This week I spent some time working on my car. It was a heater core flush. What can happen in a car over time is gunk gets trapped in the heater core and causes the heat to not work. Now, it could also be the thermostat, but a flush should do the trick. Essentially it’s hooking up some clear tubing to the inlet and outlet hoses and running some water through it to flush it out. So far that has fixed my heater problems. 

This week I am doing a recipe from Balancing Motherhood for Gingerbread Cookie Bars. I know it’s not the holidays, but I love gingerbread. I like this recipe because there is no cutting of cookies or making a house. Just put in the pan and bake. Cut into bars and frost. Done. A few swaps and this will be lower carb and healthier too.

Here are the original stats:

Here’s what I changed:

• I replaced the all purpose flour with almond and coconut flours to lower the carbs.
• I replaced the sugars with their sweetener equivalents.
• I replaced the cream cheese with a plant-based one to remove the dairy.

Here are the final stats:

Here is the final recipe:

Gingerbread Cookie Bars

Makes 24 bars

Cookie Bars:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter room temperature
• 1 cup packed brown sweetener
• 1 large egg
• 1/4 cup molasses

Frosting:

• 1/2 cup unsalted butter room temperature
• 8 ounces plant-based cream cheese room temperature
• 4-5 cups confectioners sweetener
• 1 teaspoon vanilla extract

Cookie Bars:

1. Preheat the oven to 375 degrees F. Line a 9 x 13 baking pan with parchment paper or foil, extending the sides up the edges of the pan, and set aside.
2. Sift flours, baking soda, cinnamon, ginger, cloves, and salt into a bowl. Set aside.
3. In large mixing bowl, combine butter and brown sweetener until fluffy. Add egg and blend until smooth. Add molasses and combine.
4. Add in flour mixture in thirds and blend until combined.
5. Place cookie dough into baking dish, pressing with fingers, and bake for 15-18 minutes.
6. Remove from oven and cool completely before frosting.

Frosting:

1. In a mixer beat butter and cream cheese on medium speed for 4 minutes, until smooth and creamy. Add confectioners’ sweetener in thirds and mix between each addition. Add vanilla, and beat additional 2 minutes, until light and fluffy.
2. Spread frosting over cooled cookie bars. Add sprinkles if desired. Slice and enjoy.