What's the best part of decorating a gingerbread house? Is it:
a) Showing off your impeccable architecture skills
b) Putting gum drops on everything
c) Using way too much frosting
d) Eating the whole house after!
For us, the answer is all of the above. We found a yummy recipe from Laura at Petite Allergy Treats that's vegan and gluten-free. Let the games begin!
Ingredients for the Gingerbread Dough
Makes two small gingerbread houses.
- 3¼ cup Bob's Red Mill 1-to-1 Gluten Free Flour
- ⅓ cup + 2 T vegetable shortening
- ¼ cup + 2 T molasses
- ½ cup dairy free milk
- 1 cup sugar
- 1 tsp baking powder
- ¾ tsp ground cinnamon
- ¾ tsp ground cloves
- 1¾ tsp ground ginger
Ingredients for the Icing
- 1- 2lb bag powdered sugar
- ½ cup dairy free milk or water
To make the dough:
- Mix the shortening, molasses, sugar, milk, and spices in bowl until the sugar is dissolved.
- Add baking powder and add all flour while mixing.
- Once the dough is firm, roll out to ⅛ inch thickness parchment paper.
- Cut into shapes and peel away excess dough. Don't worry if the pieces seem too thin-- they'll expand in the oven.
- Bake at 350 degrees for 10-13 minutes. Look for the edges turning golden brown. Allow the pieces to cool before moving or assembling.
To make the icing:
- Pour powdered sugar into a blender or large food processor. Mix until smooth, 1-2 minutes. Scrape down sides and mix an additional 1-2 minutes.
- Pour a portion of the icing in a heavy duty ziplock bag. Seal and cut a small hole on one of the corners to pipe frosting for house assembly.
To get more vegan inspiration, check out Laura's blog.