A dear friend of mine just lost someone she loves.  While I’m not sure how to comfort her, I thought a gingerbread + a succulent may brighten her day.  As I move away from all things pumpkin into other fall flavors I came across this recipe for gingerbread and created a gluten free version.

Ingredients:

• 2 cups gluten free flour
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 cup (8 tablespoons) unsalted butter, melted
• 3/4 cup molasses
• 1/4 cup water
• 1 large egg
• 1 cup buttermilk
• 1/2 cup diced crystallized ginger (optional)

Instructions:

1. Grease and flour a 9″ round or square pan. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
4. Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it’s evenly combined. Stir in the crystallized ginger.
5. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.

Yields about 16 servings

Allergen information:

• This recipe is gluten free.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition information:

Photographs: