Well hello there. Did you think I’d disappeared? Maybe just a little.
I’ve been working on creating some fabulous treats for your holidays. Also, I had a bit of a freak injury.
While walking our dogs, Abigail our 45 pounder ran full speed into the side of my knee. I have what they call a moderate tear in my MCL. Of course I was a mile and a half from the car and had to walk back because when I reached into my pocket to call our son, my phone had died. It was one of those days.
I’m in week three now and am seeing a bit of improvement. Three more more weeks with a hideous and cumbersome brace, along with physical therapy twice a week until January.
In January I’ll see the orthopedist and will hopefully be feeling much, much, improved.
It’s been an interesting lesson in patience for me. After being sick the majority of the last 9 years of my life, I was feeling pretty darn good and was finally able to begin to get some real exercise and begin building back muscle strength and endurance. Then…the mishap.
Good lessons in waiting and taking life slowly are being learned.
Thankfully I have a husband who is being very helpful. I can move more now but the first two weeks were rough and being someone who prides herself in having a high pain tolerance…wow, I was in for a surprise.
Now that I’m able to move around a bit more without as much pain, I’m back in the kitchen. Between now and Christmas I’ll be sharing a few creations that you’ll hopefully find as exciting as I do.
Like this grain free, dairy free, gingerbread. I have to admit, I’m pretty proud of this recipe. It took a couple tries to get it to where I considered it, perfect. Perfect texture, perfect moisture content, and perfect flavor. We’ve been eating gingerbread for days and I haven’t heard one complaint.
I hope you enjoy it as much as we have!
xoxo ~ Gluten Free Zen
Grain Free Dairy Free Gingerbread Trifle
For The Cranberry Sauce:
2 Bags of Fresh Cranberries 8 oz each
3/4 Cup of Coconut Sugar
1/4 Cup Water
Simmer the cranberries until cooked down and thickened. Refrigerate until completely chilled.
For The Gingerbread:
1 1/4 Cups of Coconut Flour
3/4 Cup of Sweet Potato Flour
1 1/2 Cups of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
2 teaspoons of Baking Soda
1/8 teaspoon of Sea Salt
2 teaspoons of Ceylon Cinnamon
1 1/2 teaspoons of Ground Ginger
1 teaspoon of Ground Cloves
1/2 Cup of Dairy Free Soy Free Butter
2 Tablespoons of Pure Vanilla Extract
1 Cup of Unsulphured Molasses
1 Cup of 100% Full Fat Coconut Milk (I use ArroyD)
*Preheat oven to 350 degrees (I use convection so cooking time mary vary) Spray two 8×8 square pans with non stick spray and set aside. This can also be made in 1 8 1/1 x 11 pan or two 8-9 inch round pans.
Measure dry ingredients into a large bowl and whisk to combine. Add the butter (cool not cold), and the remaining wet ingredients. Whisk thoroughly until fluffy and combined.
Divide evenly and bake for 30 minutes. Cool completely.
For The Whipped Cream:
I use chilled Arroy D full fat 100% coconut milk. Tip: I keep four boxes (1 cup each) in my fridge at all times. Pour the chilled coconut milk in a heavy duty mixture with the whisk attachment and whisk until thick and fluffy. Then add powdered sugar and vanilla to your liking and continue to whip until thickened. Coconut whipped cream holds up very well in the fridge for 24 hours. The coconut milk will separate to the bottom a bit, but just simply pour it off.
Layer the trifle and refrigerate for 3 hours before serving. I used mini trifle dishes but this gingerbread recipe will easily make a full trifle. The only thing I would do is add one more bag of cranberries and another 1/2 cup of sugar to the cranberry sauce while simmering.