SunButter Gingerbread Bars

SunButter Gingerbread Bars made vegan and gluten-free with oat flour, almond flour, and molasses. Serve with a dollop of coconut whip!

Gingerbread has got to be one of the most seasonal desserts for the holiday season. 

It’s sweet, spiced, and very distinct in its flavor and appearance.

My mom used to make it for us growing up.

I loved biting into the fluffy squares sprinkled with powdered sugar. 

This version is special because it’s made vegan and gluten-free with oat flour, almond flour, and molasses.

These SunButter Gingerbread Bars are the perfect bar to slice and share to end 2023. 

I loved sharing it with M, who said that the whole “gingerbread” flavor profile isn’t really a thing in Germany. 

Sprinkle them while shredded coconut like I did or go classic with powdered sugar. 

Serve them with a dollop of coconut whip for a sweet dessert to end the year! 

What You Need to Make SunButter Gingerbread Bars

I always thought that gingerbread has a ton of ingredients.

As it turns out, it just has a few, and most that you might already have on hand.

Here’s what you need:

• ground flaxseed
• coconut sugar
• Organic SunButter
• molasses
• unsweetened almond milk
• ground ginger
• ground cinnamon
• baking powder
• gluten free oat flour
• almond flour 

That’s it!

How to Make SunButter Gingerbread Bars

First, preheat the oven to 350ºF and line an 8×8 baking dish with parchment paper or lightly grease the pan with coconut oil. 

Mix the flax egg in a large mixing bowl and allow it to sit for ~5 minutes to gel. 

Next, add in the coconut sugar, SunButter, molasses, and almond milk.

Whisk everything well to combine or use a hand mixer to lightly cream the SunButter and coconut sugar. 

SunButter in Gingerbread

Using Organic SunButter in this recipe eliminates the need for oil in this vegan gingerbread! 

Sunflower seed butter makes the batter super rich and creamy without any oil or butter. 

And it adds a nice nutty flavor that compliments the flavors of molasses and spice! 

I love that this jar of SunButter is organic, and the label is red and green which is perfectly on theme for the holiday (just saying)!

When is Vegan Gingerbread Done?

Next, add in the dry ingredients.

Mix in the ginger, cinnamon, baking powder, oat flour, and almond flour. 

Use your whisker or a hand mixer again to beat the batter until it’s smooth and creamy. 

You want the batter to be completely smooth and creamy without any lumps and bumps. 

Pour the mixture into the prepared baking dish and bake it for 25-30 minutes.

The gingerbread is done when the edges start to peel from the sides of the dish and a toothpick inserted into the center comes out clean. 

How to Serve SunButter Gingerbread Bars

Make sure to allow the baking pan to cool completely before slicing the gingerbread into bars. 

This gingerbread doesn’t have eggs in it, so it will be a little delicate when sliced. 

For cleaner edges and more perfect squares, try wiping the knife between cuts. 

However, this gingerbread is delicious no matter how you slice it! 

It’s perfect to bake and serve for a holiday dessert to share. 

I love mine served chilled with a collop of coconut whip cream.

Because it’s vegan, gluten-free, with no-added-oil, it’s ideal for all sorts of lifestyles. 

Store leftovers covered in the refrigerator for up to week.

Enjoy!

More Vegan Holiday Desserts

• Vegan Dark Chocolate Swiss Roll

• Sweet Potato Pie Bars

• Pumpkin Pie with Coconola Crust

• Pecan Pie Bars

• Pistachio Dark Chocolate Sugar Cookies

• Butternut Squash Pie with Almond Flour Crust

• Vegan Dark Chocolate Pecan Pie

• Vegan Chocolate Cheesecake

• Cinnamon SunButter Star Cookies (Zimtsterne)

• Vegan “Cookie Corners” (Nussecken)

• Dark Chocolate Peppermint Brownies

I Want to Hear From You

If you make this SunButter Gingerbread Bars recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!