Gingerbread Blondies

Grease a 8x8 inch square pan an d line with parchment paper so you have an overhang on both sides.  This isn't necessary, but makes lifting the blondies out easier.

In a medium bowl, whisk together the vanilla, coconut oil, almond butter, and eggs.

Add in the coconut sugar and molasses and whisk to combine.

Using a rubber spatula or wooden spoon, add in the flours, ginger, baking soda, and salt and stir to combine.  

Spread the mixture into the prepared pan, and bake for 18-24 minutes or until the center is slightly soft and edges have started to brown.  You want these to be a bit underdone.

Let cool on the rack for 30 minutes, then lift out of the pan to allow to cool completely.

While the blondies cool, make the glaze by whisking the powdered sugar with the milk or water, starting with 2 Tablespoons and adding more to get the consistency you desire.

Drizzle the glaze onto the cooled blondies and top with the chopped candied ginger if using.

Serve!