Ginger Bars

Mar 1

Written By Anne

Light and nicely sweetened, these bars freeze amazingly well!

Prep time: 20 to 30 min

Cook time: 45 to 50 min

Servings: 16

Course: Snack, dessert, breakfast

In the fridge: 5 to 7 days

in the freezer: 3 to 6 months

Equipment: blender, mixing bowl, large fine mesh strainer

GINGER BARS

Author: Anne Charbonneau

Ingredients

in the blender:

360 g (2 2/3 cups) whole pitted dates (or 360 g, 2 1/4 cups chopped dates)
420 ml (1 3/4 cups) unsweetened plant-based milk
20 g (2 Tbsp) chia seeds
1/4 cup (60 ml, 48 g) coconut oil
3 to 4 tsp ground ginger
1 tsp pure vanilla extract
pinch of salt

remaining ingredient:

120 g (1 cup) sorghum or spelt flour

Instructions

Preheat oven to 370 °F (190 °C).
Oil one 9 x 13” (22 x 33 cm) baking dish, or two 8 x 8” (20 x 20 cm) baking dishes, with a small amount of coconut oil.
In a blender, mix well the first 7 ingredients.
Put aside.
In a mixing bowl, sift the sorghum flour or spelt flour.
Add the contents of the blender and mix well.
Pour and spread the mixture into the baking dish.
Bake for 45 to 50 minutes.
Let cool down in the baking dish.
Cut in 16 servings and refrigerate or freeze. Serve cold or at room temperature.

Notes

Naturally gluten free, sorghum is one of my favorite flours to bake with.

And spelt is a very healthy flour for everyone fine with gluten.

If neither of those are available, your favorite wheat flour or gluten free mix should work.

The batter will be little thick. For blenders that are not necessarily strong, it might be helpful to chop the dates (after measuring them whole and pitted) and add the coconut oil melted.

SWEET TOOTH?

Substitute 120 ml (1/2 cup) of the plant-based milk with maple syrup.

ALLERGIES

chia seeds: replace with whole flax seeds (same amount), or 20 g (3 1/2 c. à soupe) of ground flax seeds
ginger: hum… I would pick another recipe…

OIL FREE: replace the coconut oil with maple syrup or with apple sauce

TIPS

Best quality ingredients = best quality desserts.

I use organic ingredients as much as possible because I personally find that it tastes so much better!

Bake 2 days ahead for optimal flavor (although I never wait 2 days to start eating them…)!

Just a note that I use glass baking dishes. Please, see FAQ for more information.

NUTRITION

Amount per serving (16 servings per recipe)

Nutrition information is an estimate based on the recipe as written.

DID YOU MAKE AND ENJOY THIS RECIPE?

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Thank you, enjoy & bon appetit!

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Anne