Festive gluten free gingerbread house made with healthier ingredients.
You know how when you were a kid, reading fairy tales, clinging onto every word, picturing what the forest or the scary villain looked like. This gingerbread house gives off the kind of vibe to me. It’s sort of a claymation meets little red riding hood style house. At least it’s what I picture it to be. We can all read the same story and picture something entirely different. I guess that’s why there’s always such an uproar when a book gets adapted into a big Hollywood movie. “That’s not how I pictured their backyard!” “Why is Ben Affleck playing the lead character?!” You get the idea.
Getting back to the gingerbread house, this is entirely gluten free and can be vegan if you use vegan white chocolate. It’s also made using all real food. You can draw a template using the measurements below onto paper and cut it out, or print off your own.
Gingerbread House contents
- GF Gingerbread Cookies for the house, fence and little bear making a snow angel
- Goji berry bricks
- Dark Chocolate roof
- Chocolate Date & Almond Butter Balls for door, windows, walkway and house supports
- Coconut Snow
- Cinnamon Stick logs
- Matcha Frosting trees & shrubs
- Coconut Truffle Snowman
Whether you go for a healthier gingerbread house like this one, or a classic sugary gumdrop house, have fun!
- 1 cup Dates
- ¼ cup Almond Butter
- 1 Tbsp Cocoa Powder
Whisk dry ingredients in a mixing bowl until thoroughly mixed. Add the coconut oil and mix with your hands until clumpy. Add water and mix until combined. It should be perfect for rolling, but if too sticky, add a bit more flour.
Place half your dough on a floured surface or between two pieces of parchment paper and roll to about ¼" in thickness. Using a gingerbread house template, place on top of the rolled dough. Using a pizza wheel or knife, cut around the templates. Place the house pieces on a lined baking sheet. Continue until you have all your parts cut out.
With leftover dough you can cut small rectangles around 2 ½" x ¾" to make a fence (or a little bear like the picture above).
Bake in a heated 375° F oven for 15-20 minutes. If making fence pieces, they only need 10 minutes. Allow to cool completely before assembling.
Melt white chocolate and spread evenly over the front piece. Place goji berries side by side leaving a small space between each one. Use the picture as a guide. Do this with the back and side pieces as well. (Or skip the back, no one will see it :))
Melt dark chocolate and spread evenly over the roof pieces.
After the chocolate has dried, heat ¼ cup of coconut sugar in a small pan on the stove over medium heat. It will start to bubble and turn liquidy. Stir and remove from heat, quickly spreading it with a rubber spatula along the edges of the gingerbread house to be connected. It dries fast and hard, holding it together nicely. Continue doing this with small batches of sugar until the house is standing.Don't worry if the corners are sloppy, they will be covered with the date/almond butter mix.
Blend dates, almond butter and cocoa together in a food processor until it forms a ball and is fully mixed. Use this to cover the corners where the house is attached. You can also flatten a piece for the door, using a toothpick to create grooves. (I also used pieces of chocolate to make hinges and a doorknob) And for the window, make a square, then use a toothpick to poke four holes for the window panes. Remaining date mixture can be used for the path and to adhere the fence posts.
Follow the snowman and matcha links. Pipe the matcha in front of the house and along the walkway for shrubs, then dice goji berries and place on shrubs.
* The snowman's scarf is made with a piece of a beet. I used a vegetable peeler, then cut the size I needed and wrapped it around its neck.