Wednesday, December 14, 2011

Chocolate Gingerbread Houses - Gluten and Dairy Free

  I saw this idea in a magazine to make these quick gingerbread houses and this dense, moist chocolate gingerbread cake holds its shape well to make these bite size morsels.


1/2 cup brown rice flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp finely chopped crystallized ginger
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp salt
1/4 tsp xanthan gum 
1/4 cup unsweetened dutch cocoa
1/4 cup oil
1/2 cup sugar
1/4 cup boiling water
1/2 cup maple syrup or molasses
4 Tbsp flax meal mixed with 1 cup hot water (let sit for 10 minutes)
1/4 cup canned pumpkin
prepared chocolate frosting to serve as glue
powdered sugar for dusting


Prepare your flax egg by mixing the 4 Tbsp of flax meal with 1 cup of hot water.
Set aside for 10 minutes.
Mix all the dry ingredients - teff flour, brown rice flour, baking soda, baking powder, cinnamon, ginger, crystallized ginger, allspice, cloves, xanthan gum, salt and cocoa.
In a stand mixer fitted with a paddle attachment add oil and sugar and mix until resembles wet sand.
Mix in maple syrup or molasses and pumpkin until blended.

Alternating  between wet ingredients (flax egg and boiling water) and dry ingredients, add these to the sugar mixture.  Start with the dry ingredients and end with dry ingredients. 

Pour batter into a 9x11 inch pan.
Bake at 350˚F for 25-30 minutes or until done.  

Let cool completely before cutting. 
Cut into cubes.
Cut one cube on a diagonal.
This will be the roof of your house.

Assemble your house.  
Place one square on the bottom and a triangle on the top.   
To glue these together use a dab of chocolate frosting. 

 Sprinkle with  powdered sugar for a snowy effect.  

If you want a chimney, use a gluten free candy cane.  

Assemble the rest of your houses. 

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