Black Bean Ginger Bread Bars

Black Bean Ginger Bread Bars

Black Bean Ginger Bread Bars

Ingredients
  

  • 1 1/2 cups cooked black beans or 1 (15 oz.) can drained and rinsed
  • 1/2 cup gluten free flour or almond flour
  • 1/4 cup melted coconut oil
  • 3/4 cup coconut sugar maple syrup or honey
  • 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 I prefer alcohol free
  • 1 tablespoon blackstrap molasses
  • 2 teaspoons apple cider vinegar
  • 1/4 cup hemp seeds for topping optional

Instructions
 

  • 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 coconut sugar and hemp seeds, 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.
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7 Comments
  • Sheri Shemanski
    March 25, 2020

    After seeing you and Ryan on tv I was excited to try the black bean gingerbread bars since I had all of the ingredients.
    Did you happen to leave an ingredient out? The batter was very runny and it took one hour to bake and they
    didn’t rise much and they look oily on top. I used the maple syrup and thinking using a liquid sweetener rather
    than the coconut sugar (a solid) might make a difference. Something seems not right – needs eggs or more almond flour
    or baking powder?????? I see your black bean brownies have similar ingredients but also eggs.

    Very disappointed and bothered that I wasted the ingredients and my time. II am an avid
    baker and used to bake professionally so I’m sure I followed this easy recipe correctly.

    • Danae
      March 25, 2020

      Hey Sheri,

      Same thing happened to me as I also wondered if maybe was to add more almond flour. I used maple syrup too. I thought maybe I had over blended it. It was gooey but still had nice flavour!

      • SHERI
        March 26, 2020

        Thanks Danae for corroborating ,,,,now I’m sure it;’s a mistake in the recipe….the taste was very good but way too runny to eat. Hope Shayna emails us and corrects it as I want to try it again.
        Afraid to try others of hers even tho the black bean cupcakes look interesting….. Sheri

  • Sheri Shemanski
    March 25, 2020

    After seeing you and Ryan on tv I was excited to try the black bean gingerbread bars since I had all of the ingredients.
    Did you happen to leave an ingredient out? The batter was very runny and it took one hour to bake and they
    didn’t rise much and they look oily on top. I used the maple syrup and thinking using a liquid sweetener rather
    than the coconut sugar (a solid) might make a difference. Something seems not right – needs eggs or more almond flour
    or baking powder?????? I see your black bean brownies have similar ingredients but also eggs.

    Very disappointed and bothered that I wasted the ingredients and my time. II am an avid
    baker and used to bake professionally so I’m sure I followed this easy recipe correctly.

    Hope this doesn’t post twice as I wasn’t sure which box to type in!

  • T.
    March 28, 2020

    I am here commenting because of an identical experience. A 15.5 oz. can of beans does not equal 1 1/2 cups. My guess. Is that it’s a typo – there should be 1 1/2 cups of flour – not 1/2. Ironically, I initially misread the recipe and did use 1 1/2 cups, only to carefully spoon the “extra” cup away from the beans and out of the food processor. Unhappy to waste the time and the ingredients!

  • Sue
    March 30, 2020

    Just made my first batch and they turned out PERFECT! I made them exactly as the recipe is written (where there were options, I used 1.5 cups drained and cooled Black Beans, cooked in my Instant Pot, Almond Flour, and Coconut sugar. Delish and so easy….thank you Shayna!

  • Sandi
    March 31, 2020

    The same thing happened to me. I followed the recipe exactly and they were very runny and did not set up. Has anyone received any additional information as to what jay have happened??

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