Wednesday, January 23, 2013

Old Fashioned Molasses Bars (Gluten Free)





Molasses Bars are sort of an old fashioned treat and a favorite at our house. The original recipe notes that you can use either butter, oil, shortening or margarine. Having made this a variety of ways, our results were that using oil produced a much wetter and dense bar.

This time around we used butter, actually a vegan butter as this was baked for someone that has dietary restrictions. Using the butter produced a lighter, more cake like result. You can use your favorite buttercream frosting. I cut my recipe in half (the halved version is below) and frost the bars pretty thinly. Enjoy!


Molasses Bars
Makes a 9 x 13 pan

Bars:

  • 1 1/2 cups gluten free flour blend
  • 1/2 cup butter, softened 
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup water
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves


Frosting:

  • 1 1/2 cups confectioners sugar
  • 1/2 cup butter
  • 1/2 tsp. vanilla
  • 1 Tbsp. whipping cream


For bars:

1. Preheat oven to 350° F. Lightly spray or grease 9 x 13 pan.

2. Cream together butter and sugar. Add the egg and beat well. Add the molasses and water and beat well. Sift together the flour, salt, soda, cinnamon and clove. Add to molasses mixture.

3. Pour in pan and bake for 25 minutes or until toothpick inserted in center comes out clean.

For frosting:

1.In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

3. Once the bars have cooled, frost, cut in squares and serve.


Bar recipe from Namaste Foods. Frosting recipe from Food Network. Sharing this recipe at the following fun link parties.


7 comments:

  1. Do you think using Coconut Oil would be suitable?

    ReplyDelete
    Replies
    1. Yep, I think it would work out okay. Coconut oil is generally used as a substitute for shortening or butter. We have used it with success in other baking recipes. Please let me know how it turns out if you try it :)

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  2. Mmmmm..... those look deeee-licious!

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  3. Hi,

    These look so good. You have a nice blog.

    We are hosting our first party. We would like to invite you to link up and party with us.

    Thanks!!
    The Busy Bee's,
    Myrna and Joye.

    http://thebusybhive.blogspot.com/

    ReplyDelete
  4. These look oh-so-delicious!

    So glad I stopped by - and I'm your newest follower via GFC!

    ~Peace,

    LuAnne
    www.winterpastcooking.blogspot.com
    www.winterpastfinally.blogspot.com

    ReplyDelete
  5. I am making them right now, though I halved the recipe and used an egg substitute (flax seed and water). I am really looking forward to this sweet recipe that won't give me an upset stomach!

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    Replies
    1. kskjaret -- So sorry but I accidentally deleted your other comment re: these bars turning out crumbly.

      I'm starting to wonder about this recipe because the second time I made them, they also turned out very crumbly. The first time though, they were perfect. So I'm wondering what type of oil / butter you used ? Google had some answers saying that too much flour and over baking can cause crumbly baked goods. How long did you bake for ? And do you think maybe you used too much flour ?

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