Recipe

Gingerbread

Timi
The scent of gingerbread is the essence of the holiday.

That moment when cinnamon, ginger, and cloves fill the kitchen all at once, and everything slows down a little.

And it feels even better when you can make it all gluten-free and dairy-free, using natural sweeteners—without compromise.

This gingerbread is soft, fragrant, and exactly what a festive pastry should be.

Truly heartwarming bites for winter days.

Category: Dessert
Servings: 20–25 dB
Difficulty: Easy
Prep Time: 10 minutes
Allergens: Gluten-free and Lactose-free

Ingredients

Instructions

Dry ingredients

  • 300 g gluten-free flour blend
  • 1 tsp baking soda
  • 2–3 tsp gingerbread spice mix

Wet ingredients

  • 70 g coconut oil (melted)
  • 80 g coconut sugar
  • 2 tbsp date syrup or rice syrup
  • 1 egg (or 1 tbsp ground flaxseed + 3 tbsp water for a vegan version)
  • 2–3 tbsp almond milk or oat milk (as needed for your dough)

Instructions

  1. Mix the dry ingredients in a bowl.
  2. In another bowl, combine the coconut oil, coconut sugar, date syrup, and egg.
  3. Add the wet mixture to the dry ingredients, then add enough plant-based milk to form a dough that is easy to knead.
  4. Let the dough rest for 20–30 minutes.
  5. Roll it out and cut out shapes.
  6. Bake at 180 °C for 8–10 minutes, until the edges are lightly golden brown.