\n\nSTUFF YOU NEED\n\nFOR THE HOUSE\n600g (1.3 lbs) almond meal\n2 tbs. ground ginger\n2 tsp. Cinnamon\n2 tsp. Nutmeg\n2 tsp. baking powder (gluten free)\n1/2 cup coconut oil softened\n1/4 cup Naturally Sweet Erythritol\n2 tsp. 100% vanilla extract\n2 eggs\nYour gingerbread house template\n\nFOR THE ROYAL ICING\n2 cups Naturally Sweet Xylitol Icing Sugar\n1 egg white\n1 tsp. 100% vanilla extrac\n\nNOW WHAT\nPreheat oven to 160°C (320°F).\nIn a large bowl mix the almond meal, Naturally Sweet Erythritol, cinnamon, ginger, nutmeg, baking powder.\nAdd the coconut oil, vanilla and egg. Mix again until a dough forms.\nKnead a little to form a ball.\nHalf the dough and place one half between 2 pieces of baking paper and roll out to 3mm thick (make sure 1 square and 1 triangle will fit).\nRepeat with the other half and place into the fridge for 15 minutes.\nOnce refrigerated, place your templates on top of the dough and carefully cut around the templates. Transfer onto a baking tray.\nWith any leftover dough, use cookie cutters to make extra gingerbread as well as a cute little door for your house!\nPlace into the preheated oven and bake for 20 minutes or until golden brown. Allow to cool completely.\n\nFOR THE ICING\nUsing a mix master (or a low speed hand blender) whip the egg white until soft peaks form.\nSlowly sift the Naturally Sweet Xylitol Icing Sugar into the egg white and continue to mix slowly. It will become shiny and thick (and delicious!).\nFinally add the vanilla and mix slowly once more.\n\nPUT IT TOGETHER\nUse cans of food to hold up the front and back of the house.\nSpread icing onto the edges of both sides of the roof.\nCarefully press one roof onto the front/back, hold it there with another can.\nRepeat with the other side.\nFill any gaps with extra icing to make it super strong, including the top of the house where the two sides of the roof meet.\nDon't forget to stick your door on with icing\nPlace this into the fridge so the icing sets really nicely.\nDecorate your house with anything and everything: we think drizzled chocolate and extra sprinkles of icing sugar looks classy and simple!\nNow impress everyone when you bring this out on Christmas Day!
Refined Sugar Free Ginger Bread House
Naturally Sweet Products
Here's another fantastic Christmas recipe from our friends, The Merrymaker Sisters (@themerrymakersisters).\n\n\n\nSTUFF YOU NEED\n\nFOR THE HOUSE\n600g (1.3 lbs) almond meal\n2 tbs. ground ginger\n2 tsp. Cinnamon\n2 tsp. Nutmeg\n2 tsp. baking powder (gluten free)\n1/2 cup coconut oil softened\n1/4 cup Naturally Sweet Erythritol\n2 tsp. 100% vanilla extract\n2 eggs\nYour gingerbread house template\n\nFOR THE ROYAL ICING\n2 cups Naturally Sweet Xylitol Icing Sugar\n1 egg white\n1 tsp. 100% vanilla extrac\n\nNOW WHAT\nPreheat oven to 160°C (320°F).\nIn a large bowl mix the almond meal, Naturally Sweet Erythritol, cinnamon, ginger, nutmeg, baking powder.\nAdd the coconut oil, vanilla and egg. Mix again until a dough forms.\nKnead a little to form a ball.\nHalf the dough and place one half between 2 pieces of baking paper and roll out to 3mm thick (make sure 1 square and 1 triangle will fit).\nRepeat with the other half and place into the fridge for 15 minutes.\nOnce refrigerated, place your templates on top of the dough and carefully cut around the templates. Transfer onto a baking tray.\nWith any leftover dough, use cookie cutters to make extra gingerbread as well as a cute little door for your house!\nPlace into the preheated oven and bake for 20 minutes or until golden brown. Allow to cool completely.\n\nFOR THE ICING\nUsing a mix master (or a low speed hand blender) whip the egg white until soft peaks form.\nSlowly sift the Naturally Sweet Xylitol Icing Sugar into the egg white and continue to mix slowly. It will become shiny and thick (and delicious!).\nFinally add the vanilla and mix slowly once more.\n\nPUT IT TOGETHER\nUse cans of food to hold up the front and back of the house.\nSpread icing onto the edges of both sides of the roof.\nCarefully press one roof onto the front/back, hold it there with another can.\nRepeat with the other side.\nFill any gaps with extra icing to make it super strong, including the top of the house where the two sides of the roof meet.\nDon't forget to stick your door on with icing\nPlace this into the fridge so the icing sets really nicely.\nDecorate your house with anything and everything: we think drizzled chocolate and extra sprinkles of icing sugar looks classy and simple!\nNow impress everyone when you bring this out on Christmas Day!
\n\nSTUFF YOU NEED\n\nFOR THE HOUSE\n600g (1.3 lbs) almond meal\n2 tbs. ground ginger\n2 tsp. Cinnamon\n2 tsp. Nutmeg\n2 tsp. baking powder (gluten free)\n1/2 cup coconut oil softened\n1/4 cup Naturally Sweet Erythritol\n2 tsp. 100% vanilla extract\n2 eggs\nYour gingerbread house template\n\nFOR THE ROYAL ICING\n2 cups Naturally Sweet Xylitol Icing Sugar\n1 egg white\n1 tsp. 100% vanilla extrac\n\nNOW WHAT\nPreheat oven to 160°C (320°F).\nIn a large bowl mix the almond meal, Naturally Sweet Erythritol, cinnamon, ginger, nutmeg, baking powder.\nAdd the coconut oil, vanilla and egg. Mix again until a dough forms.\nKnead a little to form a ball.\nHalf the dough and place one half between 2 pieces of baking paper and roll out to 3mm thick (make sure 1 square and 1 triangle will fit).\nRepeat with the other half and place into the fridge for 15 minutes.\nOnce refrigerated, place your templates on top of the dough and carefully cut around the templates. Transfer onto a baking tray.\nWith any leftover dough, use cookie cutters to make extra gingerbread as well as a cute little door for your house!\nPlace into the preheated oven and bake for 20 minutes or until golden brown. Allow to cool completely.\n\nFOR THE ICING\nUsing a mix master (or a low speed hand blender) whip the egg white until soft peaks form.\nSlowly sift the Naturally Sweet Xylitol Icing Sugar into the egg white and continue to mix slowly. It will become shiny and thick (and delicious!).\nFinally add the vanilla and mix slowly once more.\n\nPUT IT TOGETHER\nUse cans of food to hold up the front and back of the house.\nSpread icing onto the edges of both sides of the roof.\nCarefully press one roof onto the front/back, hold it there with another can.\nRepeat with the other side.\nFill any gaps with extra icing to make it super strong, including the top of the house where the two sides of the roof meet.\nDon't forget to stick your door on with icing\nPlace this into the fridge so the icing sets really nicely.\nDecorate your house with anything and everything: we think drizzled chocolate and extra sprinkles of icing sugar looks classy and simple!\nNow impress everyone when you bring this out on Christmas Day!
