Gluten and Dairy Free Gingerbread
This recipe is one of my favorites to make for the holidays and during the winter. The original recipe that I adapted this from is from the food magazine Saveur. I used to make it with butter and wheat flour before I went gluten and dairy free.
To replace the butter, I like to use rendered beef tallow or lard blended with coconut oil.
3 3⁄4 cups gluten free flour (I use this mix) 1 1/2 tsp. ground cloves 3 1⁄2 tsp. ground cinnamon 3 tsp. ground ginger 1 1⁄4 tsp. baking soda I also put in a 1/4 tsp. salt 11 tbsp. coconut oil, softened (I used 5 tbsp. tallow, 6 tbsp coconut oil for this particular batch) 1 cup coconut sugar 1⁄2 cup maple syrup (if you have some birch syrup, adding a bit of that could be tasty)
1 tbsp. molasses
1⁄2 cup coconut cream
1. In a large bowl, whisk together the flour, cloves, cinnamon, ginger, baking soda and salt, if using; set aside. In another large bowl, beat together the coconut oil, coconut sugar, and maple syrup. Using a mixer set to medium speed until the mixture is pale and fluffy, 1–2 minutes. Add the spice mixture and the coconut cream in 3 alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each half into a flat disk. Wrap each disk in plastic wrap; refrigerate for at least 1 hour.
2. Heat oven to 350°F. Unwrap 1 disk of dough and place on a floured work surface (preferably a cooler one). Using a rolling pin, roll dough to a 1⁄8" thickness. Cut out cookies using the cookie cutters and place cookies 2" apart on parchment paper–lined baking sheets. Repeat with remaining dough. Bake cookies for 8 minutes, flip the racks, and bake for another 8 minutes. Cookies should be golden brown when done. Transfer cookies to a wire rack and let cool. Enjoy!
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