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Posts Tagged ‘blondies’

 

Call me weird, but I have always preferred blondies over brownies. Don’t get me wrong… I love chocolate, but I like it in small doses, like one or two squares of a high-quality, dark chocolate bar. But something about blondies makes my mouth literally water, and traditional blondies share a lot in common (i.e., butter and sugar) with my favorite sweet flavor–butterscotch.

The blondies of my childhood were essentially white flour, butter and brown sugar (think obesity, type II diabetes, high triglycerides, etc.). So how can I indulge in eating my beloved blondies without putting on 10 pounds, causing my insulin levels to go haywire or just feeling badly for overindulging?

Enter almond-butter blondies. I make mine with very little sugar–which offsets a lot of guilt, and with almond butter and almond flour, so I feel I’m getting something good (i.e., a hefty serving of protein) out of my indulgence. In fact, I generally feel so justified in eating these, that I almost never stop at just one!

These are gluten-free, get a nice “crust” to them, yet retain plenty of gooey, chewy goodness on the inside. My kids are always trying to get me to add in extra chocolate chips or chunks, but it’s actually the non-chocolate part I’m really after. I hope you will give them a try, and tweak the recipe as you wish to fit your sweet and texture preferences.

 

Ingredients

1/2 cup almond butter

1/4 cup coconut oil, melted

1/3 cup coconut sugar (to make Paleo) or 1/3 cup brown sugar

1 egg

2 tsp pure vanilla extract

1 scant cup almond flour

2 Tbsp tapioca starch

1 tsp baking soda

1/4 generous tsp sea salt

1/3 cup dark chocolate chips, chunks or chopped pecans or walnuts

 

Preparation

Preheat oven to 350 degrees Fahrenheit. Line an 8×8 baking dish with parchment paper (so there’s no pan to clean up!).

In a small bowl, whisk together all the dry ingredients (except the chocolate chips, chunks or nuts) and set aside. In a medium bowl, whisk the almond butter and sugar until well blended and no lumps are left. Whisk in the vanilla and coconut oil, followed by the egg. Using a rubber spatula, fold in the dry ingredients until blended, then fold in the chocolate chips, chunks or nuts.

Scrape the dough into the prepared pan and carefully smooth the surface using the spatula. Place in the center of the oven and bake for 18-20 minutes or until edges are just slightly brown. (It’s better to underbake slightly instead of overbake so the cookies retain some gooey/chewy quality!)

Allow to cool completely before cutting into 9 or 16 squares depending on whether you want to feel guilty for having more than one at a time.

Enjoy!

 

 

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“Blondies”–along with really good shortbread and perfectly-cooked snickerdoodles, continue to top my list of favorite cookies. I’ve always loved “blondies” more than “brownies.” I can’t say what it is except that I like my chocolate in small doses and brownies just seem like too much of a good thing. I also like how blondies offer a subtle butterscotchy-maple flavor–something that hints of a more decadent dessert, such as sticky toffee pudding.

I’ve been tinkering around with this recipe for a few weeks, and I finally like where it is. First, these cookies can be made in about 30 minutes with less than 10 minutes of actual work time involved! Second, the top is a little crunchy while the inside is fairly gooey/chewy. They’re not super low sugar like many of my desserts, but they have substantially less sugar than many of their counterparts.

These blondies are also loaded with protein, and they’re gluten-, egg- and dairy-free to boot.

Ingredients

1/2 cup + 2 tbsp almond butter or other nut butter (I like to use half almond, half cashew)

1/4 cup non dairy milk, such as almond or coconut

2 tbsp maple syrup

1/2 cup coconut sugar or other unrefined sugar

1 tbsp vanilla extract

1 cup gluten-free flour (I use 1/2 cup all-purpose plus some arrowroot and cassava flours)

Scant 1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup raw pecans, finely chopped

1/3 cup vegan chocolate chips (I like this brand)

1 tsp coconut oil

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Preparation

Preheat the oven to 350 degrees F. Grease an 8×8-inch baking pan and line the bottom with parchment paper.

In a bowl, mix the almond butter, non dairy milk, coconut sugar, maple syrup and vanilla until well combined and smooth.

In a small mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Stir the dry ingredients into the wet and mix until just combined.

Fold in the chopped pecans. Drop the very thick stiff batter into the pan. Using a spatula, press the batter down to even it out in the pan.

Bake for 20 to 25 minutes, or until the top is be set. While the blondies are baking, melt the chocolate chips and coconut oil in a small saucepan over very low heat. When the blondies are out of the oven, drizzle the melted chocolate mixture over the pan. Let the blondies cool for 15 minutes before slicing. Makes 9 cookies approximately 2 inches by 2 inches.

Enjoy!

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