Well, not really. This is better. This is breakfast food.
I really adore gingerbread. It’s got all those delicious fall spices all wrapped up in a moist cake home. I can’t remember the last time I made some, much less ate a piece. Ladies and gentlemen, thanks to the numerous chiropractor visits in my recent past, I have a treat for me…and you, if you so desire.
I know where this recipe came from, believe it or not. I had arrived for my stim treatment Friday morning without a magazine or book to help pass the 15 minutes I would be hooked up to the machine, so I rooted through the available mags and came up with a recent edition of Midwest Living.
Do you have any idea how difficult it is to mark a page when you only have your useless left hand available and no pieces of paper or anything else handy to keep the page and it’s not your magazine so you don’t want to bend the corner and your right hand is encased in an ice pack underneath which are four electrodes with lines running to a machine that when it detects movement of any sort in the area where the aforementioned electrodes are connected the machine will go after the movement because it thinks a muscle spasm is occurring which really f’ing HURTS?
How’s THAT for a run-on sentence? It tired me out reading it through for typos, so I bet you’re exhausted trying to make sense of that.
After the electrocution was over and I wiped the sweat from my brow from the “spasm” the machine beat the hell out of, I managed to remember the page number of the recipe I wanted and my chiropractor was kind enough to make a copy of it for me. I finally made a batch because I was feeling sorry for myself (see this post) and needed a fattening pick-me-up.
Adapted from the recipe in the December 2008 Midwest Living
1 cup brown rice flour
1/2 cup tapioca starch
1/4 cup teff flour
1/4 cup cornstarch
2 tsp xanthan gum
1/3 cup packed brown sugar
3/4 cup ground sugar
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 cup cold butter
1/2 cup dried cranberries
1 1/4 cups heavy cream
1/4 cup molasses
Turbinado sugar for sprinkling
In a stand mixer bowl, combine the flours, brown sugar, baking powder and spices. With the paddle attachment, mix on low until the mixture is crumbly.
In a separate bowl, whisk together the egg, cream and molasses. Pour this into the mixer bowl; add the cranberries and turn the mixer on again (remember to scrape the bowl) until all is well-combined.
Split the dough into two portions. Place each portion on a piece of plastic wrap that’s been sprayed with cooking spray. Pat each piece into a circle about an inch thick. Wrap up the dough in the plastic wrap and place in the fridge for an hour.
Preheat the oven to 375 degrees. Remove the dough from the fridge, unwrap it, and cut each circle into 4 sections. Place on a baking sheet lined with parchment paper, sprinkle each with turbinado sugar, and bake for 12 to 15 minutes (until a toothpick comes out clean).