Back over the holidays, I spotted a bottle of molasses at Aldi, and ever since I bought it I've been wanting to make my favorite gingerbread, which is based on an old Cooking Light recipe. I don't often have eggs around, and since both siblings are no longer eating gluten, I wound up veganizing these and making them gluten free (no one will ever know if you don't tell them). A couple of notes--I like these as muffins because they are portioned out and easy to grab. And, really, who doesn't love the extra crust? These are just fine, too, without powdered sugar on top or you could go wild and frost them as you wish. Also, I didn't bother with the cloves and threw in a dash of Vietnamese Cinnamon, but that's just me.
Makes 8 robust muffins
1/4 c. hot water
1 T. (heaping) of flax meal
1/4 cup coconut oil (or you can use whatever oil or shortening you like)
1/3 cup molasses
2/3 cup plant milk (I used vanilla soy)
1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour mix
1 teaspoon Xanthan gum
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon of cloves
1/4 teaspoon of salt
Powdered sugar (optional)
- Preheat oven to 350. Spray or line a muffin tin in preparation for 8 large or 9 moderately sized muffins.
- Combine the hot water (I used my hot water station) and flax meal, then add coconut oil and stir to melt it (alternatively you could melt it in the microwave). Add molasses and plant milk once the coconut oil is melted.
- Combine the dry ingredients and stir into the wet mixture.
- Spoon into prepared muffin tin.
- Bake 20-25 minutes. I timed mine at 23. The tops will spring back and you should get a clean toothpick test.
- Cool on wire rack.