Vegan Gluten Free Gingerbread Men
Vegan Gluten Free Gingerbread Men might be just the hor d'oeuvre you are searching for. This recipe serves 25. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 80 calories. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Minimalist Baker. 351 person were glad they tried this recipe. If you have almond butter, cake flour blend, molasses, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 38 minutes. It is perfect for Christmas. With a spoonacular score of 7%, this dish is very bad (but still fixable). Try Gluten-Free Gingerbread Men, Spicy-Warm Gluten Free Gingerbread Men, and Classic Gingerbread Men – Low Carb and Gluten-Free for similar recipes.
Servings: 25
Preparation duration: 30 minutes
Cooking duration: 8 minutes
Ingredients:
1/4 cup almond butter
1/2 tsp baking soda
1/2 cup brown sugar
1/4 cup vegan butter, softened
1 1/4 - 1 3/4 cups gluten free flour blend* (I used a mix of brown rice, white rice, buckwheat, oat, cornmeal and xanthan gum - see notes below)
1/2 tsp cinnamon
1 flax egg (1 Tbsp flax + 2.5 Tbsp water)
3/4 tsp ginger
3 Tbsp molasses
1/4 tsp nutmeg (optional)
1/4 tsp salt
Equipment:
mixing bowl
whisk
plastic wrap
wooden spoon
wax paper
oven
cookie cutter
baking sheet
spatula
frying pan
wire rack
Cooking instruction summary:
In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk.Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups was about the perfect amount, but this will depend on your blend.Cover and chill dough for at least one hour, preferably overnight.Preheat oven to 350 degrees.Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk. Just make sure it's on the thicker side so it doesn't run.Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.
Step by step:
1. In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.
2. Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk.
3. Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups was about the perfect amount, but this will depend on your blend.Cover and chill dough for at least one hour, preferably overnight.Preheat oven to 350 degrees.Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.
4. Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
5. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan.
6. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk. Just make sure it's on the thicker side so it doesn't run.Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.
Nutrition Information:
covered percent of daily need
