dessert, gluten-free
So, backstory about some of my recent baking — I’m not strictly gluten-free, but my pregnancy has made me gluten-sensitive. I don’t always stay away, but when I do indulge, I feel some of the symptoms of pregnancy way more — hello nausea, heartburn, and general stomach upset. Because of this, I’ve been spending a bit more time experimenting with gluten-free versions of some of my favorite treats.
One thing I promised myself — and I’m now promising you — is that if I post a recipe that’s gluten-free, it’s not going to be an “oh yeah, that’s pretty good for being gluten-free” recipe. It’s going to be a “wow, that’s incredible, can I have the recipe? What do you mean that’s gluten-free?!!!” recipe.
I love baked goods way too much to deliver anything mediocre to you.
Enter my Gluten-Free Spiced Molasses Blondies. I’m not kidding, this recipe wow’ed me. I adore all of my recipes, but I’m especially proud of this one. It’s such a cozy holiday treat, whether you're making it for yourself or sharing it with friends. It’s soft, rich, and full of warm spice. The molasses gives it that deep, caramel-y flavor, and it keeps beautifully all week.
Trust me, you have to try this for your next baking adventure🥰
Ingredients
For the Blondies:
2 cups butter, melted
2 cups packed light brown sugar (400g)
2 tablespoons molasses (40g)
2 large eggs
1 teaspoon vanilla extract (4g)
1 tablespoon half & half (or whole fat milk)
2 cups gluten-free flour, preferably Bob's Red Mill (272g)
½ cup almond flour (56g)
1/2 teaspoon baking powder (2.5g)
1/2 teaspoon salt (3g)
3 teaspoons ground cinnamon (7.5g)
1 teaspoon ground nutmeg (2.4g)
1 teaspoon ground allspice (3g)
For the Cinnamon Sugar Topping:
3 teaspoons granulated sugar (12g)
1 teaspoon ground cinnamon (2.5g)
Pinch of salt
Instructions:
Preheat the oven to 350°F. Line a 9x9 inch pan with parchment paper.
Whisk melted butter, brown sugar, and molasses until smooth.
Add eggs, vanilla and half & half. Mix well.
In a separate bowl, whisk together flours, baking powder, salt, and spices.
Fold dry into wet until just combined. Pour into the pan.
Mix topping ingredients and sprinkle over batter.
Bake for 30 minutes until edges are set.
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