What makes gingerbread … gingerbread? Typically, anything baked with the flavors of ginger, cinnamon and molasses. This year, we’re spicing things up with a double-ginger cookie that will help make your holidays complete, plus pancake and hot chocolate recipes that showcase this timeless trio of flavors.
Yield: 20 (3-inch) pancakes
2 cups store-bought or homemade gluten-free pancake mix
1/2 teaspoon baking soda
2 tablespoons coconut sugar
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
2 large eggs, at room temperature
1 cup unsweetened almond milk
1/2 cup brewed coffee, plus 1 tablespoon, at room temperature
2 tablespoons canola oil, plus more for greasing
1 tablespoon unsulphured molasses
Maple syrup, for serving
In a large bowl, whisk together the pancake mix, baking soda, sugar, cocoa powder, ginger and cinnamon.
In a medium bowl, whisk together the eggs, almond milk, coffee, oil and molasses; add to the pancake mix mixture and stir until just combined.
Heat a large nonstick skillet over medium-low heat. Using a paper towel, lightly grease with oil. Pour the batter about 1/4 cup at a time into the pan and cook until the pancakes are golden and set, about 2 minutes on each side. Serve with maple syrup.
Per serving: Calories 230.6; Fat 7.2 g (Saturated 1.2 g); Cholesterol 67.1 mg; Sodium 548.9 mg; Carbohydrate 34.6 g; Fiber 2.5 g; Sugars 9.0 g; Protein 6.5 g
Double Gingerbread Crinkle Cookies
Yield: 12 cookies
1/4 cup unsalted butter or organic non-hydrogenated shortening, at room temperature
1/2 cup maple sugar, plus more for coating
1 large egg white
2 tablespoons unsulphured molasses
1 cup gluten-free multipurpose flour
1 teaspoon freshly grated ginger
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Using a hand-held electric mixer, beat together the butter, sugar, egg white and molasses on high speed. In a medium bowl, whisk together the flour, grated ginger, baking soda, cocoa powder, cinnamon, ground ginger and salt. Add the flour mixture to the butter mixture; fold to combine. Cover and refrigerate the cookie dough for 30 minutes.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place some sugar in a small bowl. Using a 1 1/4-inch ice cream scoop or a teaspoon, drop the dough into the sugar and toss to coat; place about 1 inch apart on the prepared baking sheet. Bake until the tops are crackly and the edges are set, 10 to 12 minutes. Let cool completely on a wire rack.
Per serving: Calories 103.4; Fat 3.9 g (Saturated 2.4 g); Cholesterol 10.4 mg; Sodium 58.1 mg; Carbohydrate 16.5 g; Fiber 0.3 g; Sugars 5.9 g; Protein 1 g
Gingerbread Hot Chocolate
Yield: 2 servings
1/2 cup water
1/2 cup maple sugar, plus 1 tablespoon, divided
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin spice
2 cups unsweetened almond milk
2 tablespoons unsweetened cocoa powder
Coconut whipped cream, for serving (optional)
In a small saucepan, stir together the water, 1/2 cup of the maple sugar, ginger and pumpkin spice; bring to a boil over medium heat. Reduce the heat to low and simmer until syrupy, about 15 minutes.
In a separate saucepan, heat the almond milk over medium-low heat. Stir in the remaining 1 tablespoon maple sugar, cocoa powder and gingerbread syrup. Divide among 2 mugs and top with a dollop of whipped cream.
Per serving: Calories 165; Fat 5 g (Saturated 1.5 g); Cholesterol 0 mg; Sodium 225 mg; Carbohydrate 25.5 g; Fiber 1 g; Sugars 7 g; Protein 6 g