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+ servings

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
4.89 from 9 votes
Prep Time20 minutes
Cook Time12 minutes
Chilling time20 minutes
Total Time52 minutes
Servings 12
Author Vicki Montague, The Freefrom Fairy

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)

Notes

Nutrition data for guidance only.

Nutrition (Approx)

Calories: 127kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 54mg | Potassium: 83mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg