Gluten-Free Maple Gingerbread

The nights are getting cooler here in Vermont, and I am thinking about the kinds of warming, blood-building foods that will strengthen our immune systems in preparation for the colder months.

Molasses is an excellent source of iron, supports blood and heart health, and is packed with minerals. Try to find sorghum molasses, which is derived from a low-glycemic, gluten-free grain: sorghum. A relative of millet, sorghum is native to North Africa. It is a warming and tonic food that helps build fluids in the body and regulates digestion. When boiled, it creates a delicious and rich syrup that takes this recipe to another level.

If you cannot find sorghum, unsulphured cane sugar molasses will do just fine.

This recipe is rich in medicinal spices to balance blood sugar (cinnamon), support digestion and endocrine health (nutmeg, ginger and cinnamon), and ward off the cold and flu (ginger and cloves).

Maple Gingerbread

You will need:

• 1 cup sorghum or millet flour

• 1/2 cup almond flour

• 1 teaspoon baking powder

• a pinch of salt

• 1/8 teaspoon each: cloves and nutmeg

• 1/2 teaspoon each: cinnamon and ginger

• 1 teaspoon vanilla

• 1/4 cup maple syrup

• 1/4 cup molasses

• 1 egg or 2 tablespoons flaxseed meal dissolved into 2 tablespoons hot water (vegan)

• 1/4 cup coconut oil

• 1/2 cup unsweetened applesauce

• 1/4 cup hot water

• 1 teaspoon apple cider vinegar

Preheat oven to 350 degrees.

Grease a baking dish with coconut oil. I use either an 8x8 dish or a loaf pan.

Mix all ingredients together in the order listed. Spread evenly into baking dish and bake for 25 minutes. Check for done-ness by inserting a knife blade into the center of the bread. Bake for 5 more minutes if necessary.

Cool 10 minutes before slicing. Enjoy!