Vegan Gingerbread House

This plant-based recipe is the new staple for this holiday —which includes 5 EnviroKidz cereals—that the kids will love to make (and eat)!

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Ingredients:

  • 1 cup organic molasses
  • ⅔ cup brown sugar
  • ⅔ cup white sugar
  • ½ tsp baking soda
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1 tsp salt
  • 2 cups softened vegan butter
  • 8 cups all-purpose flour

Vegan Royal Icing

  • 1 can chickpea water
  • ¼ tsp cream of tartar
  • 8 cups icing sugar
  • 1 tsp vanilla extract

Decorations

  • 1 box EnviroKidz Turtle Splash
  • 1 box EnviroKidz Cheetah Chomps
  • 1 box EnviroKidz Lepin’ Leamurs
  • 1 box EnviroKidz Koala Crisp
  • 1 box EnviroKidz Amazon Flakes

Directions:

In a double boiler on medium heat, place the molasses, brown sugar and white sugar and mix until sugars have melted. Then, add the baking soda and mix until foamy and mixture has become a light brown colour. Remove from heat and set aside.

In a stand mixer, fitted with a paddle attachment, place butter and mix until light and fluffy. With the mixer on low speed, add the molasses mixture until fully combined.

In a separate bowl mix the flour along with the salt, ginger, and cinnamon. On low speed, slowly pour the dry ingredients into the mixer by 1 cup intervals and scrape down the bowl after flour is combined. Continue this pattern until all the ingredients are combined and resembles cookie dough.

Divide the dough into 3, shape into discs, wrap in plastic wrap, and place in the fridge for 30 minutes.

Preheat Oven to 350° F.

Take the cookie dough out of the fridge and place on a floured surface. Using a rolling pin, roll out the cookie dough until it is ¼ inch thick. Then proceed to cut out your gingerbread house shapes. You can use any house template that you can find. With the leftover cookie dough, feel free to make trees, gingerbread people, and other festive cookie shapes to add to your gingerbread house display!

Carefully place the cookies onto a parchment lined baking sheet and bake in the oven for 15-20 mins until firm.

Transfer cookies to a wire rack and allow them to cool completely.

While cookies are cooling, prepare your royal icing. In a mixer with a whisk attachment, place chickpea water and mix until frothy. Then add cream of tartar and slowly add you icing sugar while the mixer is on medium speed. Once all the icing sugar is combined add the vanilla and mix until it is glossy and smooth.

Now you can decorate your gingerbread house. Designing the windows, doors, roofs, and chimney using the may EnviroKidz cereal as your decorations. We used Lepin’ Leamurs for the roof, Cheetah Chomp for the chimney and door, Turtle Splash for the window, Amazon Flakes for the trees, and Koala crisp for the pathway.

Once all your cut out gingerbread pieces are decorated, you can now assemble the house. Make sure to assemble on a flat surface that with end up being the display for your gingerbread house. We used a 13 x 20 cake board. Happy creating!