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Posts Tagged ‘molasses’

1 cup granulated sugar
2 cups water
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon maple extract or 1 teaspoon rum extract

Put sugar, water and molasses into a saucepan. Cover and bring to a boil. When sugar crystals are thoroughly dissolved, add vanilla and maple or rum extract.

Variations
For other syrups, omit molasses and use light corn syrup instead. substitute on of the following for the maple extract:
1 teaspoon coconut extract
1 teaspoon banana extract
1 teaspoon orange extract

Mama Bear Suggestion
I used 1 teaspoon vanilla extract and 1 teaspoon rum extract when I made it last, mainly because that is all I had in my cupboard. It was good (a bit more runny than the syrup you purchase from the store) but when you’re trying to eliminate allergens it worked for me. Next time, I would probably thicken it with a bit of tapioca starch.

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2 1/4 cup Living Without Substitutions High-Protein, Gluten-Free Flour Blend, see below
1 3/4 teaspoon guar gum
1 cup brown sugar, packed
3/4 cup canola oil
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup sugar for rolling (optional)

In a mixing bowl combine about half of the flour, brown sugar, oil, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined. Add remaining flour.

Drop by icecream scoop (about 1 oz) on pan and bake for 10 minutes at 350F. Leave lots of room on baking sheet because they spread out. Do not allow to burn. After baking, let cookies cool on sheet for about 3 minutes and then move to wire. Makes about 30.

Notes:
– I don’t roll them in sugar before baking.
– They easily burn so watch carefully.
– If you move them too soon after baking, the cookies will fall apart.
– Add 1 tablespoon of flour if too moist. Dough should stick together.

Living Without Substitutions High-Protein, Gluten Free Flour Blend
makes 4 1/4 cups

1 1/4 cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

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