Gingerbread is one of those flavors that represents the holiday season in a variety of ways. You’ve got your gingerbread cake, sweet breads, pancakes, waffles, cookies, lattes, I mean the list goes on, right?
I have my collection of gingerbread recipes that I have already shared with you, so why not give you another one! Because that is just the kind of person I am…a giver :) These bars are made with chickpeas, so if you love chickpeas, yay, me too! If you don’t love chickpeas, yay, you can’t taste them! And you get the health benefits associated with chickpeas.
Chickpeas are a good source of protein, carbohydrates (yes, you need those), and fiber. Fiber is great news for those with diabetes as high-fiber diets are known to lower blood glucose levels. The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength. Improving blood pressure, heart health, weight management, digestion, inflammation, and cholesterol are other health issues that consuming chickpeas can positively impact.
So why not throw them into a healthy treat? The blackstrap molasses and blend of spices add the proper festive touch. I created a tahini icing that you can drizzle over the top for a pretty garnish and nice finishing flavor if desired. You could also add some vegan chocolate chips to the batter after blending for a little bite of chocolate. For the cashew butter and tahini butter, you could make your own or if you prefer to buy some, I love Artisana Organics. There’s no funny business added.
These bars couldn’t be easier to whip up. Just throw all of the ingredients, minus any add-ins, into your high speed blender and mix until a smooth batter has formed. You will want to transfer the batter into a bowl to stir in any other ingredients, like chocolate chips, nuts, seeds, coconut flakes, dried fruit, whatever you love. Or, if you are keeping it simple, just pour the batter into your baking pan and bake. So easy!
If you are a gingerbread lover, be sure to check out some of my other gingerbread favorites:
Teff Flour Gingerbread Loaf
Gingerbread Ice Cream
Gingerbread Donuts with Matcha Streusel
Gingerbread Pancakes with Cinnamon Ginger Cashew Cream
1 can chickpeas, drained & rinsed
1/2 cup plain cashew butter
1/4 cup blackstrap molasses
2 Tbs maple syrup
1 tsp vanilla extract
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup chickpea flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup tahini butter
2 Tbs coconut oil, melted
1 Tbs maple syrup
1/4 tsp ground ginger
1) In a small bowl, combine the chickpea flour, baking powder, baking soda, and salt. Set aside.
2) Line an 8 x 8 baking pan with parchment paper and preheat your oven to 350°F.
3) Combine all of the ingredients, except the flour mixture, into your high speed blender or food processor. Blend until smooth. Then add the flour mixture. Blend until just combined.
4) Pour the batter into your baking pan and bake for 25 minutes.
5) While the bars are cooling, warm 1/4 cup tahini, coconut oil, maple syrup, and ginger in a small saucepan on low. You want it to be a nice, smooth mixture. Remove from heat. Drizzle over bars and sprinkle with a little nutmeg to garnish. The icing will solidify over 30 minutes or so. You can put the bars into the refrigerator to speed up the process. Cut the bars and enjoy! They go great with a scoop of ice cream too! You can store them at room temperature for a day or so. Then transfer any remaining bars to your refrigerator for safe keeping :)