These bars have proven to be so popular that I’ve baked them up for all sorts of different crowds. My latest batch? Gluten free and dairy free, totally vegan, and unbearably tasty. Just like the first batch, these are studded with candied ginger, though this time I opted to use dark chocolate chips instead of white chocolate.
Ginger and butter are secret best friends. Like, we all know ginger hangs out with cardamom, and coconut, and yeah, garlic, but ginger’s got this secret side-bestie. Butter. Just straight up butter. These blondies are the public realization of their friendship and I couldn’t love them any more for it.
I only ever think to make granola as a gift for houseguests and friends, which is absurd because I love it. In fact, I nibble away so defiantly at my own gift-batches, that I have to make an entire second batch to give. I’m trying to remedy that habit this year with regular Sunday granola baking this year.
I am aggressively resisting the cultural expectation to use gendered language with these cookies. Will it cost me in SEO ranking? SURE. Do I care more about crushing the patriarchy than my page rank on Google? DUH.