Ginger Bars Recipe

Name: Ginger Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached flour; 1 cup almond meal; 1.75 cups whole wheat flour; 1.5 t baking powder; .5 t baking soda; 4 t ground ginger; 1 t ground cinnamon; .5 t ground cloves; 1.5 sticks salted butter; 1.5 cups sugar; 2 eggs; .5 cup black strap molasses; 2 t lemon juice; .75 cup diced candied ginger

Servings: persons

1 cup unbleached flour
1 cup almond meal
1.75 cups whole wheat flour
1.5 t baking powder
.5 t baking soda
4 t ground ginger
1 t ground cinnamon
.5 t ground cloves
1.5 sticks salted butter
1.5 cups sugar
2 eggs
.5 cup black strap molasses
2 t lemon juice
.75 cup diced candied ginger

1
Preheat oven to 350F.
2
Line standard sized jelly roll pan with aluminum foil. Grease generously with butter.
3
In medium bowl,whisk together dry ingredients thoroughly. Set aside.
4
In large mixer bowl, beat butter and sugar until well-blended and fluffy. Add eggs, molasses and lemon juice, mix until well-combined. Slowly, over two minutes, add dry ingredients, scraping bowl once. Stir in chopped ginger.
5
With rubber spatula, scrape in mounds onto prepared sheet.
6
Wet hands with water. Using hands, spread batter evenly in pan.
7
Bake 18-24 minutes.
8
Cool completely before cutinng into 1.5 inch squares.

1528

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup unbleached flour, 1 cup almond meal, 1.75 cups whole wheat flour, 1.5 t baking powder, and more.

Yes, Ginger Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions