Tuesday, April 19, 2016
Delicious if you like cinnamon like I do – these are like brownies without the chocolate and with the flavor of delicious Snickerdoodle holiday cookies. These become more fudgy when chilled and nicer with age. My husband loved these! You can experiment with leaving one egg out if you really like this recipe…that will make these blondies even more fudgy in consistency. The small amount of molasses is used to mimic brown sugar.
1 cup unsalted butter, softened (250 mL)
Liquid sweetener to equal 13/4 cups (425 mL)
2 tsp organic molasses (10 mL)
11/2 tsp vanilla extract (7 mL)
11/2 tsp unflavored gelatin (7 mL)
21/2 cups Gluten-Free Bake Mix 2 (click for recipe) (625 mL)
11/2 tsp baking powder (7 mL)
11/2 tsp cinnamon (7 mL)
1/2 tsp salt (2 mL)
2 tbsp powdered erythritol (30 mL)
1 tsp cinnamon (5 mL)
Preheat the oven to 350°F (180°C).
In food processor, process butter, liquid sweetener, eggs, molasses, vanilla extract and gelatin. In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, cinnamon and salt. Add to wet ingredients; process. Turn out into a 9 x 13-inch (23 x 33 cm) baking dish. Smooth top with back of spoon. Sprinkle with topping. Bake 23 to 25 minutes, or until brown around the edges.
Topping: In small bowl, combine powdered erythritol and cinnamon.
Yield: 36 servings
1.9 g protein
8.0 g fat
0 g fiber
2.1 g net carbs
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Labels: Cookies and Squares