Spicy Molasses Bars
These molasses bars taste just as good as the original without any fat and are quick to prepare. Only 20 minutes of cook time.
Servings Prep Time
20 1″ bars 20 minutes
Cook Time
20 minutes
Servings Prep Time
20 1″ bars 20 minutes
Cook Time
20 minutes
Molassas Bars
Spicy Molasses Bars
These molasses bars taste just as good as the original without any fat and are quick to prepare. Only 20 minutes of cook time.
Servings Prep Time
20 1″ bars 20 minutes
Cook Time
20 minutes
Servings Prep Time
20 1″ bars 20 minutes
Cook Time
20 minutes
Molassas Bars
Ingredients
  • ½ cup unsweetened applesauce or pumpkin puree
  • 1 cup light or dark brown sugar packed
  • 1 Tbl ground flaxseeds 1 tbl. ground flax + 2 ½ Tbl water
  • 1/3 cup unsulphured molasses
  • 1 1/2 cups all-purpose flour plus 2 Tbl
  • 1/2 cup whole wheat flour
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • ½ tsp Almond extract
  • 1/2 tsp sea salt
  • 1/3 cup minced crystallized ginger
  • 1/2 cup confectioners’ sugar sifted
  • 1 Tbl dark rum (optional)
  • 1/8 cup Powdered sugar
Instructions
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and mix the 1 Tbl ground flaxseeds with 2 1/2 Tbl water. Let sit a minute.
  2. Place the applesauce or pumpkin and brown sugar in a bowl and hand mix until light and fluffy. Add the flaxeed mixture, almond flavoring, and the molasses.
  3. Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  4. Slowly add the dry ingredients to the wet mixture just until combined.
  5. Mix in the crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  6. Turn the dough out onto a lightly floured board, form it into a disk and cut it in half. Roll each half into a log 12 inches long.
  7. Place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes. The logs will still be soft in the center.
  8. Sift the powdered sugar over the bars or, if using the rum, whisk the confectioners sugar with 1 tablespoon rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars

This recipe was printed from plantbasedcooking.com