Black Bean Gingerbread Bars

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Black beans, cooked
  • 1 tsp Ginger, ground

• Condiments

  • 1 tbsp Blackstrap molasses

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3/4 cup Coconut sugar
  • 1/2 cup Gluten free oat flour
  • 1 tbsp Granulated sugar, coarse
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1/4 cup Coconut oil

Found on detoxinista.com

Description

Ingredients

• 1½ cups cooked black beans, or 1 (15 oz.) can drained and rinsed
• ½ cup gluten-free oat flour
• ¼ cup melted coconut oil
• ¾ cup coconut sugar
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 tablespoon blackstrap molasses
• 2 teaspoons apple cider vinegar
• 1 tablespoon coarse granulated sugar, for topping (optional)

Directions

• Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In the bowl of a large food processor fitted with an S blade, combine the black beans, flour, oil, sugar, ginger, cinnamon, cloves, salt, baking soda, vanilla, molasses, and vinegar. Process until a smooth batter is formed.
• Pour the batter into the lined baking dish and sprinkle the top with the tablespoon of coarse sugar, if desired. Bake until the top feels firm to a light touch, about 25 to 30 minutes. Cool completely before removing the bars from the pan and slicing.
• These bars will keep well at room temperature for up to 48 hours tightly covered, but for best shelf life keep them in an airtight container in the fridge for up to a week.