This gluten free vegan gingerbread recipe is so easy to make, holds together well and is perfect for making a gingerbread house and/or gingerbread men. I’ve used banana to sweeten and bind the mixture, and with just 25g of added sugar it’s a lot healthier than you average gingerbread recipe. This makes it the perfect afternoon snack for the kids as well as at Christmas.
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The story behind this recipe
I like to indulge in food, but with my current IBS predicament, indulging is something that I shouldn’t be doing…
However, if I develop recipes that fulfil the requirements of the low FODMAP diet for IBS and have reduced sugar in them then I figure that a little bit of indulgence for Christmas should be allowed!
Having said that, if you are on the low FODMAP diet you should eat in moderation and I would recommend only a small piece of this recipe.
You might also want to swap the molasses for maple syrup, and the flax seeds for milled chia seeds, both of which have been tested as ‘safe’ ingredients by Monash University.
Enter the low sugar, healthier, vegan gingerbread recipe.
I’ve used this to make numerous gingerbread men, women, children, trees, angels and a house.
Making a gluten free gingerbread house
I bought a gingerbread house cookie cutter set a few years ago which makes house building very simple. It’s like this one.
Once the gingerbread pieces were all baked and cooled, I used caramel syrup to ‘glue’ the house together. It stuck within seconds with no need to stand a hold it for hours.
You can get the recipe for caramel syrup that I used here, but reduce the quantities by about 1/4 unless you have a gingerbread house the size of a real one.
The pictures here are of the first house we’ve have ever made and it was easier than I thought it would be.
The kids had a wonderful time decorating it. They used traditional royal icing (not vegan) to draw the windows on and to stick on the sweets. If you need a vegan royal icing recipe then you’ll find one here. I haven’t tried it but it uses aquafaba (chickpea water) in place of the egg.
What gluten free flour do you use for the gingerbread?
The recipe works amazingly with my multipurpose, wholegrain gluten free flour blend. It binds without the need for gums, rolls, cuts and bakes beautifully.
In addition to that my flour blend is made from 70% wholegrain flours, meaning that your bakes will be far more nutritious than when made with other flours on the market.
If you aren’t clear why the gluten free flour blend you use is so important to your baking then read this article: What On Earth Is a Gluten Free Flour Blend.
In it I explain some of the common reasons for gluten free baking failing or being difficult. Once you’ve read it you won’t waste any more valuable ingredients.
Adaptions to the basic recipe
If you don’t have allergies or intolerances you might like to adapt the recipe to suit your needs.
For example, f you don’t have flax seeds but do have eggs then use an egg instead of the flax egg (1 tbsp ground flax seeds plus 3 tbsp water). I prefer the recipe with the flax egg but it does work with an egg.
If you can eat dairy then replace the coconut oil with butter.
If you can eat gluten, replace the flour with normal wheat flour.
There you have it, the perfect healthier gingerbread recipe! Having said that, just because it is healthier doesn’t mean you can go and eat it all in one go (mmm…note to self!).
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Gluten Free Vegan Gingerbread
This simple gingerbread recipe is vegan as well as gluten-free, dairy-free, egg-free, nut-free, soya-free, low sugar and low FODMAP
- 170 g Free From Fairy plain gluten-free flour
- 50 g gluten free oat flour or more gluten-free plain flour
- 2 tsp ground ginger
- 1 tsp ground mixed spice pumpkin pie spice
- 1/2 tsp bicarbonate of soda
- 25 g brown sugar or coconut sugar if you prefer, but not for those on low FODMAP diet
- 50 g coconut oil
- 50 g banana
- 1 tbsp molasses or maple syrup if low FODMAP
- 1 tbsp ground flax seeds or chia seeds if low FODMAP
- Zest half lemon optional
- Mix the ground flax seeds (I do mine in my coffee grinder) with the water and set aside
- Place the dry ingredients into a food processor and blend well
- Add the coconut oil and process until you have a texture like fine breadcrumbs
- Add the molasses, banana, lemon zest, if using, and flax mixture
- Blend again until you have a sticky dough
- Remove from the bowl and wrap in cling film
- Place in the fridge for around 20 minutes before rolling out on a well floured clean surface
- Cut out whatever shapes you like and place on a lightly greased or lined baking tray
- Bake your shapes for 10 - 12 minutes in a pre-heated oven at 180 degrees (160 fan)
Nutrition data for guidance only.