Sticky Vegan Gingerbread Bars with Marmalade and Crystallized Ginger
These Sticky Vegan Gingerbread Bars with Marmalade and Crystallized Ginger are truly the richest tasting gingerbread bars I have ever had. You will be amazed how robust and flavorful they are. If you like gingerbread these will be a game changer for you and your family.
I made these wonderful bars with flavor forward for sure. The crystallized ginger can be hard to find and in small bags sometimes. When you do find some buy extra to make these bars. I make two batches. One for me and one for my friends. I chopped the crystallized ginger into small bits because if left too large they can be over whelming in a bite full of hot spicy ginger.
You can use which ever Orange Marmalade that you like best. I used a Trader Joe’s brand called Seville Orange Marmalade from Canada. I like buying Canadian products because they have not used roundup and other bad bug killers for many years now in their country. This jam has a very rich deep taste of orange and not overly sweet. Although a good organic marmalade could be used as well.
Of course to personalize this amazing recipe I used my Orange Lemon Vegan Sauce in it. You can find this sauce on my website here. It is used for many other recipes as well. So check them out and use up the rest of your Orange Lemon Vegan Sauce on some of my other recipes. I found that it really gave these Sticky Vegan Gingerbread Bars with Marmalade and Crystallized Ginger a real loaded kick off of orange flavor. Really enhancing the marmalade to make these gingerbread bars stand out above the traditional gingerbread recipes. I really hope you enjoy these Sticky Vegan Gingerbread Bars with Marmalade and Crystallized Ginger as much as we do.
Sticky Vegan Gingerbread Bars with Marmalade and Crystallized Ginger
Equipment
- 9x9x2 baking dish
- Large mixing bowl
- Medium mixing bowl and mixing spoon
- Small mixing bowl with a fork or whisk
- Electric Mixer
Ingredients
- 1⅔ cup Oat Flour
- 1½ tsp Ground Ginger
- ¼ tsp Ground Clove
- ½ tsp Baking Powder
- ½ tsp Sea Salt
- ½ cup Vegan Butter Room temperature
- ¾ cup Dark Molasses
- 2 Flax Eggs
- ¾ cup Orange Marmalade
- ¼ cup Orange Lemon Sauce Make ahead of time. Recipe is on my website
- ½ cup Raisins
- ⅓ cup Crystallized Ginger Chopped small
Instructions
- Preheat oven to 325°. Oil a 9x9x2 inch baking dish with coconut oil.
- In a small bowl make flax eggs with 2 Tablespoons of flaxseed and 6 Tablespoons of water. Mix together with a fork or whisk. Let sit to thicken.
- Mix all dry ingredients together in a medium mixing bowl.
- In a large bowl use an electric mixer and beat butter with molasses until smooth.
- Beat flax mixture into the wet ingredients.
- Then add in flour mixture slowly.
- Beat in marmalade, Orange Lemon Sauce, raisins and crystallized ginger.
- Transfer into the oiled baking dish.
- Bake cake for 40 minutes. Cool gingerbread completely in the baking disk.
- Cut into bars. Use a wet knife dipped in water to cut the bars. This helps it from not sticking to the knife and helps keep the shapes of your bars.
