Part of my dedication to local eating is to teach my kids to recognize that eating foods from far away and out of season is a treat. Apples don’t grow here, therefore we don’t eat apples that often. When I was in North Carolina in July I picked up a jar of homemade apple butter at a road side stand along with my usual jars of sorghum molasses, but we also don’t eat that much toast any more and the jar was still sitting there. I was worried that it would get moldy, so I decided to bake with it.
There don’t seem to be any cookbooks or blogs for the kinds of baking I want to do- rich in fats, eggs, whole grains, and fruit but uses no refined sugar. Every sweet quick bread is an experiment so any time I make a really great one it’s like a wonderful surprise. This is a really great cake. It’s tender! It’s moist! It has a great crumb!
Gluten-Free Apple Butter Gingerbread
1/2 c butter
1/2 sorghum molasses
1 c apple butter
1 c oat flour
1 c GF baking mix (I used Namaste)
3/4 c buttermilk (or clabbered milk)
2 scant tsp baking soda
1 heaping tsp ground cinnamon
1 heaping tsp ground ginger
Heat the oven to 350. Butter a 9x5x3 loaf pan. Gently melt the butter, then add the sorghum, egg, and apple butter and mix thoroughly. Mix the baking soda into the buttermilk. Add the baking mix, oat flour, cinnamon, and ginger to the wet mixture, and mix it halfway in. Then add the buttermilk & soda mixture and mix thoroughly. Scrape into the baking pan and put immediately into the oven. Bake for 1 hour, start checking at 55 minutes. Bake only until a toothpick in the center comes out clean. Let cool for 10 minutes in the pan, then turn out and let cool over night before slicing. This stayed moist for three days tightly wrapped in aluminum foil.