This holiday season, WOW your guests with these absolutely ADORABLE mini gingerbread houses to garnish their mugs! A little time and effort pay off for these gluten and lactose free decorations. We used Torani's Spiced Chai to compliment our little houses. Torani Chai offers the natural goodness and flavor you crave in a chai!!
This recipe will give you PLENTY of gingerbread dough to work with, so feel free to make other delicious baked confections like cookies or cakes! Because this dough does not contain raw eggs, we even added some of the leftover dough to a batch of vanilla cashew ice cream - INCREDIBLE!!!
Enjoy the holidays - best and warmest wishes from your friends at Leaner Creamer!
LEANER CREAMER MINI GINGERBREAD HOUSE MUG TOPPER: 1 flax egg(Combine 1 Tbsp Flax Meal + 2.5 Tbsp Water, stir then let sit for 5 minutes) 1/2 cup brown sugar 1/4 cup almond butter 3 Tbsp molasses 1/4 cup vegan butter, softened 3/4 tsp ginger 1/2 tsp cinnamon 1/4 tsp nutmeg (optional) 1 Tbsp Hazelnut Leaner Creamer 1/4 tsp salt 1/2 tsp baking soda 1 1/4 - 1 3/4 cups gluten free baking / pancake mix
Leaner Creamer Icing: 3 Tbsp Original Leaner Creamer 1 Tbsp Vegan Butter 1 Tbsp Almond Butter 1 Tbsp Water
Combine all Gingerbread ingredients except for the pancake mix and beat in mixer
Slowly add pancake mix to dough while mixing
Cover and chill dough for 2-3 hours
Preheat oven to 350
Roll dough to 1/8 inch - the thinner they are, the crispier they'll be
Using a template, cut dough into the appropriate shapes - make sure to separate and/or label the wall pieces and roof pieces as they look very similar
Bake pieces from 3-5 minutes depending on thinness
Quickly remove from heat and immediately place on a cool surface