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gingerbread house, gingerbread, vegan, gluten free, dairy free, egg free,




2 tbs of finely grated ginger (or dry ginger)

Spices: 1 tsp cinnamon and 1/2 tsp nutmeg (or leave out if using chai protein powder)

130g (1/2c) almond butter

100g (3/4c) coconut sugar

1 chia egg (1 tbs of chia seeds mixed with 3tbs of water)

1tsp vanilla bean paste

180g (1 and 1/2c) of almond meal (OR 45g (1/3c) of almond meal, 3 scoops chai protein powder, 2 scoops of Protein boost, 2 scoops of fibre boost)

1/2 tsp of bicarb soda

1/2 tsp of baking powder


1. Preheat oven to 180 degrees.
2. Blend butter, sugar, chia egg and vanilla with a high powered blender (thermo: 2min/speed 3)
3. Add flour bicarb soda and baking powder and bind (thermo: 40 sec/speed 4)
5. Add the spice mix and mix together manually (thermo: 30 sec/speed 2)
6. Form dough into approx. 12 golf ball sized cookies, spread 5cm apart on a non stick tray/tray lined with baking paper for 10-12 minutes.
7. Cool on a rack before storing in a container. Or better still, eat them warm!*

Due to the ingredients (all goodness!) of the cookies, they may not spread as wide and flat, but they are still chewing and delicious! Double the recipe for bulk cookies 🙂

1. Google ginger bread template and print it out or head to the home wares shop/online/Thermomix store for one.
2. Follow the recipe above, cook, then allow to cool completely before starting your house
3. Once cool decorate each piece with frosting (recipe below) as you like.
4. Use the frosting and draw a line with it on a cake board the length of the side of the house. Place the side mould 1/2 on the frosting line in the centre of the board.
5. Draw another line for the back of the house, perpendicular to the first side of the house (so it makes one corner of the house). Draw a line on the inside of the moulds (inside of the house), so that the wall will set with the frosting inside and outside it. You may like to put a box/tin in the middle to allow it to set without falling over. Allow to set for 20 minutes.
6. Repeat with the other sides of the house, drawing the line inside first, and holding the last side in place while drawing a line in front and behind.
7. Pipe frosting around the inside edges of the roof. Place both sides of the roof on the top of the walls.
8. Pipe the frosting in small circles up the middle of the roof to hold it, and to make it look like snow falling. Allow to set for 20 minutes.
9. Decorate as you like.

Watch this video from Thermomix to help you create your Gingerbread house: https://www.youtube.com/watch?v=0OMAVnQvAT4



3 scoops of vanilla or chocolate protein
3 tbsps of almond butter
Almond milk
In a bowl/food processor mix protein, almond butter, and a few splashes of almond milk until you have a frosting like texture. Place in a piping or plastic bag (and cut a small hole in the corner), and start decorating away.

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