This recipe makes moist and cake-like gingerbread that packs a sneaky serving of black beans in each bite. They are loaded with protein, fiber, and nutrients for a healthier treat. (I’ll be adding another more crisp option)
Ingredients
• 1 1/2 cups cooked black beans , or 1 (15 oz.) can drained and rinsed
• 1/2 cup gluten-free flour blend
• 1/4 cup melted coconut oil
• 3/4 cup coconut sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 tablespoon blackstrap molasses
• 2 teaspoons apple cider vinegar
• 1 tablespoon coarse granulated sugar , for topping (optional)
Instructions
1 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.
2 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.
3 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.
This recipe has saved our morning sanity. It’s so easy and we make a bunch all at once so we have 1 – 2 weeks worth of breakfasts DONE and ready to go.