These bars have proven to be so popular that I’ve baked them up for all sorts of different crowds. My latest batch? Gluten free and dairy free, totally dairy free, and unbearably tasty. Just like the first batch, these are studded with candied ginger, though this time I opted to use dark chocolate chips instead of white chocolate.

Yield: One 8x8 Dish, anyway you cut it ;)

Ingredients

• ¾ cup Refined Coconut Oil, room temperature (soft, but solid)

• ½ cup Sugar

• ¾ cup Brown Sugar

• 1 Egg

• 1 ½ tbs Molasses

• ¾ tsp Vanilla Extract

• ¼ tsp Salt

• ½ tsp Baking Powder

• 1/4 teaspoon Guar Gum

• 1 tsp Ground Ginger

• ½ tsp Ground Cinnamon

• ¼ tsp Ground Allspice

• ½ cup Millet Flour

• ¼ cup Tapioca Starch

• ¼ cup Sweet Rice Flour

• ¼ cup Buckwheat Flour

• ½ cup Chocolate Chips

• ½ cup Chopped, Candied Ginger

Directions

1. Heat oven to 350˚. Line 8x8 baking pan with parchment paper.

2. In stand mixer, cream butter and sugars.

3. Mix in egg, vanilla, and molasses, scraping bowl as needed.

4. Add remaining dry ingredients (except for chocolate chips and candied ginger). Stir to combine, making sure no flour streaks remain.

5. Stir in chips and candied ginger.

6. Transfer batter to baking dish, press into even layer.

7. Bake for 30-35 minutes.

8. Allow to cool completely in pan before removing to cut.