Preparation time: 10 minutes

Baking time: 20 to 25 minutes

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• Gingerbread

Decidedly aromatic, this spicy gingerbread fills your kitchen with delicious smells . . . making it the perfect dessert for a crisp autumn day. It keeps nicely on the countertop, so you can enjoy it for a couple of days after baking. Topped with a dollop of whipped cream and a twist of lemon, it’s divine.

Makes 4 slices (one 3¼x5¾-inch loaf)

• ⅓ cup Carol’s Gluten-Free Flour Blend
• 3 tablespoons packed brown sugar
• ¼ teaspoon xanthan gum
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅛ teaspoon (dash) baking powder
• ⅛ teaspoon (dash) salt
• 1/16 teaspoon (pinch) baking soda
• 1/16 teaspoon (pinch) ground nutmeg
• 2 tablespoons canola oil
• 2 tablespoons molasses
• 1 large egg, at room temperature

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 3¼x5¾-inch nonstick loaf pan (gray, not black).

2. In a medium bowl, whisk together the flour blend, brown sugar, xanthan gum, ginger, cinnamon, cloves, baking powder, salt, baking soda, and nutmeg until well blended. With an electric mixer on low speed, beat in the oil, molasses, and egg until well blended, about 30 seconds. Spread the batter evenly in the pan.

3. Bake until a toothpick inserted into the center of the gingerbread comes out clean, 20 to 25 minutes. Cool the gingerbread in the pan on a wire rack for 20 minutes. Cut into four slices, and serve slightly warm.

Per slice: 190 calories; 2g protein; 8g total fat; 1g fiber; 28g carbohydrates; 47mg cholesterol; 129mg sodium