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Vegan Gingerbread (Gluten-free, Dairy-free, Vegan, Low FODMAP, Low Sugar)
This simple gingerbread recipe is vegan as well as gluten-free, dairy-free, egg-free, nut-free, soya-free, low sugar and low FODMAP
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COOK MODE
Prevent your screen from going dark
Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Chilling time
20
minutes
mins
Total Time
52
minutes
mins
Servings
12
Author
Vicki Montague, The Freefrom Fairy
Ingredients
Metric
US Customary units
0.5x
1x
2x
4x
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)
Notes
Nutrition data for guidance only.
Nutrition (Approx)
Calories:
127
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Sodium:
54
mg
|
Potassium:
83
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin C:
1
mg
|
Calcium:
10
mg
|
Iron:
2
mg
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