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Allergy Friendly + Gluten Free + Vegan - Gingerbread House Recipe

Gingerbread is a holiday classic, it can be baked in any shape, but we love crafting a holiday-themed Gingerbread House!

 
Prep Time: 15 minutes, plus 1 hour cooling
Cook Time: 10 - 12 minutes
Assembly: 20 - 25 minutes
Total Time: 1 hour
Yield: 40 small sandwiches

Ingredients

For the Gingerbread House:
3/4 cups coconut oil, soft, but not melted
1/2 cup brown sugar
1 egg or egg replacer
1/2 cup molasses
1 1/2 teaspoons vanilla extract
zest of 1 orange
3 1/4 cups Hungry Harry's All Purpose Flour Blend
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon salt
 

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 halfway through the baking process.

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