Kat Can Cook

0 Preheat oven to 325 degrees F.
1 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.
2 In a medium bowl, whisk together the vanilla, coconut oil, almond butter, and eggs.
3 Add in the coconut sugar and molasses and whisk to combine.
4 Using a rubber spatula or wooden spoon, add in the flours, ginger, baking soda, and salt and stir to combine.  
5 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.
6 Let cool on the rack for 30 minutes, then lift out of the pan to allow to cool completely.
7 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.
8 Drizzle the glaze onto the cooled blondies and top with the chopped candied ginger if using.
9 Serve!