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Friday, December 30, 2011
Thursday, December 1, 2011
Gingerbread base recipe
This base for Gingerbread cookies, which I have made better over the year can be used for gingerbread houses, cookies, pie crust, as part of a trifle, as the cracker for smores and for whoopie pies.
It is of course, gluten free and free of the top 8 allergens:
1 C buckwheat flour
1 C brown rice flour
1/3 C molasses
1/2 C sugar
1 tsp cinnamon
1/2 tsp ginger
1 egg replacer/I use EnerG egg replacer
1/2 C oil
Combine and drop by spoonful onto greased cookie sheet. Flatten and cook for 15 minutes at 350.
If you are using as a crust, press into a well greased pie pan and cook at 425 for 10-15 minutes, watch closely.
Filling:
An easy filling is with 1 cup of pumpkin, and 3 cups of prepared pudding, I use rice milk as the base for the pudding. Combine and add cinnamon, ginger, and all spice to taste, 1/2-1 tsp. Put in refrigerator for at least 4 hours to set.
It is of course, gluten free and free of the top 8 allergens:
1 C buckwheat flour
1 C brown rice flour
1/3 C molasses
1/2 C sugar
1 tsp cinnamon
1/2 tsp ginger
1 egg replacer/I use EnerG egg replacer
1/2 C oil
Combine and drop by spoonful onto greased cookie sheet. Flatten and cook for 15 minutes at 350.
If you are using as a crust, press into a well greased pie pan and cook at 425 for 10-15 minutes, watch closely.
Filling:
An easy filling is with 1 cup of pumpkin, and 3 cups of prepared pudding, I use rice milk as the base for the pudding. Combine and add cinnamon, ginger, and all spice to taste, 1/2-1 tsp. Put in refrigerator for at least 4 hours to set.
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