Gingerbread House – Dairy-free, Egg-free, Wheat-free, Gluten-free, Nut-free

We love traditions in our family. Traditions can be of all shapes and forms. In relation to food celebration traditions, due to Oliver’s severe food allergies, we have had to be creative and start a few of our own traditions… which we love all the same… traditions are about starting something special together and repeating these special activities or meals again and again and passing them on… But this year we have been able to recreate and tweak a lot of the traditional Christmas food traditions… and the European Gingerbread House is just one of them… The kids have loved making this. We always thought that it may not hold or be strong enough due to the lack of gluten in the flour but where there is a will there is a way… and after many trials and errors 🙂  as Oliver himself put it… Success!! We loved making our first Gingerbread House. We thought that it would be difficult making one that was dairy-free, wheat-free, egg-free, nut-free and gluten-free and that would stay standing  but we tried anyway and never gave up and that’s how we ended up with this masterpiece of work!

Gingerbread House (Dairy-free, Egg-free, Wheat-free, Nut-free)

To know if this makes enough dough for your Gingerbread House cutters we made a house with the dimensions: Walls: 15cm x 10cm, Ends: 15cm triangle peak height x 9 cm, Roof 20cm x 9cm

INGREDIENTS: 370 g wheat-free & gluten-free plain flour, 3 tsp ground ginger, 1 tsp bicarbonate of soda, 100 g Nuttelex, 160 g light brown sugar, 100 g apple puree, 4 tbsp golden syrup

METHOD: Preheat oven to 180°C. Set aside 2 large trays.

Mix the flour, ginger and bicarbonate of soda in a mixing bowl.

Place teaspoons of Nuttelex into the bowl.

Rub the Nuttelex into the flour using your fingers and height and until the mixture resembles fine breadcrumbs.

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Stir the sugar into the mixture. Add the apple puree and golden syrup. Mix everything together using a wooden spoon.

Sprinkle a bench space with extra flour and knead the dough until it is smooth. Don’t over work the dough.

Cut the dough in half. Place baking paper on bench and with a little more flour roll out the dough to 5mm thick.

Using house shaped cutters cut one set of shapes from the dough. Place the baking paper on one of the trays.

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Repeat the process with the second ball of dough.

Freeze for 15 minutes or until firm.

Place in oven and bake one tray at a time for 15 minutes or until firm.

Allow to cool for 15 minutes then transfer to wire cooling racks.

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Decorating the Gingerbread House: 2 cups icing sugar, 50 g apple purée.

Combine the icing sugar and the apple puree.

With an electric mixer whisk until firm (approx. 5 minutes).

Construct the house using the icing to glue the components together.

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You may need to use a glass to hold the pieces in place while the icing dries.

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Now the fun begins!! Use the icing to glue your favourite lollies to the house as decoration and as you would like. Have fun!!

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