Ginger Chai Bars

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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


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


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.


16 servings


Bread/Pastry, Chef & Child, Dessert

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals