Ingredients

Allergy-Friendly Candy for decorating

Allergy-Friendly Frosting for decorating

Note: If you'd prefer, you can replace the cinnamon, ginger, cloves, and nutmeg with 2 tablespoons plus 1 1/4 teaspoons of allergy-friendly organic gingerbread spice.

How-To

Preheat the oven to 350°F.

Using a hand mixer, stand mixer, or mixing bowl with a wooden spoon - mix the coconut oil with the brown sugar until soft and fluffy, about one minute. Add the egg, molasses, vanilla, and orange zest, then mix until combined. Add the baking soda, salt, spices, and Hungry Harry's All-Purpose Flour Blend. Mix well.

Roll the dough out. Wrap in parchment or wax paper, then refrigerate for at least an hour.

After the dough has chilled, unwrap and lightly dust your counter and rolling pin with Hungry Harry's All-Purpose Flour Blend. Roll the dough to 1/8" thick and cut with your favorite cookie cutters to build the gingerbread house. Line a sheet tray with parchment paper. Bake for 8 - 10 minutes, depending on the size. Turn the tray halfway through the baking process.

Cool completely before icing and assembling. (Check out our quick and easy icing recipe here!)