Gluten Free • Paleo • Sugar Free • Dairy Free

Gingerbread House

Gingerbread House3
Woo-freakin-hoo!!! I did it!

A gluten, dairy, processed sugar free Gingerbread house that tastes amazing!
And not just amazing because I haven’t had real Gingerbread in so long but truly fantastic!
I ate so much of this yesterday… and again today!

The Gingerbread will not keep as long as a store bought house, not that you’ll be able to stop eating it anyway! Choose whichever healthier decorations you like. I used nuts, glacé cherries, dried apricots that I cut into shapes using cookie cutters, coconut and home made jellies. The choices are endless.

Gingerbread House6

I have used this mould but there are many commercially available. Alternatively I have included links to templates that you can print and cut out (Templates for Gingerbread houses can be found here and here).

My secret with this Gingerbread house is the ‘glue’. Ordinarily Royal Icing would be the cement that joins the walls, but sadly that is not a healthy option. Instead, in a moment of insanity, I decided to use Gingerbread Cookie Dough Frosting. Yep, cookie dough and Gingerbread. Amazing! The frosting needs to be refrigerated to ensure it stays firm and holds the house together. You can also use honey/golden syrup to adhere some of the lighter decorations.

Make this and enjoy!

Gingerbread House7

Gingerbread House
Makes 1 House using mould. Alternatively bake in a tray and cut house shapes
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Gingerbread House
  1. 300 grams Almond Meal
  2. 200 grams Arrowroot flour
  3. Dash Salt
  4. 1/2 teaspoon Bicarb
  5. 1 Tablespoon Ground Ginger
  6. 100 grams Coconut Oil, softened slightly
  7. 125 grams Dates
  8. 65 ml boiling water
  9. 300 grams Golden Syrup
Gingerbread Cookie Dough Frosting
  1. 150 grams Almond Meal
  2. 100 grams Arrowroot
  3. 90 grams Golden Syrup
  4. 65 grams Dates
  5. 33 ml boiling water
  6. 1/2 Tablespoon Ground Ginger
  7. 50 grams Coconut oil
  8. 1 to 2 Tablespoons Whipped Coconut Cream
Gingerbread House
  1. Preheat the oven to 170C/340F
  2. Place the dates in a small bowl and cover with boiling water.
  3. Allow to sit for a minimum of 20 minutes (the longer the better).
  4. Place the dates in the blender and process on high until a paste forms.
  5. Add the golden syrup and blend on high for 3 minutes.
  6. In a separate bowl lightly whisk together the dry ingredients.
  7. Add the dry ingredients to the wet and blend until combined.
  8. Add the coconut oil in small pieces and blend on high until combined (1-2 minutes).
  9. Press the dough into the Ginger bread house mould.
  10. Alternatively bake in a tray and use these templates to cut house pieces.
  11. The dough should be approximately 7-10mm thick (1/3 Inch).
  12. Bake for 20-25 minutes, or until golden brown.
  13. Remove from oven, but do not remove pieces from the mould until cooled.
  14. Construct the house using Gingerbread Cookie Dough Frosting (see recipe below) as the glue. Use the frosting on the base of the pieces (to stick to tray) and edges to join walls.
  15. Decorate with dried fruits, nuts, jellies, Marshmallow; using the frosting to adhere the decorations to the walls.
  16. Alternatively, use golden syrup or honey to help stick the decorations to the walls.
  17. Spread golden syrup/honey over the serving tray and sprinkle desiccated coconut to look like snow.
  18. Sprinkle desiccated coconut over the top of the house for the snow.
  19. Place finished house in the fridge to set the frosting.
  20. If you live in a hot or humid environment you may need to keep the house in the fridge so the frosting doesn't become soft.
Gingerbread Cookie Dough Frosting
  1. Place the dates in a small bowl and cover with boiling water.
  2. Allow to sit for a minimum of 20 minutes (the longer the better).
  3. Place the dates in the blender and process on high until a paste forms.
  4. Add the golden syrup and blend on high for 3 minutes.
  5. In a separate bowl lightly whisk together the dry ingredients.
  6. Add the dry ingredients to the wet and blend until combined.
  7. Add the coconut oil and blend on high until combined (1-2 minutes).
  8. Transfer the mixture to the bowl of a kitchen stand mixer with a whisk attachment.
  9. Add 1 Tablespoon of whipped coconut cream and whisk until fluffy.
  10. If the mixture is too dry add more cream.
  11. Place the frosting in the fridge to firm up, ensuring that it is still spreadable.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

 

 

 

2 Comments to Gingerbread House

  1. It looks a great and creative Hansel and Gretel Christmas House. To make it more authentic use a Traditional German Spice Mix (after all Lebkuchen or Gingerbread in English speaking countries originated in Germany). We have used this spice mix in our original family recipe for 150 years now – it consists of dutch cinnamon, anise seed, coriander, cardamon, cloves, allspice, nutmeg, fennel seed and small amounts of star anise, ground black pepper and mace – preferably freshly ground on the day you use the spices. No ginger! And it is very popular with friends and family. If you do not wish to mix your on use Lebkuchen Neunerlei (nine spice for Gingerbread) – it smells amazing and tastes heavenly in your Christmas baking. To give it an even more authentic taste (and as you are in a cold climate) if you are able to eat Honey use honey or honey and golden syrub half and half. Honey makes it a softer dough.
    I wonder how golden syrub would go in the Royal Icing instead of the sugar. Thank you for posting your marvellous recipes – I may even be able to make a couple of things before Christmas is here. Cheers Peggy In Australia

    • Thanks Peggy.
      It’s hot where I am (I’m in Australia too) but I still make Gingerbread Houses for Christmas… and eat Christmas Pudding for dessert. Isn’t that what an air conditioner is for??!!

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