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.
You can read all about the blend and why I created it here. But if you’re ready to buy it you can do that in my shop.
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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Vegan Gingerbread (Gluten-free, Dairy-free, Vegan, Low FODMAP, Low Sugar)
Ingredients
- 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 - mixed with 3tbsp water
- Zest half lemon - optional
Instructions
- 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)
Julia says
Thanks for this, it looks great – can’t wait to give it a try. Does it last at all or should it be eaten the same day like most GF bakes?
Vicki Montague says
Hi Julia, this one lasts pretty well I’ve found…no need to eat it on the day it’s baked. We’ve had ours for a good few days…especially when we made the house scene.
Julie McPherson says
Wow Vicki, your gingerbread house is stunning. I’m sure your children loved it. Commenting as BritMums Baking Editor.
Vicki Montague says
They did love it and so did I! The recipe is so easy and so delicious! Thanks for stopping by!
Alex says
Hi. This looks great and I’m going to try it for my son who is dairy free. I like the fact that it is low sugar too. What kind of icing did you use to decorate?
Vicki Montague says
Hi Alex, so sorry not to include that in the post. It was a while ago now but I am pretty sure I made royal icing…that is the only hard icing there is. I should imagine any royal icing recipe would be fine.
Mel says
You’re a genius, sweetie! It looks absolutely delicious, and it’s free from everything my little monkey is allergic to! I’ll have to give it a go next year. x
Vicki Montague says
I hope you do! You won’t be disappointed I promise!
Sarah (@tamingtwins) says
Vicki this looks amazing! You’re so amazingly resourceful, such an inspiration. I hope you have a lovely Christmas and thanks so much for linking with FestiveFoodFriday this season. xx PS Was lovely to meet you during 2015!
Vicki Montague says
Thank you so much Sarah! That is really lovely of you…
Kate - glutenfreealchemist says
And you’ve done it again! I am in awe of what you can achieve with such unconventional ingredients. You’ve definitely got it down to a fine art! Fantastic xx
Vicki Montague says
Ah thanks Kate. This one is great!
Charlotte Oates says
Your family’s gingerbread creations are so lovely!
I’m always amazed at how you manage to create all of your recipes when you’re so limited by the ingredients you can include – I’m always after free-from recipes just in case I need to make them and this will definitely be on my go-to list if I need some free-from gingerbread.
Have a lovely Christmas xx
Vicki Montague says
It is a great recipe…you should certainly try it whether you need to or not! You would never know they are reduced sugar!
Raia says
I haven’t tried ginger bread houses since going gluten-free. This doesn’t sound too complicated… haha! Stopping by via Free From Friday. 🙂
Vicki Montague says
It is very simple…let me know if you make it!