A spicy, grain-free gingerbread bar that is vegan and paleo! Frosted with a simple icing, these iced gingerbread bars are the new gingerbread man on campus.
Alright, now that’s we’ve gotten that moment out of the way, let’s get down to business here. Apparently I am late to the gingerbread train this season, seeing as how blogs are already posting gingerbread recipe round-ups [and no one even invited me!]. I’m not too upset about it [I cried about it last night], but I do have two ridiculously delicious gingerbread recipes coming at you guys.
One of those recipes is in fact these Iced Gingerbread Bars in case you hadn’t figured that out.
I have a funny relationship with gingerbread in that, I was actually never fond of the spicy treat until I started making it myself. Growing up I was the kid who ate all of the candy off the gingerbread house, but not the house itself. I like to say that was before I became “cultured” in food, because now that I cook and bake and am pretty much obsessed with all things food I have this crazy obsession with spices.
Chai is one of my favorite teas, cinnamon is my all-time favorite baking addition, and the spices in gingerbread call to me like a siren song.
So yes, be prepared for some gingerbread love here on the blog. It’s coming at you strong.
Before we go any further on this journey with my gingerbread bars let me first address one issue: These bars are not overly sweet. Gingerbread in my opinion is about the spices, not the sugar, which is probably why I never liked gingerbread as a kid. These bars are sweetened with coconut sugar, basically my new favorite sweetener, and there’s only a hint of sweetness in the bar itself.
The real sweetness comes from that gorgeous icing you see on top.
Dense, fudgy, spicy and free of refined sugars or flours, these iced gingerbread bars are a wonderful treat to add to your Christmas baking list!
- 1 3/4 cup almond flour
- 1/3 cup coconut sugar
- 2 tablespoons flaxseed + 6 tablespoons water
- 1/2 cup roasted almond butter
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup almond milk
- 1 teaspon baking powder
- 1 teaspoon ginger
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons coconut butter
- 2 tablespoons almond milk
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees.
- In a bowl, cream together the coconut sugar, coconut oil and almond butter.
- Once creamed, add milk, flax eggs and vanilla extract.
- In another bowl, mix together the almond flour, baking powder and spices.
- Slowly stir the wet ingredients into the dry ingredients until well incorporated.
- Pour batter into a well oiled 8x8 baking dish.
- Bake 30 minutes or until toothpick comes out clean.
- In a food processor, whip up coconut butter, milk, maple syrup, vanilla and cinnamon.
- Once bars are cooled, drizzled icing over top.
Are you a gingerbread fan?