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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Frosted Gingerbread Bars

By Chef Sara

Gingerbread and winter…a classic combination that evokes sentimental cravings for roaring fires, family gatherings, and the cozy comforts of the holidays. And it's with good reason that gingerbread tickles these desires: Deep, rich molasses, warming, aromatic spices, and a gentle, teasing sweetness make this classic treat–in all its forms–what we pine for this time of year. Dense, dark, and decadent, these Frosted Gingerbread Bars are a twist on the familiar gingerbread cookie, and can be made with or without the cream cheese frosting, depending on how persuasive a sweet tooth you have. Dust with powdered sugar if you opt not to use the frosting.

Ingredients

 ½ cup vegan butter, melted
 ¾ cup brown sugar
 ⅓ cup molasses
 2 tbsp real maple syrup
 1 tsp vanilla extract
 2 cups all-purpose flour
 ½ cup almond flour
 1 tbsp ground cinnamon
 2 tsp baking soda
 1 tsp ground ginger
 1 tsp salt
 ¼ tsp ground cloves
 ¼ tsp ground nutmeg
For the Cream Cheese Frosting
 4 oz non-dairy cream cheese
 2 ½ cups powdered sugar
 1 tsp vanilla extract

Directions

1

Preheat oven to 350ºF. Line a 9-inch square baking pan with a piece of parchment paper that is 9-inches by 12-inches, so that the paper hangs over on two opposite sides. After baking, you can lift the gingerbread out of the pan before frosting to make cutting easier.

In a large bowl, use an electric mixer to beat together the butter, brown sugar, molasses, syrup, and vanilla until smooth and creamy. In a medium bowl, whisk together: flour, almond flour, cinnamon, baking soda, ginger, salt, cloves, and nutmeg. Add dry ingredients to the wet ingredients and mix until combined. This is a thick, dense dough. Press dough into prepared pan with fingers or the bottom of a metal measuring cup. Bake for about 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. The gingerbread should be slightly tender to the touch still. Remove from oven and let cool in pan.

To make the cream cheese frosting, beat together with an electric mixer the cream cheese, powdered sugar, and vanilla.

When gingerbread has cooled completely, use the parchment paper to lift it out of the baking pan. Spread frosting on top and cut into squares. Frosting will be loose at first, but after spreading on the bars, it will set after several hours uncovered.

Frosted Gingerbread Bars
IngredientsDirections

Frosted Gingerbread Bars

DifficultySuper Easy
YIELDS

INGREDIENTS

 ½ cup vegan butter, melted
 ¾ cup brown sugar
 ⅓ cup molasses
 2 tbsp real maple syrup
 1 tsp vanilla extract
 2 cups all-purpose flour
 ½ cup almond flour
 1 tbsp ground cinnamon
 2 tsp baking soda
 1 tsp ground ginger
 1 tsp salt
 ¼ tsp ground cloves
 ¼ tsp ground nutmeg
For the Cream Cheese Frosting
 4 oz non-dairy cream cheese
 2 ½ cups powdered sugar
 1 tsp vanilla extract

DIRECTIONS

1

Preheat oven to 350ºF. Line a 9-inch square baking pan with a piece of parchment paper that is 9-inches by 12-inches, so that the paper hangs over on two opposite sides. After baking, you can lift the gingerbread out of the pan before frosting to make cutting easier.

In a large bowl, use an electric mixer to beat together the butter, brown sugar, molasses, syrup, and vanilla until smooth and creamy. In a medium bowl, whisk together: flour, almond flour, cinnamon, baking soda, ginger, salt, cloves, and nutmeg. Add dry ingredients to the wet ingredients and mix until combined. This is a thick, dense dough. Press dough into prepared pan with fingers or the bottom of a metal measuring cup. Bake for about 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. The gingerbread should be slightly tender to the touch still. Remove from oven and let cool in pan.

To make the cream cheese frosting, beat together with an electric mixer the cream cheese, powdered sugar, and vanilla.

When gingerbread has cooled completely, use the parchment paper to lift it out of the baking pan. Spread frosting on top and cut into squares. Frosting will be loose at first, but after spreading on the bars, it will set after several hours uncovered.

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