Walnut Ginger Bread (adapted from cooks.com)

For Dough:

¼ cup              brown sugar

¼ cup              white sugar

1 cup               dark molasses

1/2 cup            applesauce

1 cup               Bob’s Red Mill Gluten-Free Biscuit and Baking Mix

1 cup               Bob’s Red Mill Gluten-Free Millet Flour

½ cup              Bob’s Red Mill Gluten-Free Flaxseed Meal

2 tsp.               Xanthan gum

¼ tsp.              salt

1 tsp.                ginger

1 tsp.                cinnamon

1 tsp.                cloves

2 tsp.                baking soda in 1 cup boiling water

2 eggs              well beaten

For Walnut Topping:

½ cup               white sugar

1 cup               water

1 cup               chopped walnuts

2 tbs.               unsalted butter

Preheat the oven to 350 F.

In a stand-up mixer or bowl, cream sugars and applesauce.  Add molasses, then eggs, mix thoroughly.  In a separate bowl, combine all dry ingredients, blend until evenly distributed, and then slowly add to wet mixture.

In small sauce pan, add water, sugar, and butter and cook over medium heat until sugar dissolves.  Turn down heat to low, add walnuts and stir until coated.  Cook until lightly browned, remove from heat.  Allow to cool.

Butter the bottom & sides of a 8 x 4 in. loaf pan, and line the bottom with parchment paper.  Fill pan with dough, and top with cooled candied walnuts.  Bake for 40-50 minutes until center is firm.