Baking for special diets this holiday? Gluten-Free Vegan Gingerbread Men are the best way to cater to friends and family who have to watch what they eat. Delight them with a batch of these Christmas cookies that taste exactly like the real thing.
Sometimes it’s a choice, and sometimes it isn’t! Either way, it’s always difficult to maneuver at parties when you don’t know what’s on the menu.
For example, I am slightly lactose intolerant. I know how hard it can be to say no to delicious things that will give me a stomachache. (Ice cream is my vice.)
I imagine it’s equally difficult for a vegan to turn down a childhood favorite because it’s made with animal products they choose not to eat.
Furthermore, it can be difficult to know what to make for someone who is gluten-free, dairy-free, vegan or vegetarian, and there is no more safe bet than these Gluten-Free Vegan Gingerbread Men. These cookies are perfect for everyone — even those lucky, lucky people who may eat whatever they like without consequence.
My mom and I loved decorating these festive little guys with the help of Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets by Cara Reed. This book is amazing, filled with new and old favorites tailored to suit unique diets.
In this book, there are all kinds of recipes for modified childhood favorites, like Girl Scout Cookie Samoas and Chocolate Sandwich Cookies. There are recipes for food gifts to make, like loaves of Pumpkin Streusel Bread and Key Lime Cheesecake Bars, and party food like Hot Cocoa Snickerdoodles and Peanut Butter Chocolate Cupcakes.
If there are people in your life that you feel like you can never give baked goods because you simply don’t know how to bake for them, or if your special diet has kept you from enjoying sweet treats, then this is the cookbook for you.
The fact that Gluten-Free Vegan Gingerbread Men exist should tell you that alone!
I’m thrilled to introduce you to this awesome new book and to give you a chance to win it for yourself! See below for details. // susannah
Here’s how to enter the Decadent Gluten-Free Vegan Baking giveaway!
- Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, through up to seven additional entries by following Feast + West on social media. (If you’ve followed in the past, that counts! Just enter the info as prompted.)
- The giveaway is open until Monday, Jan. 5, 2015 at 10 a.m. EST. One winner will be chosen at random within 48 hours. Winner must claim prize within 48 hours of initial contact. The retail value of the prize is $19.99. Prize includes one copy of the cookbook.
- Open to U.S. residents only. Must be 18 years of age as of Dec. 23, 2014.
I was provided with an advance copy of the cookbook and the recipe has been printed with permission of Page St. Publishing Co. This post contains affiliate links and I will receive a small commission if you make a purchase after clicking one of them. All opinions are purely my own. Thank you in advance for supporting Feast + West!
Click below to see the recipe for Vegan Gluten-Free Gingerbread Men!
Nothing screams the holidays like a big batch of these cookies filling your home with the amazing aroma of ginger and molasses. This roll-out dough is not only beautifully textured, but it also tastes great straight from the bowl (or so I have heard) . . .
- 1/2 cup (112 grams) vegan butter
- 2 1/2 cups (413 grams) Cara’s All-Purpose Blend (or other gluten-free baking blend)
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup (50 grams) granulated sugar
- 1/2 cup (176 grams) unsulphured molasses
- 1 tablespoon (7 grams) flaxseed meal plus 3 tablespoons (45 milliliters) warm water
- 1 batch Royal Icing
- In a large bowl, beat the vegan butter with an electric mixer on medium to high speed about 30 seconds or till softened.
- Whisk together the flour blend, baking soda, ginger, cinnamon and cloves. Beat half of this flour mix, sugar, molasses and flaxseed soaked in water into the butter. Beat until thoroughly combined. Stir in the remaining flour.
- Divide the dough in half and create 2 balls. Place in a bowl, cover and chill for about 3 hours or until easy to handle.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll each half of dough between 2 pieces of parchment paper into 1/8–inch/3-mm thickness. Create shapes with cookie cutters. Place 1 inch apart on baking sheet.
- Bake for 7 to 10 minutes until the edges are lightly browned and firm. Cool on the baking sheet for 1 minute before transferring cookies to a wire rack. Decorate with my Royal Icing.
CARA’S TIP: While you are rolling out a portion of the dough, keep the remainder in the fridge. The longer the dough sits out, the stickier it becomes, causing it to be a hassle to work with. The chilling process allows it to be workable.