Maple Nut Blondies (Gluten-Free)
I have known about Otto’s for a while, because it’s everywhere in the gluten-free paleo world. Like, everywhere. When Yiddish Kitchen released back in 2016 with gluten free bagels, it was like you couldn’t go on the internet without seeing some one make something make with Otto’s.
Cassava flour very VERY closely mimics wheat four in it’s consistency. Cassava flour is made with whole yuca root, as opposed to just the starch (aka tapioca starch/flour). Check out Predominantly Paleo for more on that. I don’t feel like telling you the ins and outs of Cassava flour right now, so I’ll just say this – it’s awesome. I’ve used it to make pizza dough and bagels and now, blondies.
Here’s the disclaimer: Don’t convince yourself that if something is gluten free, it’s ‘healthy’. I can’t stand that. When I see posts for ‘healthy’ brownies, or ‘healthy’ pizza dough. These blondies are not ‘healthy’. They are not making your physical health any better. That doesn’t mean they can’t have a place in your life! They are delicious. They are great with coffee. They are a better option than junk-filled, fake-ingredient, mystery-flour store bought options.
I tested this recipe three times. Which was a mistake. It was a mistake because they’re so fucking addictive that I ate probably half a tray every time I made them. OK, that’s en exaggeration. I ate half a tray once. The first batch was brought to a girls weekend where I’m the only one who eats gluten free, and they went over like gangbusters. The second batch, I ate two and then told my boyfriend to bring them to the gym with him and share them so I wouldn’t keep picking at them as I walked by. Turns out he just hid them in the freezer and finished them himself. The third batch…well, don’t worry about the third batch. They’re in a better place.
They’re not too sweet, and pretty light. I am not a huge fan of really rich, dense desserts. These are right up my alley. If you took them out of the oven a little sooner than the recipe notes and toss them in the fridge after they’ve cooled, they’re even chewier.
Maple Nut Blondies (Gluten-Free)
Kristin Kaschak | BigBrashLife.com
- prep time: 10 Min
- cook time: 25-30 Min
- total time: 35-40 Min
Servings: 16 squares
Ingredients:
- 1/2 cup butter (1 stick) or ghee, melted
- 3/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 1/2 cup Otto’s Cassava Flour
- 1 tsp baking powder
- 1 cup chocolate, chopped or chunks
- 1 cup chopped nuts (pecans, walnuts)
Instructions:
- Preheat the oven to 350 F and mighty grace then line an 8 x 8 baking pan with parchment paper.
- In a large bowl, beat butter, sugar and maple syrup until well blended and creamy.
- Add the eggs and vanilla, and mix for another minute until the mixture is smooth.
- Add the flour and baking powder, and gently mix until fully incorporated. Fold in most of the the chopped chocolate and nuts, setting a few tbsp of each aside.
- Pour the batter into your prepared baking pan and level out with a spatula, making sure the batter reaches all edges and corners.
- Bake for 20-25 minutes, until a toothpick poked into the center comes out dry and clean.
- Once they’re done, cool completely and then cut into squares