Perfect for the holidays (or should that be Holidaze!)
We’ve used this recipe for Thanksgiving for the last couple years, and we’ve just converted it to gluten free.
¾ cup Tapioca flour
¼ cup Potato starch
2 tablespoons Coconut flour
1.5 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground Ginger
1.5 teaspoons Cinnamon
¼ teaspoon ground cloves
1/8 teaspoon nutmeg
Pinch of black pepper
3 tablespoons chopped crystalized Ginger
½ cup molasses
1 ¼ cups boiling water
4 tablespoons (1/2 stick) butter + 2 tablespoons (reserve)
¼ cup dark brown sugar (plus 1/3 cup dark brown sugar reserved)
1 large egg (room temperature)
Mix all dry ingredients (including crystalized ginger) together and set aside. Stir molasses into ½ cup of boiling water mixture and set aside.
Mix butter and ¼ cup brown sugar until fluffy, then beat in egg until smooth. Add half the reserved flour mixture to the butter mixture and stir until just mixed. Stir in molasses/water mixture. Add remaining flour mixture and stir until all dry ingredients are incorporated.
Pour into greased baking dish (8-9”) and sprinkle remaining brown sugar over top.
Finally, whisk remaining ¾ cup boiling water with reserved 2 tablespoons butter. Pour over batter in pan, but do not stir! Bake for 30-35 minutes at 350 degrees until the top is cracked, set, and slightly spongy feeling when pressed lightly. Cool and serve warm with your choice of topping!