Allergy Friendly Gingerbread- Nicole

Egg free, dairy free, peanut free, tree nuts free, soy free, gluten-free, wheat free and sesame seed free.




  • 2 cups gluten-free plain flour
  • 1 flaxseed egg (1 tbsp flaxseed meal and 2 tbsp water)
  • 1/3 cup brown sugar
  • 1/2 tsp bicarbonate soda
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup Nuttelex
  • 3 tbsp unsulphured molasses



  • 1 cup icing sugar
  • 2 1/2 tbsp water



  1. Preheat oven to 165 degrees Celsius (fan-forced) and line 3 baking trays with baking paper.
  2. Combine flaxseed meal and water in a small bowl and set aside for 5 minutes.
  3. Using electric beaters, cream Nuttelex and brown sugar together. Add molasses and flaxseed egg and mix until combined.
  4. In a separate bowl sift together all the dry ingredients. Add the dry ingredients to the wet ingredients and combine.
  5. Refrigerate the dough for one hour.
  6. Remove the dough from the refrigerator and place onto a floured surface and knead lightly. Using a rolling pin, roll out to about 1/2 a centimetre in thickness. Using a cookie cutter of your choice, cut the dough into desired shapes and place on the baking trays.
  7. Bake in the oven for 15 minutes or until slightly firm. Leave to cool on the baking trays before icing.
  8. Make the icing by combining icing sugar and water together until thick. Pour icing mixture into a piping bag and decorate gingerbread as desired.

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