Monday, November 21, 2011

Gingerbread with Orange Cream Cheese

This was a special request for Thanksgiving that sounded something like, "Hey you need to come up with a recipe for gingerbread and orange cream cheese." My friend didn't actually think I was going to make it, and neither did I.  Damn I'm sure glad I did.
One thing about this recipe is that the almond does tend to overpower the ginger... so I had to up the ante about 1/4 tsp.  Make sure you taste the batter before you pour it and see if it still needs more. And try to stop yourself from sitting on the couch with a spoon and the bowl of cream cheese because it will tempt you.
This would be a great cupcake and frosting situation.  ... I'm thinking minis...

10 pitted organic dates
1 organic orange (juiced)
1 tsp vanilla extract
3 pastured eggs
1/2 tsp baking powder (Grain Free)
1/2 tsp arrowroot powder
1 tbs xylitol
1/8 tsp stevia extract
1/4 tsp organic cinnamon
1/8 tsp organic ground clove
1 1/4 tsp organic ground ginger
1 1/2 tbs coconut oil (lard or butter)
1/2 can organic full-fat coconut milk
1/2 cup coconut flour
1 3/4 cups almond flour
pinch of sea salt

Put the dates in a bowl or container with the orange juice and vanilla extract and leave it at room temperature for about an hour. This is to soften them. When it looks like some of the liquid is disappearing, they are ready. Preheat the oven and put your oil (butter or lard) in a loaf pan and stick it in the oven to melt.  Add your spices, the eggs and stevia to the date mix and blend it all together until you have a nice smooth liquid. In a large mixing bowl put all the other dry ingredients together then add the blended date mix, coconut milk and melted oil. Mix with a hand mixer and taste it to check the sweetness and ginger. Pour the mix into the loaf pan (or cupcake molds) and bake in the middle of the oven at around 375 until there is some color on the top. Serve with delicious orange cream cheese.

Orange Cream Cheese
1 package organic cream cheese
4 tbs organic coconut milk
1/4 cup organic orange marmalade (I make my own - see below for substitution*)
pinch of organic ground ginger
1/8 tsp stevia extract

*If you can't get organic marmalade or one without sugar, you can take a whole orange and puree it, put the puree in a sauce pan with a tiny bit of liquid (water or fruit juice) and simmer it with a tbs of xylitol. Taste it for the level of sweetness you want but try to keep it a little tart. Once it seems to have reduced or thickened, let it cool.

Whip the cream cheese and coconut milk together in a bowl and add the other ingredients while you mix. Check the taste as you go, adding more marmalade or sweetener as you desire. It is not supposed to be an overpowering orange flavor... it is more of a hint. Smother on a piece of gingerbread and welcome to heaven.

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