Low FODMAP Sticky Cranberry Gingerbread

Name: Low FODMAP Sticky Cranberry Gingerbread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ½ cups (265 g) fresh or frozen cranberries; 1 cup (198 g) sugar; 1 tablespoon water; ½ cup (113 g; 1 stick) unsalted butter; ⅔ cup (141 g) firmly packed light brown sugar; ½ cup (120 ml) lactose-free whole milk, (at room temperature); ½ cup (120 ml) brown rice syrup; ¼ cup (60 ml) unsulphured molasses, (such as Grandma's brand); 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 1 tablespoon ground ginger; ½ teaspoon baking powder; (use gluten-free if following a gluten-free diet); ½ teaspoon ground cinnamon; ¼ teaspoon ground allspice; ¼ teaspoon baking soda; ¼ teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 large eggs, (at room temperature); 1 tablespoon finely grated fresh ginger

Instructions

Prep:15minCook:50min

Our Low FODMAP Sticky Cranberry Gingerbread is easy to make, gluten-free and combines two of our most favorite holiday flavors: gingerbread and cranberries. Baked in a 9-inch (23 cm) pan and cut into squares, this might be the perfect holiday cake to bring to parties, school functions, the office or church gatherings. Flavors of molasses (low FODMAP amounts), brown rice syrup, brown sugar, cranberries and spices like allspice, cinnamon and ginger combine for a very special treat.

Updated at: Thu, 21 Nov 2024 15:05:26 GMT