SNICKERDOODLE BLONDIES
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)
3 eggs
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)
Topping:
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
serving
88.7
calories
1.9
g protein
8.0
g fat
0 g fiber
2.1
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me:
