Name: AIP Gingerbread Bars Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup (60 g) cassava flour; 1/4 cup (30 g) tapioca flour; 1 to 2 Tablespoons (15 to 30 g) coconut sugar (optional); 1 cup (240 ml) unsweetened applesauce; 1/2 cup (120 ml) coconut cream (from a refrigerated can of unsweetened coconut milk); 2 Tablespoons (30 ml) coconut oil, melted and cooled; 1 Tablespoon (6 g) cinnamon powder; 2 teaspoons (4 g) ginger powder; 1 teaspoon (4 g) baking soda; 1/4 teaspoon (1 g) salt

Description

Enjoy all of your favorite gingerbread flavors but without any inflammatory ingredients when you make this AIP Gingerbread Bars Recipe.

Ingredients

1/2 cup (60 g) cassava flour
1/4 cup (30 g) tapioca flour
1 to 2 Tablespoons (15 to 30 g) coconut sugar (optional)
1 cup (240 ml) unsweetened applesauce
1/2 cup (120 ml) coconut cream (from a refrigerated can of unsweetened coconut milk)
2 Tablespoons (30 ml) coconut oil, melted and cooled
1 Tablespoon (6 g) cinnamon powder
2 teaspoons (4 g) ginger powder
1 teaspoon (4 g) baking soda
1/4 teaspoon (1 g) salt

Instructions

Preheat the oven to 350 F (175 C). Grease a 9-inch (23 cm) square baking pan and set aside.
Place all of the ingredients in a blender or food processor and combine to form a smooth batter. Pour the batter into the prepared baking pan.
Place the baking pan in the oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. (For chewy gingerbread bars, start checking after 20 minutes.)
Remove from the oven and let cool completely before cutting into 12 bars. Refrigerate leftovers in a sealed container for 2 to 3 days.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Serving Size: 2 bars
Calories: 123
Sugar: 5 g
Fat: 5 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 0 g