Gingeries

I know this name is a bit odd, but I think, if you try these out, you will find it to be quite appropriate. I recently stumbled across this recipe for gingerbread bars on epicurious and was inspired to make something similar. I love ginger, but it often seems like more of a winter flavor. The recipe changed all that for me. The color is lighter than traditional ginger flavored breads and treats and it has the perfect texture of a brownie. It rises worrisomely high in the oven but quickly falls and the cracks all across the top just like a brownie. 

If you wanted, this would do quite nicely with a simple vanilla frosting topped with some candied ginger bits. But I like it the way it is–an intensely ginger scented blondie, or a gingerie. 

Makes 9 large bars. 

GINGERIE INGREDIENTS:

2 cups - 2 tbs. wheat free flour

1 1/2 tsp xantham gum

2 1/2 tsp ginger

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 cup vegan margarine

1/4 prune puree

6 tbs white sugar

3/4 cup brown sugar

1/4 cup molasses

2 tbs ground fresh ginger

2 egg replacement

GINGERIE DIRECTIONS:

In a mixer, mix together the margarine, both sugars, prune puree, molasses, and fresh ginger. While this is blending, whisk together the flour, soda, xantham gum, and all the spices. Sift this mixture into the molasses mixture and mix together completely. Make your egg replacement and stir it in. Pour the batter into a 9x9 baking dish lined with tinfoil. If you like, sprinkle the top with 2 tbs sugar stirred together with 1 tbs rice flour. Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean from the centre. Allow to cool completely in the tin and then cut into squares. 

Store in an airtight container for up to a week.