Sourdough Gingerbread bars

I was at a local cafe earlier this week and they had gingerbread bars - dense bars that were like a mix between a cookie and a cake - topped with frosting and sprinkles. Oh! How I love gingerbread? Let me count the ways…

The Method

Everything we make is done by using a method and a base recipe. The method for gingerbread bars is the CREAMING method.

Plot Twist

I didn’t want to use butter or refined sugar. I wanted to use real foods that are sweet for this one, so today I used dates and date syrup for the sweetness and coconut butter (just blend up some shredded coconut and you’ve got some) to provide some fat that is still an actual food.

Ingredients 

• 320 grams stiff starter
• 90 grams coconut butter
• 16 barhi dates, pitted
• 80 grams date syrup
• 1 egg or 1 flax egg
• 50 grams yogurt
• 1 tsp vanilla extract
• 2 tbsp apple sauce
• 180 grams spelt, milled fine
• 1 tsp baking soda
• 15 g fresh ground ginger root
• 1 tsp fresh grated orange peel 
• 1/2 tsp cloves, ground
• 1/2 tsp nutmeg
• 1/4 tsp sea salt

Directions

1. Add the stiff starter, coconut butter, dates and date syrup to a mixing bowl and cream together until smooth and creamy.
2. Add the egg or flax egg, followed by all other wet ingredients.
3. Mill the flour and add all dry ingredients to the flour. Whisk together.
4. Slowly mix on lowest speed until the flour is incorporated.
5. Spread the batter into a well greased or parchment lined 9x13 pan and press down with wet hands.
6. Bake in an oven preheated to 350 F for 20-25 minutes or when the center of the bar is 190 F.
7. Let cool before slicing with a bread knife so the slicing is clean.
8. Topping this with some icing works well. I used a thin glaze made with some powdered sugar and a tiny bit of vanilla extract and half and half. Mix to your desired consistency with a fork. Drizzle over top or spread on top. We also topped with Watkins natural coloring sprinkles.