Joan organized lunch at Brita’s house last week and agreed to let me to bring dessert because it would help ME. A cool drizzly morning dictated the warm fall flavors of Gingerbread Cake. This recipe includes the use of flax seed meal which has notable health benefits. So Delicious Culinary Coconut Milk adds body, flavor, and richness to this moist cake.

One topic of conversation at lunch was the explosion food allergies that dictate the strict eliminate one or more foods (wheat, dairy, eggs, nuts….). Timely because Nate recently sent an article about “the real reason wheat is toxic”. Read it, weep, then take action.

To better your mood check out Brita’s paintings. A show of her work recently opened at Elizabeth Moss Gallery, Falmouth, ME.

Mini Gingerbread Cakes – Makes 12 individual cakes

INGREDIENTS:

1/2 cup extra virgin organic olive oil

3/4 cup organic molasses

1/2 cup honey

1/2 cup (4 oz.) granulated sugar

2 large organic eggs, room temperature

3/4 cup “culinary” coconut milk

2 cups (12 oz.) GF flour mix (yours, ours, or Trader Joe’s)

1/2 cup flax seen meal (you can grind your own in a coffee mill)

1 teaspoon baking soda

1/2 teaspoon xantham gum

1/2 teaspoon sea salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

1/8 teaspoon ground cloves

Grated zest of one whole lemon, divided into two equal portions (half for the icing)

3/4 cup minced candied organic ginger

ICING INGREDIENTS

1 cups confectioner’s sugar

1 Tablespoon packed organic lemon zest (about half the amount harvested from the lemon above)

1/8  cup lemon juice

DIRECTIONS:

1. Preheat oven to 325 F and wipe or spray one or two jumbo muffin pans (2 x 6 or one 12) with olive oil.
2. Combine the honey, molasses, and oil in a medium sized saucepan, bring to a boil; set aside to cool a bit.
3. Combine the eggs and sugar in a standing mixer. Using a paddle attachment, mix until frothy, about a minute.
4. Combine the flour mix, spices, xantham gum, baking soda, and salt in a medium sized bowl; whisk to blend.
5. Add the buttermilk and flour mixture to the egg and sugar mixture alternately in 3-4 batches, finishing with a portion of the dry mix.  Beat for 30 seconds on medium speed to blend, scraping down as needed.
6. Fold in the minced ginger.
7. Divide the batter into the prepared muffin pan(s).
8. Bake the cake for 30-35 minutes, or until a little more than slightly firm on top.
9. To make the icing: Measure the confectioners sugar in to a small mixing bowl. Add the lemon zest and juice, mixing until well blended.
10. Let the cakes cools 30 minutes before removing from the baking pan. Drizzle with the icing and serve with homemade whipped cream.
    

    Icing the cakes

    

    Plated to take to lunch

    

    “Dog Watch” by Brita Holmquist