Tag Archives: ginger

Gingerbread Skeleton Cookies, Gluten-free

Let me start out by saying that I am not a big Halloween fan.  I don’t like horror movies, I don’t like feeling scared, I don’t like corn mazes, and I don’t like candy corn.  

That being said, I do like some of our family traditions for Halloween.  One of my favorite memories is while growing up we would go to my grandparents’ houses to trick or treat.  My Grandma and Grandpa B would ALWAYS dress up.  Even after us kids were older and had stopped dressing up ourselves, they were still dressing up.   I just have to share these pictures. 

You can see why my Papa called Grandma his ‘Little Woman’


A recent tradition is when the family gets together we have for a ‘themed’ dinner.  We have Pumpkin Guts (pumpkin chili…recipe to follow soon), Salad with Juicy Bugs (cranberries), Goblin Eyes (Olives or grapes), Witches Brew (homemade root beer), etc. 

We typically get pumpkin pies for dessert, but there are those in the family that don’t like it, or can’t have it because of eggs, dairy, and gluten. I usually do a cookie, and this year, I decided to make some gingerbread cookies and decorate them in a way befitting of the season.  

Gingerbread Skeletons
Yields 36
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  1. 1/4 cup tapioca starch
  2. 1/2 cup potato starch
  3. 1 cup sorghum flour
  4. 3/4 cup teff flour
  5. 1 teaspoon xanthum gum
  6. 1/2 teaspoon baking soda
  7. 3/4 teaspoon baking powder
  8. 1 teaspoon ground cinnamon
  9. 1-1/2 teaspoons ground ginger
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon ground cloves
  12. 1/4 teaspoon ground nutmeg
  13. 3/4 cup sugar
  14. 1/2 cup vegan margarine (e.g. Earth Balance)
  15. 1/4 cup molasses
  16. 3 tablespoons non-dairy milk
  17. Powdered sugar
  18. Additional sorghum flour
  19. Favorite dairy-free buttercream frosting (I just use a Wilton recipe and substitute non-hydrongenated shortening for the butter)
  1. Preheat oven to 375˚F. In a medium bowl sift together dry ingredients (tapioca starch through nutmeg). Set aside.
  2. In a larger bowl, cream margarine, sugar, and molasses together until combined. Divide into two portions and wrap each portion with plastic wrap, flatten slightly, and refrigerate for about an hour.
  3. Mix together 1/4 cup of sorghum flour and 1/4 cup powdered sugar. Sprinkle a portion of this mixture on a piece of parchment paper. Unwrap one of the dough portions and place on the parchment paper, sprinkle with additional flour, and top with another piece of parchment paper. Roll out to about 1/8" thick, remove top sheet of parchment paper and cut with a gingerbread man cookie cutter. Place 1 inch apart on a cookie sheet and bake for 7-9 minutes, or until set. Let cool on pan for 3-5 minutes before transferring to a cooling rack. Repeat with remaining dough.
  4. Place the frosting in a piping bag (or a ziploc bag) with a #4 tip. Pipe the bones on the gingerbread men (this isn't an anatomy class, have some fun with it!).
  1. Best part about gluten-free dough? It's not a big deal to re-roll the dough. With 'regular' dough if you roll it and re-roll it, the cookies get tough because of the gluten developing. No issue with gluten-free dough!
One Fine Tomato http://onefinetomato.com/

Ginger Cupcakes, GF/DF/EF

It really wasn’t until college that I started venturing into some ethnic cuisines.  One of the first ‘exotic’ recipes I tried was a thai noodle dish, and it was through this recipe that I found what would soon become one of my favorite flavors: ginger.  

I love ginger in Thai dishes, but I also enjoy it in desserts.  Specifically, I wanted to find a ginger cupcake recipe, but the majority of recipes out there, however, were nothing but glorified spice cakes.  I wanted real ginger flavor.   To get that, I utilized freshly grated ginger (two whole tablespoons), as well as ginger ale.  

Gluten-free Ginger Cupcakes
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  1. ½ c brown rice flour
  2. 1 cup sorghum flour
  3. 2/3 cup potato starch
  4. ½ cup tapioca starch
  5. 1-1/4 t xanthum gum
  6. 2-1/2 t baking powder
  7. ½ teaspoon salt
  8. 1-2/3 cup sugar
  9. ½ cup non-hydrogenated vegan margarine
  10. 1 teaspoon vanilla extract
  11. 3 teaspoons powdered egg replacer
  12. ¾ cup So Delicious coconut milk, unsweetened
  13. ¾ cup Ginger Ale
  14. 2 Tablespoons grated fresh ginger (peel ginger and grate on a microplane)
  1. 3/4 cup ginger ale
  2. 1 cup Non-hydrogenated shortening
  3. 1 cup non-hydrogenated vegan margarine
  4. 1 teaspoon vanilla extract
  5. 4 cups powdered sugar
  1. Preheat oven to 350. Place cupcake liners in muffin tin.
  2. In medium bowl, whisk together flours, starches, xanthum gum, baking powder, and salt. Set aside.
  3. Whisk coconut milk, egg replacer, vanilla and grated ginger together. Add ginger ale. Set aside. Cream butter and sugar together in large bowl. Add half of dry ingredients, mix to combine. Add half of milk/ginger mixture, mix to combine. Repeat with remaining dry and wet ingredients.
  4. Fill cupcake tins ¾ full. Bake in preheated oven for 17-20 minutes.
  1. In a small pan, pour ginger ale. Cook over medium heat until reduced to 1/4 cup. In large bowl, beat shortening and margarine together. Slowly add powdered sugar and mix until combined.
One Fine Tomato http://onefinetomato.com/
Something optional would be the candied pecans as seen in the picture.  It’s a simple recipe

Candied Pecans
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Cook Time
10 min
Cook Time
10 min
  1. 1 cup pecans
  2. 1/3 cup sugar
  3. 2 tablespoons water
  4. 1 teaspoon vanilla
  1. Preheat oven to 325. Line a sheet pan with parchment or a silicon mat. In a bowl, mix sugar, vanilla, salt, and water. Stir in pecans. Spread evenly over pan. Cook for 10 minutes. Stir seeds. Cook another 10-15 minutes, until nuts are roasted and sugar is caramelized.
One Fine Tomato http://onefinetomato.com/