Gingerbread Men (Gluten-Free/Dairy-Free/Vegan)

We have a fun tradition of decorating gingerbread men at Christmas time. My mom started the tradition when I was young and since having my own children, I decided to keep the tradition alive as I have fond memories of decorating gingerbread men every year with friends and family.

Last year I made wheat flour gingerbread men and was a little sad that I couldn't eat any (I was newly Gluten-Free). This year, I made Gluten-Free gingerbread men, and let me tell you, they are great!

I used coconut oil for these cookies instead of Crisco (my typical shortening standby). Something about the coconut oil (the fat?) makes the dough amazingly easy to work with and the coconut oil has a very subtle flavor - so it compliments the gingerbread. I was shocked at how easy to handle the dough was. There was no crumbling and if I was running short on an area that needed more dough, I'd just drop some scraps on and roll it in - it blends that easily!

Gluten-Free Gingerbread Men (Vegan)


1/2 cup coconut oil (can sub regular shortening)

1/2 cup sugar

1/2 cup molasses (do NOT use blackstrap, for milder flavor)

2 Tbsp applesauce

2 1/2 cups Better Batter Gluten Free Flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon ginger

1/2 teaspoon ground nutmeg


In a large bowl, cream together the coconut oil and sugar until smooth. Stir in molasses and applesauce. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl; blend into the molasses mixture until smooth.

Preheat the oven to 350 degrees F.

Roll the dough out on wax paper to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Carefully peel up the cookies and place 1 inch apart on cookie sheets lined with parchment paper (you can skip the parchment paper if you don't have any - just decrease your baking time to 10-12 minutes total).

Bake for 12-14 minutes in the preheated oven, until mostly firm (they will firm up as they cool). Slide the parchment paper (with cookies) to a wire cooling rack. Frost or decorate when cool.

*Coconut oil becomes very hard when chilled. If you need to refrigerate the dough, make sure to take it out at least 1 hour before you intend to us it, as it will be very hard and not pliable straight out of the fridge.



1 cup sugar

1/4 teaspoon cream of tartar

1 egg white

1/3 cup boiling water


  1. Mix all ingredients together, adding boiling water last.
  2. Beat on high for 6-10 minutes until frosting forms peaks.

Recipe: Sweet Potato Breakfast Surprise (Gluten-Free/Dairy-Free)

I needed to make a hot dish for my MOPS meeting this week, and since I'm gluten-free, I set out on a quest to find a recipe I wouldn't be embarrassed to claim. I found it over at The Gluten-Free Dish and boy oh boy, thank you Debbie - this one is a keeper!

I made two pies - one was dairy-free (I had vegan soy cheese on hand) and I used some cheddar in the 2nd. I knew my morning would be rushed, so I prepared almost everything the night before.

Here's what I did the night before: I peeled the sweet potatoes and put them in the food processor. Then I made the crusts and cooked them. While the crusts were cooking, I prepared the turkey bacon. While the turkey bacon was cooking, I mixed up the eggs, whites/yolks, cheese, oregano, basil and parsley. Since I was making two pies, I made two egg mixtures. I put 4 whites in one (in addition to the 4 eggs) and since I had 4 extra yokes on hand, I used them in the other mixture (so 4 eggs, plus 4 yokes). I wrapped some plastic wrap over the bowls of eggs and put them in the fridge.

Then I cut up my cooked bacon into bite sized pieces, pulled the crusts out of the oven, spread the bacon on each crust and sprinkled cheese on top. I finished up by wrapping each pie in saran wrap and put them in the fridge for the night.

In the morning I turned on my oven and took a shower (my oven takes so long to preheat!). Then I poured the egg mixtures in each pie (I put the mixture with extra yolks in the dairy-free version) and stuck them in the oven. Thirty minutes later, the pies were done.

The pies were amazing. What a great use of sweet potatoes!

I highly recommend this recipe to everyone (GF or not!).

*Update* I had extra sweet potatoes when I first made this, so I put them in a Ziploc and laid it flat in the freezer. This morning I broke off a few chunks of sweet potatoes, defrosted them and then made a pie. I followed the recipe, but added red peppers and used some normal bacon (that my husband picked up from a local diner as I hadn't realized I was out of both turkey bacon and sausage). It was so good, my husband had about 3 servings and told me this is what he wants for Christmas brunch with his side of the family. It's that good. :)

Oh, and my husband told me it should be called Sweet Potato Surprise...because the sweet potato crust is a delicious surprise. So here it is...

Sweet Potato Breakfast Surprise

oil for pan
2 cups grated sweet potatoes (use the food processor - it's fast!)
1/4 tsp. onion powder
2 Tbsp. Earth Balance Buttery Spread, melted
3/4 cup cooked light Turkey Maple Sausage, or uncured turkey bacon (cut into bite size pieces)
4 eggs
4 egg whites (works well with just yolks, too)
a hand full of vegan soy cheese/cheddar (optional)
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried parsley

Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Coat pie pan with oil
Mix grated potatoes and onion powder.
Press potato mixture evenly over the bottom and sides of the pie pan.
Pour melted "butter" evenly over the potatoes.
Bake for 20 minutes. Watch carefully not to burn.

Spread cooked bacon/sausage evenly over the crust.
Sprinkle cheese evenly over the bacon/sausage.
In a separate bowl, beat eggs, egg whites (or yolks), and spices.
Pour egg mixture over the cheese.
Lower the oven temperature to 350 degrees Fahrenheit (176 degrees Celsius). Bake for 30 minutes or until the center is set and a knife inserted comes out clean.

Serves: 6

Recipe credit goes to: The Gluten-Free Dish