1/2 cup brown rice or maple syrup
1/2 cup molasses
1 1/2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 cup coconut oil
2 1/2-3 cups whole wheat (or other whole grain) flour
1. In a 3 quart saucepan, combine syrup, molasses, salt and spices. Heat to boiling over medium heat, stirring occasionally with wooden spoon. Remove from heat, stir in baking soda.
2. Stir in oil until it is thoroughly combined. Add 3 cups flour. On a floured surface, knead the dough until thoroughly blended, adding additional flour as necessary. Divide dough in 1/2, wrap one piece in plastic wrap and set aside.
3. Preheat oven to 325 degrees F. With floured rolling pin, roll remaining piece of dough slightly less than 1/4" thick. With floured cookie cutters or a knife, cut dough into shapes or according to dimensions for a house. Reserve trimmings and reroll.
4. Place cookies, fairly spaced, on cookie sheets. If you plan to hang cookies as decorations, make a hole in the top at this point. Bake until brown around edges, about 12 minutes.
For spices, you can also use 4 teaspoons gingerbread mix.
Source of recipe: To watch a free video of me making this vegan gingerbread recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/vegan-gingerbread-recipe