Gluten Free Baking with Duck Eggs–a sampling!

Title: Gluten Free Baking with Duck Eggs–a sampling!
Location: Mississippi Market Co-ops
Description: Khaiti will be serving up samples of a delicious gluten free gingerbread cake made with the amazing duck eggs from our farm. Duck Eggs are simply fabulous for Gluten-free recipes, as they add a heavenly richness and also have extra protein, which helps bind the cake together better. Saturday 12/22 -Come visit the Selby store from 11-2, and West 7th location from 3-6!

Here’s the recipe!

Gluten & Dairy Free

Black Sticky Gingerbread Cake

adapted from www.101 cookbooks.com

by Khaiti French, LTD Farm

What more can you ask for? Moist, delicious, unique…this whole grain cake is easy to make, dairy free, has a crunchy, delicious top and serves a crowd!

3 large Duck Eggs eggs, at room temperature
1/2 cup Almond Breeze
1 cup / 8 oz earth balance
1 cup unsulphured blackstrap molasses
1 cup  flavorful, real honey
1 cup dark brown sugar
3 cups Cooqui Multi-Purpose Gluten Free Flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 Tbl ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves

Combine the butter, water, molasses, honey and brown sugar in a large (10-12 cup size) metal mixing bowl and place bowl over a pot of simmering water, stir the mixture frequently until the butter is just melted, and all of the ingredients are well blended. Remove from the heat and set aside to cool.
Heat the oven to 325F now, with a rack in the center. Line a 13x9x2-inch baking pan with parchment paper, letting it hang over the edges. This will help you remove the cake from the pan later.
In a medium bowl, mix flour, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside.
When the molasses mixture feels just warm to the touch, add the eggs, one at a time, mixing well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter, and don’t be overly concerned if you can’t get every lump out.
Pour the batter into the prepared pan and bake for ~45-60 minutes. Start checking for doneness after about 45 minutes. When the top of the cake springs back when touched you’re good. For me this is usually ~55 minutes, but the baking time will depend on your oven and the shape of your pan.
Allow the cake to cool for 10 minutes, then, using the overhang of parchment (if you’re using a rectangular pan), lift the cake out of the pan and cool completely on a wire rack before cutting. If refrigerated, the texture becomes dense and sticky – in a good way, just let it come up to room temperature before serving.

Serves 12-16.

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