Gingerbread Bars (Gluten-free, Vegan)

DETOXINISTA (1)
Suzannah Richardson: "I modified this recipe quite a bit, but these tur…" Read More
26Ingredients
60Minutes

Ingredients

US|METRIC
  • 1 cup buckwheat flour
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil (melted)
  • 1 cup zucchini (puree)
  • 2 tablespoons blackstrap molasses
  • 6 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 cup buckwheat flour
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil (melted)
  • 1 cup zucchini (puree)
  • 2 tablespoons blackstrap molasses
  • 6 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
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    Reviews(1)

    I modified this recipe quite a bit, but these turned out so delicious! I replaced the zucchini with carrot, as I had no zucchini in the fridge. Figured carrot would be a good sub - carrot cake is delicious, right? I did have to add a bit of water to the batter to loosen it though, as I guess carrots are not as juicy. I also replaced 4 of the 6tb's of Maple Syrup with my home made date 'syrup' (dates, water & cinnamon) to lower the sugar a bit. This gave it a bit of a sticky date pudding flavour too. And lastly, I had no buckwheat flour, so used 1/3's coconut, green banana and almond meal flours. I found that I had to bake this longer than the recipe as well, but that's probably my changes at fault. Edit: made these again with the zucchini as per the recipe and they turned out awful!! They were soggy (baked them for SO much longer) bitter and just foul. Will stick to carrots!

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