Allergy-Free Gingerbread

I didn't come into adulthood with traditions from childhood.  It has been a welcome revelation that traditions had to start somewhere, and my heart is warmed by ones that my family and I now enjoy.

I am learning that traditions need not be elaborate or costly.  Sweet memories are made by an atmosphere of love, warmth, and something familiar.  My girls and I have come to treasure the simple tradition of making gingerbread this time of year.

During our baking and decorating, we had a conversation about Christmas being Jesus's birthday.  Our culture, I explained, has taken many fun and good things and turned them into the focus of Christmas instead. I clarified that we can take pleasure in baking, however; Christ is the giver of the joy we feel in spending time together adding ingredients, mixing, listening to Christmas tunes in the background, and adorning the baked goods.  He is the Creator of all, and we can delight in His presence and the good things He has bestowed on us. We can do everything to His glory, and be glad in the freedom that Emmanuel came to give us.

This recipe came about when my baby was less than a year old and allergic to egg. I wanted to make a gingerbread that she would be able to eat, and somewhere (probably the Internet) I found this. The timing was perfect, as I discovered I was in early pregnancy with my second daughter, and the ginger and spices soothed my queasiness. To this day, I tell this now seven-year-old that she is made of gingerbread!

My older girl grew out of her allergy, but this time of year wouldn't be the same without this recipe. The spicy fragrance and taste have turned into welcome and comforting pleasures on cold, dreary December days.

Decorating gingerbread is an exciting art project!
Simply buy white icing, divide it, and drop in green and red
food coloring.  Sprinkles are an inexpensive and fun addition.

To make allergy-free gingerbread (not gluten-free), you will need:

1/2 cup butter

1/2 cup white or brown sugar

1/2 cup molasses

3 and 1/2 cups flour

1/4 tsp. salt

1/4 tsp. cloves

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

And, this year, we threw in a shake or two of allspice!

Blend butter and sugar with mixer until fluffy. Combine molasses and 5 tbsp. water in a separate bowl. Stir this into the butter mixture.  In a separate (big) bowl, sift together the remaining ingredients. Take 1/2 cup at a time of this sifted mixture and sift it again into the butter mixture, stirring as you go, until all of this mixture is well blended into dough.  

To cut the dough into cookies, I put an old Christmas tablecloth on the kitchen table, and place cutting boards (one per child) on the table. Shake flour onto the boards, because the dough will be sticky.  Go ahead and preheat your oven to 350. Then, it's time for the kids to take charge! They use the rolling pin (or pound the dough down with their fingers), and decide which of the many cutters they want to use.  Some will be thin, and others may end up thick and cake-like.  It's okay to put the cookies close together on the baking sheet; they will not spread much.  Bake about 8 minutes, cool for a few minutes on the baking sheet, then hand them over to the kids.  I like to have the finished products rest on cooling racks, where the icing has a chance to dry a little.  

My husband is not a fan of frosting, and this recipe produces enough cookies to leave many plain.  They are scrumptious with morning coffee, as a pick-me-up between meals, or to cleanse your palate after supper.  I hope your family will treasure this lovely gingerbread as much as we do.  From our house to yours!