformly brown (no white spots).
Pour into greased 8" x 8" baking pan and bake 40 minutes, adding more time if the middle of the cake is still jiggly or wet. Edges of the gingerbread will be firm and pulling away from sides of pan. When fully baked the middle will be firm.
It'll be hard, but let the cake rest and cool before cutting. Top with a scoop of vanilla ice cream and then drizzle with warm homemade butterscotch sauce!
*Note we are at almost 7000' and test all of our recipes. They should work for you; however, if you’re baking at a lower elevation, especially sea level, you may want to ever-so-slightly increase the oven temperature.
