We’re trying new heart-healthy recipes every month and will share the results with you. All recipes are from Club Red, UVA’s heart health club for women.
A holiday staple for many households, commonly found in the shape of a house or miniature “people.” For me, making gingerbread is more of a craft. I enjoy decorating the people in various outfits or icing the house with candy-covered roofs. But eating it? Well, that’s a different story.
Although adorable and fun to make, I’m not much of a gingerbread fan. I find many recipes are either too spicy, or they’re too hard and crunchy after baking. A little bit of chew and more sweetness than spice is perfect for me.
I was surprised to see applesauce as an ingredient and questioned the consistency of the finished product. I also made a slight change to the recipe and used gluten-free flour instead of regular flour. After the dough’s refrigerated chilling period, I immediately noticed a difference.
Usually, gingerbread dough is denser and easier to manipulate. Even after extending the chilling period to six hours, the gluten-free flour proved to not hold as well. I kept pouring flour onto the rolling pin and cutting board, but the dough kept sticking with no avail. Getting the cookies from the cutter to the baking sheet in one piece posed a bit of a challenge, and I was left with a few limbless gingerbread people! I have had similar experiences with other gluten-free recipes, so this may not be an issue for those using regular flour.
Naturally, I was skeptical about the taste, but they came out perfectly. They had a very sweet, almost buttery taste with a soft consistency. The applesauce was slightly noticeable, but it was a nice enhancement. I was pleasantly surprised with the outcome and of course, I enjoyed the decorating process.
Stars: 4 out of 5