# of Servings: 12
Recipe Entered By: katy
Recipe Created By: katy
|1/2 cup garbanzo flour
3/4 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
2 tsp xanthan gum
1/4 tsp salt
1 1/2 tsp baking soda
1 Tbsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp grated nutmeg
6 Tbsp margarine
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 2/3 cup unsweetened applesauce
Caramel Apple Topping:
3 Pink Lady or other variety apples
4 Tbsp margarine (dairy and/or soy-free as needed)
1/2 cup packed light brown sugar
1/2 tsp vanilla
1 tsp cinnamon (for topping)
1/4 tsp nutmeg
|Mix the dry ingredients (garbanzo flour through nutmeg) together in a large bowl.
In a small sauce pan, over medium heat, melt the margarine, stir in sugar and dissolve. Add the molasses and applesauce to the margarine and sugar and heat gently while stirring to thoroughly combine.
Make a well in the flour mixture, and pour in warm wet ingredients. Stir until all ingredients are thoroughly combined.
Pour batter into a greased 9" round cake pan. Bake in the center of the oven at 350 degrees for 35 minutes or until cake springs back to the touch.
To prepare the caramel apple topping, peel and dice the 3 apples. Melt the 4 Tbsp margarine in a medium sauce pan over medium heat. Add the apples and cook for about 5 minutes until the apples begin to soften. Add the brown sugar, cinnamon, and nutmeg. Cook over medium-low to medium heat for approximately 25 minutes until the apples are very soft and the liquid has reduced. Yield 1 1/2 cups.
Serve gingerbread warm or at room temperature with 2-3 Tbsp warm topping.
|Butter can be substituted for the margarine for those not avoiding dairy.
To avoid dairy, select dairy-free margarine.
To avoid soy, select soy-free margarine.
To avoid corn, select corn-free margarine.
1/4 c. maple syrup may be substituted for 1/3 c. applesauce.
Use dairy, egg, soy, corn, wheat and/or gluten free ingredients as needed.
|Kids With Food Allergies (KFA) is a 501(c)3 nonprofit organization that is a division of the Asthma and Allergy Foundation of America. At KFA, we are dedicated to helping all families keep their children safe and healthy. Our supporters give us the funding to provide education and support to families in need. The services and programs we offer, including our recipes, are available thanks to the support of our donors and members. We thank you for supporting KFA. Together, we will continue to reach more families in need of lifesaving information. If KFA has helped you in some way, please make a donation to support our work.
If you have any questions or comments about any of the recipes in Safe Eats™, start a discussion topic
. This will lead you to discuss the recipe with our Food & Cooking Support Team and other fellow members on our Food & Cooking Support Forums
. They can help you alter a recipe to make it allergy-free for your child's needs. Registration is free!
Some notes of caution:
- These recipes have been donated by our members and have not
been tested in a test kitchen, therefore we can't guarantee the results.
- Safety of ingredients is important. As we all know the same
product manufactured in different plants at different parts of the country
may not contain the same ingredients.
- For the "free of" categorization, you should not
make any assumptions as to the safety of an ingredient that is included in
any of these recipes. It will be up to you to do your own
research to make sure that each ingredient in these recipes is indeed safe
for your child's unique allergy issues.
- Use of the database indicates the user's agreement
with our terms of service.
Copyright Policy: Copyright © 2005-2014, Kids With Food Allergies. All rights reserved.
Recipes are shared for your personal use only.
You are welcome to enjoy these recipes and share links to our recipes, but please don't reprint,
electronically reproduce, repost or redistribute recipes elsewhere without obtaining
For more information, see our terms of