Paleo Gingerbread House

Total Time 0:00 Yields 1 house and ~8 cookies


    Paleo Gumdrops

    • 1 cup fresh fruit and vegetables

    --Pink Gumdrops: strawberries & cranberries

      --Purple Gumdrops: blueberries

        --Yellow Gumdrops: mango

          --Green Gumdrops: green apple and spinach

          • 2 Tbs maple syrup
          • 3/4 cup water
          • 1/4 cup lemon juice {optional, use water if you don't like sour}
          • 5 Tbs gelatin

          Paleo Gingerbread Cookies

          • 3 cups almond flour
          • 1 tsp ground ginger
          • 1 tsp cinnamon
          • 1/2 tsp cloves
          • 1/2 tsp kosher salt
          • 1/2 tsp baking soda
          • 1/2 cup blackstrap molasses, warmed slightly
          • 2 Tbs maple syrup
          • 2 Tbs extra virgin coconut oil, melted
          • 1 egg
          • 1/2 cup arrowroot flour {for rolling out dough}

          Gluten-Free & All-Natural Royal Icing

          • 6 Tbs cage-free egg whites
          • 2 tsp fresh lemon juice
          • 3 cups sifted powdered sugar


            Paleo Gumdrops:

            1. Blend all ingredients together and either pipe into a gumdrop-shaped ice cube tray or pour onto a plastic wrap-lined baking sheet.
            2. If using an ice tray, freeze overnight then break out of mold. Store in an uncovered container in the refrigerator until day of use.
            3. If using a baking sheet, let set in refrigerator overnight then cut circles out and store in an uncovered container in the refrigerator until day of use.
            4. On house construction day, place on counter so that they completely dry which will help them adhere to the frosting.

            Paleo Gingerbread Cookies:

            1. Whisk all dry ingredients together and in a separate bowl, whisk all the wet. Add the wet to the dry and stir until evenly combined. Wrap in plastic wrap or parchment paper and set in refrigerator to cool and harden for either 4 hours or overnight.
            2. On a large piece of parchment paper well dusted with arrowroot flour, start rolling out the dough until it’s ¼” thick. Use gingerbread house stencils to measure and cut pieces. Carefully place on parchment paper-lined baking sheet. Resize with stencils on baking sheet if necessary.
            3. Bake at 350 F for 15 minutes. Let cool completely on baking sheet before moving. When cooled, transfer to a wire baking rack to cool and firm overnight.

            Gluten-Free & All-Natural Royal Icing:

            1. On high speed, whisk the egg whites and lemon juice together until they form a thick foam. On low speed, carefully add spoonfuls of the 3 cups of powdered sugar until all is combined. Turn speed up to high and whisk for 6 minutes.
            2. Transfer to piping bag, color in bowls, or store in an airtight container in the refrigerator for up to three days.


            1. On a platter or plate, pipe frosting with a star-shaped tip to form the outline of one piece of the gingerbread house. Place the piece and hold in place until firm {about 1 minute}. Pipe the bottom of the next piece and siding with original. Place piece and hold. Continue until all four foundation pieces are set. Pipe the roofline with a generous amount of frosting and place roof pieces at the same time. Hold in place until set {about 2 minutes}.
            2. Using a small circular tip, pipe all decorative accents on house. Decorate with gumdrops and Enjoy Life chocolate chips, as you like! Cut the gumdrops in half for a smaller application.
            3. Store on counter and enjoy.


            © 2013 Wellness & Healthy Living - Recipes, Blogs, Podcasts & Books | Fed & Fit. All rights reserved.