Gingerbread Man

What are the holidays (or even winter, for that matter) without a warm serving of gingerbread?

Not much, in my estimation.

So I created a recipe that is both allergy and taste bud friendly so our winters and holidays won’t be filled with gingerbread-less gloom.

Here is what you’ll need (the sugar forgot to show up for the photo shoot, but he should be on the list):


First, grease a 9×13 pan and set your oven to 350.

Next, cream together 1/2 cup sugar (or 1/3 cup agave) and 1/2 cup Earth Balance.


Next, add 1 chicken or duck egg OR 1 TB ground flaxseed with 3 TB water (or Ener-g egg replacer works nicely as well), 1/2 tsp vanilla and 2/3 cup molasses (do not use dark molasses. That would be bitter.) Blend well.


Now, add 2 1/2 cups GF flour blend, 1 1/2 tsp baking soda, 1 tsp ginger and 1 tsp cinnamon. Blend well.


And then your batter will look like this:


But don’t worry, because now you will add the 1 cup of hot water. And please, for the love of your kitchen ceiling, DO NOT BLEND IN THE WATER WITH THE MIXER! Hand stir it in. Please. Or you’ll be up until two in the morning cleaning your ceilings and everything else within a twenty mile radius. Or, you can simply hold a towel or waxed paper over the bowl while mixing on very, very low speed. If you dare.


When you’re done with that step, you’ll have a batter that looks very unappetizing. Ah, but looks can be deceitful!


Spread batter into your greased pan:


Bake at 350 for 25-30 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool for about 10 to 15 minutes on a wire rack.


Serve on paper plates. Really. I only put this piece on my grandmother’s china for you all.


And top with Rich Whip or coconut milk whipped cream (Refrigerate 1 can coconut milk for an hour. DO NOT SHAKE! Open the top side and scoop out the solid coconut. Add sweetener, if desired, and whip to your favorite consistency.)


And then gloat, because you get to have gingerbread just like everybody else.

Gingerbread: No Dairy, Gluten, Eggs or Other Funky Stuff

  • 1/2 cup sugar or 1/3 cup agave
  • 1/2 cup Earth Balance
  • 1 chicken or duck egg OR 1 TB ground flax seed and 3 TB water, mixed together (Ener-g Egg Replacer works nicely as well)
  • 2/3 cup light or original (not dark!) molasses
  • 1/2 tsp vanilla
  • 2 1/2 cups GF flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup very hot water

Preheat oven to 350. Grease a 9×13 pan.

Cream sugar and Earth Balance. Add egg or replacer, molasses and vanilla. Blend well. Next, add gluten free flour, soda, cinnamon and ginger. Blend. Stir in hot water or cover bowl with towel or waxed paper and blend on the lowest possible setting. 

Spread batter in prepared pan. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.

Cool on a wire rack for ten to fifteen minutes. Cut into squares and serve with dairy free whipped cream.

Happy Indulging!