Gingerbread Blondies w/ Almond Molasses Swirl

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Almond butter
  • 1/3 cup Blackstrap molasses
  • 3/8 cup Maple syrup
  • 3 tbsp Molasses
  • 1 1/4 cups Tessemae's mayonnaise

• Baking & Spices

  • 1 1/4 tsp Baking soda
  • 1 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 1/2 cups Coconut sugar
  • 1 1/4 tsp Salt
  • 1 1/4 tsp Vanilla extract, pure
  • 2 13/16 cups Whole wheat flour

Found on littlebitsof.com

Ingredients

• 1 ¼ cups Tessemae’s Mayonnaise
• 1 1/2 cups coconut sugar
• ¼ cup +2 tablespoons maple syrup
• 2 large eggs, plus 1 large egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup blackstrap molasses
• 2 3/4 cups plus 1 tablespoon whole wheat flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• ¼ cup almond butter
• 3 tablespoons molasses

Directions

• Preheat oven to 350 degrees. In a large bowl combine mayonnaise, coconut sugar, maple syrup, eggs, vanilla extract and molasses. Stir with a whisk until well combined. Then add in 1 cup of whole wheat flour and stir to combine. Add the rest of the flour, baking soda, salt, cinnamon, ginger and cloves and stir well to combine. Then spray your pan (either an 8x8” pyrex for thick blondies or a 9x13” pyrex for thinner) with some oil spray. Pour batter into the pan and set aside. In a small bowl combine almond butter and molasses and stir to combine. Drop little spoonfuls (about 2 teaspoons) of the mixture all over the top of the batter. Use a toothpick to swirl the almond butter mixture around the blondies. Bake for 35-40 minutes for a 9x13” pan and 45-50 minutes in an 8x8” pan, or until the batter is set and doesn’t wiggle in the middle. The almond molasses swirl will sink a bit and that is fine! Enjoy!