Ginger Chai Bars

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, August 2011

Ingredients

Cooking spray, as needed
1 cup all-purpose flour
1 cup whole wheat flour
1 t. cinnamon
1 t. chai tea leaves
1 t. ground ginger
2 t. baking soda
½ t. salt
½ cup dark brown sugar
¼ cup canola oil
1 egg
½ cup molasses
½ cup unsweetened applesauce
½ cup nonfat buttermilk
1 t. vanilla extract
1 T. fresh grated ginger

Instructions

Preheat oven to 350°F. Lightly coat 9-inch square baking pan with cooking spray. In a mixing bowl, combine all-purpose flour, whole wheat flour, cinnamon, chai tea leaves, ginger, baking soda and salt; set aside. In a heavy-duty standard mixer with whisk attachment, beat sugar, oil and egg at medium speed until well blended. Add molasses and applesauce; mix well. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Stir in vanilla and ginger. Spread batter in prepared pan. Bake on center rack at 350°F for 25-30 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack; cut into squares.

Yield

16 servings

Tags

Bread/Pastry, Chef & Child, Dessert

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Association of Nutrition & Foodservice Professionals