Rustic Vegan & Gluten free Gingerbread


For as long as I can remember gingerbread has always been a christmas tradition in my household. With the rising of food intolerances and my friends who are vegan, I set out to find the perfect vegan gingerbread recipe that actually tastes like gingerbread! It even has the boyfriend taste test approval! Better yet, this recipe leaves you with virtually no washing up! As always, these go perfectly with a cuppa and a plate of cherries on Christmas day!  

Rustic Vegan & Gluten free Gingerbread


  • 1 1/2 cup Almond meal

  • 1 cup Buckwheat flour

  • 1 tsp baking powder

  • 3 Tbs water + 1 Tbs chia seeds (aka chia egg)

  • 1/4 cup coconut oil, melted

  • 1/4 cup black molasses

  • 1/3 cup maple syrup

  • 1 tsp cinnamon

  • 2-3 tsp ginger (depending how gingery you like it)

  • 1/2 tsp nutmeg



  1. Preheat oven to 150 degrees celsius and line a baking tray with parchment paper.

  2. Soak the chia seeds in water for 5 minutes until it forms a thick gel (this replaces the egg).

  3. Place all ingredients, including chia egg into a high powered blender and blitz on high until combined. I use a thermomix speed 6 for 10 seconds.

  4. Roll out doughy mixture between 2 sheets of baking paper and freeze for 10 minutes.

  5. Remove from freezer and cut into desired shapes, then place onto baking tray. Cook in oven for 15 - 20 minutes depending on size. A medium size star takes roughly 15 minutes.

*If you don’t have a nutribullet or thermomix or other high powered blender, combine the dry ingredients and wet ingredients separately before mixing together to form a dough.


Becky Jane

Certified Clinical Nutritionist // BHSc Nutritional and Dietetic Medicine