Fill these soft molasses stackers with whipped cream and top with fresh fruit for a delicious and eye catching treat. Pull out that muffin top baking sheet or an English muffin baking sheet to get the larger flat shape. Simple and quick but with an elegant final look, these are a perfect match for peaches, pears, or plums. Never fear, these lovelies are gluten free and egg free.
This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using links provided. Please see my disclosure page for more details.
Molasses Stacker Ingredients
- Brown rice flour
- GF Oats for oat flour
- Tapioca starch
- xantham
- Baking powder
- Baking soda
- Cinnamon
- Brown sugar
- Ground flax seeds
- Butter (or dairy free spread)
- Ripe bananas
- Molasses
- Ginger (ground)
Recipe Notes:
Scroll over pictures to see captions–
This recipe was inspired by the lovely book Recipes from the World of Tolkien by Robert Tuesley Anderson. This book is filled with beautiful artwork as well as lovely recipes for all the Shire fans out there.
Gluten Free Soft Molasses Stackers
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutesSoft and delicious, these gluten free and egg free stackers are an elegant addition to your special meal.
Ingredients
2 Tbs. Ground flax seeds
6 Tbs. Hot water
1/2 C. Brown rice flour
1/4 C. Ground gluten free oats
1/4 C. Tapioca starch
1/2 tsp. Xantham gum
1 tsp. Baking powder
1/4 tsp. Baking soda
1 tsp. Cinnamon
1/2 tsp. Ground ginger
1/3 C. Brown sugar (pack it in and let it be generous)
2 Small ripe bananas
1/2 C. Butter + 2 Tbs. (melted) or dairy free spread (see note)
4 Tbs. Molasses
Whipped Cream
Sliced fruit such as peaches, nectarines, pears, or plums
Directions
- Preheat oven to 325 degrees and lightly grease 1-2 muffin top or English muffin baking sheets.
- In a small bowl, add ground flax seeds to the hot water and let sit to the side while you proceed to the next step.
- Mix the dry ingredients together in a mixer bowl: brown rice flour, ground oats, tapioca, xantham, baking powder, baking soda, cinnamon, and ginger. Add the brown sugar. Mix well to distribute ingredients.
- In a small bowl, add the flax and water to molasses, melted butter, and mashed bananas. Add to the dry ingredients and mix well.
- Use a 1/4 C. measuring cup to scoop up batter and fill the center of each well of a muffin top or English muffin baking sheet. Batter does not need to be spread out. Makes 12 molasses stackers.
- Bake for 18-20 minutes until edges are browned and slightly pulling away from the well edges. Remove from oven and let cool in pans.
- Top one molasses stacker with a generous spray of whipped cream, top with another molasses stacker, add a few slices of fruit on top, and serve. Refrigerate or freeze any extra molasses stackers in an airtight container.
Notes
- If using a dairy free butter replacement, you may need to leave off the 2 Tbs. of butter from the measurements since it contains extra liquid.
