Ah Yuletide. That time of year when we come together over the Festivus Pole, Menorah, Christmas Tree, Yule Log, Kinara or other holiday tradition to celebrate with loved ones. And what tradition better exemplifies the winter holiday seasons of our childhood than a gingerbread house? Too bad we're WLS patients and not supposed to indulge any longer...
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| A bari-friendly gingerbread house? Heck yes! |
Screw that! You can now, just in time for Christmas evening in front of the fire, enjoy building gingerbread architecture once more, and then maybe take a bite or two.
Ingredients:
Almond Flour, fine - 3 cups
Ginger, ground - 1 tsp
Cinnamon, ground - 1 tsp
Cloves, ground - 1/2 tsp
Salt, fine - 1/2 tsp
Baking soda - 1/2 tsp
Blackstrap molasses - 1/3 cup
Stevia - 1 Tbsp (or 2 dried leaves finely ground)
Coconut Oil, melted - 2 Tbsp
Water - 2 Tbsp (or more if needed)
Egg, large - 1
Preparation:
Preheat your oven to 350F and prepare your mise en place.
Combine and mix all your dry ingredients thoroughly - be sure to break up any clumps in the almond flour.
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| A stand mixer makes the next step far simpler |
Once you've thoroughly mixed the dry, add in all of your remaining ingredients with the paddle attachment on your stand mixer. If you don't have a stand mixer, prepare to get buff! Mix until just combined - it's going to be quite stiff. If it won't fully incorporate, add water only 1/2 tsp at a time, you do not want to overdo it.
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| Just right |
It won't seem like it's going to hold together when you've got it just right. Don't worry, when rolling it out you'll be all set.
To roll out the dough most effectively, put down a layer of parchment paper, then a ball of dough, and cover with a second layer of parchment. Using a rolling pin, roll to 1/4-inch thick. You'll be surprised at just how much you've actually made here - easily enough for two houses!
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| 1/3 of the total dough |
Now the fun part, time to cut out the parts for your house. Don't worry, the dough holds together quite well. To make my house, I started by using parchment paper to make a few patterns. Unlike most glutenous gingerbread dough - there's no need to chill this stuff for several hours.
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| My geometry teacher wasn't kidding, it IS useful |
Then placed the patterns on the dough sheet, cut out two sides, two ends, and 2 roof panels. I found it easier to remove the 'scrap' than to try to transfer the pieces, but you can do so if need be.
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| Ready for the oven |
Alternately, you can make trees, presents, men, or just a big sheet of gingerbread. Now pop your dough in the oven for 13 minutes - be careful not to overdo it as slightly burnt gingerbread tastes awful!
Once it's out of the oven, wait for your gingerbread to fully cool before moving, this allows it to develop that rock-hardness that chipped our teeth in childhood - oh the memories.
To glue your house together, you can use lowfat cream cheese or a sugar free royal icing (there are dozens of recipes online, Google is your friend.)
Put your house together and enjoy.
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| The shingles are pumpkin seeds, the walkway liners are raisins - YUM |
Nutrition (per 1/24th recipe, approximately 1/2 of a panel)
Calories: 104
Fat: 8 g
Carbs: 6 g
Protein: 3 g
Sodium: 55 mg
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