Description
SunButter Gingerbread Bars made vegan and gluten-free with oat flour, almond flour, and molasses. Serve with a dollop of coconut whip!
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 2/3 cups unrefined coconut sugar
- ¼ cup Organic SunButter
- 1/3 cup molasses
- ⅔ cup unsweetened almond milk
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¾ cup gluten free oat flour
- ¾ cup almond flour
Instructions
- Preheat the oven to 350ºF and line an 8×8 baking dish with parchment paper or lightly grease 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. Use a whisker or a hand mixer on low to combine everything.
- Add in the dry ingredients, ginger, cinnamon, baking powder, oat flour, and almond flour. Use a whisker or a hand mixer to mix the batter until it’s smooth and creamy.
- Pour the mixture into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean and the edges start to peel from the sides of the dish.
- Allow the bars to cool completely, then slice into bars. Serve with optional coconut whip cream.
- Store leftovers covered in the refrigerator for up to one week.
Notes
Recipe adapted from Live Freely Gluten Free
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free