Name: Gingerbread Bars (Gluten-free, Vegan)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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 or chia seeds; 3 Tablespoons water

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Gingerbread is one of my seasonal favorites.

Sweet and spicy, these gingerbread bars are made with buckwheat flour, one of my favorite pseudo-grains. Despite its deceptive name, buckwheat isn’t at all related to wheat, and is actually a seed that’s loaded with protein and fiber. It’s the perfect flour alternative for those who want to remain gluten-free and nut-free, without giving up the classic baked goods we all love.

You may also know that I love sneaking an extra dose of vegetables into my baked goods whenever possible, and these spicy gingerbread bars are no exception. They feature an entire cup of zucchini, which goes undetected in taste, but adds moisture and an extra boost of vitamins in each bite.

After all, who couldn’t use an extra dose of nutrition around the holiday season?

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Gingerbread Bars (Vegan, Gluten-free)
makes one 8″ x 8″ pan

Ingredients:

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 or chia seeds
3 Tablespoons water

Directions:

Preheat your oven to 350F and line an 8″ x 8″ baking dish with parchment paper, to prevent sticking. In a small bowl, stir together the tablespoon of ground flax seed with 3 tablespoons of water, and allow to sit for 10 minutes, until gelled together.

In the meantime, whisk together the dry ingredients in a medium mixing bowl, including the buckwheat flour, spices, baking soda and salt. Add the gelled flax mixture to the dry ingredients, and stir in the melted coconut oil, zucchini puree, blackstrap molasses, maple syrup and vanilla extract. Mix well until a uniform batter is formed.

*Note: You may choose to leave the skin of the zucchini on or off, depending on how you want the final baked goods to appear. I chose to leave the skin on, for added nutrition, but there were a few green specks visible in the final result. If you want to be really sneaky, feel free to peel the zucchini first!

Transfer the batter to the lined baking dish, and smooth the top with a spatula. Bake at 350F for 25-30 minutes, or until the top begins to crack and the center is firm.

Allow to cool completely, then slice into bars and serve! Feel free to top with a sprinkle of coconut sugar for presentation, if desired.

Gingerbread Bars (Gluten-free, Vegan)

4.67 from 3 votes

Sweet and spicy gingerbread bars that are allergy-friendly and pack a sneaky serving of vegetables!

prep15 mins cook25 mins total40 mins

Servings:9

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Ingredients

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 or chia seeds
3 Tablespoons water

Instructions

Preheat your oven to 350F and line an 8" x 8" baking dish with parchment paper, to prevent sticking. In a small bowl, stir together the tablespoon of ground flax seed with 3 tablespoons of water, and allow to sit for 10 minutes, until gelled together.
In the meantime, whisk together the dry ingredients in a medium mixing bowl, including the buckwheat flour, spices, baking soda and salt. Add the gelled flax mixture to the dry ingredients, and stir in the melted coconut oil, zucchini puree, blackstrap molasses, maple syrup and vanilla extract. Mix well until a uniform batter is formed.
Transfer the batter to the lined baking dish, and smooth the top with a spatula. Bake at 350F for 25-30 minutes, or until the top begins to crack and the center is firm.
Allow to cool completely, then slice into bars and serve! Feel free to top with a sprinkle of coconut sugar, for presentation, if desired.

Notes

You may choose to leave the skin of the zucchini on or off, depending on how you want the final baked goods to appear. I chose to leave the skin on, for added nutrition, but there were a few green specks visible in the final result. If you want to be really sneaky, feel free to peel the zucchini first!

Nutrition

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: gingerbread, gingerbreadbars, gluten free

Notes:

I used Bob’s Red Mill Buckwheat Flour to create this recipe, so that is the brand of flour I recommend using for best results. Other brands or homemade flours may affect the outcome.

Enjoy!

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Reader Feedback: Are you a fan of gingerbread? Ginger cookies are my all-time favorite holiday cookie, so I’m definitely a fan of this flavor combination!