I was amazed at how many duplicates I had clipped. I really like anything with a white creamy sauce, ginger, molasses, pumpkin and pasta. LOL
This is a recipe that I clipped from my years of subscriptions with Martha Stewart. The original recipe can be found here. Of course the original is not gluten free but mine is.
Working with my favorite, almond meal, I was able to create a spongy and delicious alternative to this yummy recipe. ENJOY!
Recipe: Molasses Cake Bites
1 cup of almond meal
1/4 cup of tapioca starch
1/2 cup of brown rice flour
1/4 teaspoon of xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1/3 cup of butter
1/3 cup of sugar
1 cup Molasses, unsulfured
4 large egg whites
1/2 cup confectioner's sugar (powdered sugar)
Preheat oven to 350.
Line a square 8X8 baking pan with a piece of parchment paper. This will allow the cake to pop right out of the pan, see image below. Spray the sides with cooking spray.
In a small bowl, combine all of the dry ingredients.
In a kitchen stand mixer bowl, add butter and sugar. Beat on high for 4 minutes until pale and fluffy.
To the butter and sugar, add the egg whites and molasses.
With mixer on low, add the dry ingredients.
When combined, beat on high for 2 minutes.
Pour batter into prepared pan. Smooth top. Bake for 35-40 minutes. The cake will have a spongy feel when gently pressed in the center.
Let cool completely and then gently flip pan onto a smooth surface, I used a cutting board.
NOTE: Do not stack the cake bites too high. The weight will cause them to flatten and may make them stick together. I would recommend storing them two high in an air tight container up to 3 days. I stacked mine for the purpose of pictures only.