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Saturday
Sep192009

Blondies

Sometimes, just sometimes, things go just the way you want.

I’m really pretty easy to please. (OK, right about now my family is snickering.) Really. I was happy all afternoon because these blondies turned out just like I’d hoped they would. First time out. It’s a beautiful thing.

I admit I was skeptical. I bought pre-mixed glutenfree flour because—OK I’ll say it—it’s easier. When life gets busy and you still want to bake sometimes it has to be easier. That’s all. So, I bought this flour and hadn’t used it and, well, today was the day. It worked. It was good. Yay!

These Blondies are just right. Not too sweet. Not too spicy. Just right.

There are nuts and coconut and glutenfree oats in them, too. Oh, not to mention chocolate chips. Because you know I love chocolate.

Well, just go ahead. Try them. Then you can tell me if you like them…

Blondies

1 ½ cups GF flour (use one with xanthan gum)

¼ cup GF rolled oats

¾ cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup vegetable oil

½ cup applesauce

1 EnerG egg replacer

1 ½ teaspoons vanilla

¼ cup chocolate chips

¼ cup chopped walnuts

¼ cup flaked unsweetened coconut

 

Preheat the oven to 350 degrees.

Make the faux egg: 1 ½ teaspoons EnerG Egg Replacer plus 2 tablespoons warm water. Mix together and set aside.

Mix the dry ingredients—flour, oats, brown sugar, baking powder and cinnamon—together in a large bowl.

Add the oil, applesauce, vanilla, and egg replacer. Mix by hand until all ingredients are fully incorporated.

Measure out and add the chocolate chips, walnuts, and coconut. Gently mix them in until they are evenly spread through the dough.

Turn it out into a parchment lined 8” x 8” baking dish. If you have some extra chips, walnuts, and coconut sprinkle them on top to decorate the blondies. I also sprinkled some cinnamon sugar on top of that.

Pop the pan in the oven for 25-30 minutes. Leave them in the pan for 10 minutes or so then lift the blondies out (using the parchment) and transfer to a cooling rack to finish cooling.

Slice into 12 bars. Eat within a day or two or freeze.

Note: I used Authentic Foods Gluten-Free Multi Blend Flour

PRINT RECIPE

« Apple Cider Cake | Main | Fried Green Tomatoes »

Reader Comments (13)

I've never made/eaten a blondie in my life. Yours look fabulous and now I'm wondering why I haven't ventured to try one. I think I'm going to have to now.

Sep 20, 2009 | Unregistered CommenterRachel

THANK YOU beyond words for this recipe - if you visit my blog archives, you'll know why ;)

Sep 20, 2009 | Unregistered CommenterVeggieGirl

These look gorgeous Nancy WOW! I wish I could bite into your blondies they look AMAZING!

Sep 21, 2009 | Unregistered CommenterJeena

I made these last night and must have done something wrong along the way. Mine turned out very fluffy/cakey, not a nice dense/fudgy consistency I was looking for. Going to give it another go and see what I might have done wrong. They tasted pretty good, just not quite what I was going for. Here's to another try.

Rachel - I will make these again (have time to do it tomorrow) as a test and let you know the results. Wondering if it had something to do with the flour? -Nancy

Based on our conversations it may be that substituting the egg replacer with real egg may have given you a more fluffy/cakey texture. I would try omitting the baking powder and see if that works. -Nancy

Oct 7, 2009 | Unregistered CommenterRachel

You know I love blondies!! I bake them all the time :)

Oct 8, 2009 | Unregistered CommenterVeggieGirl

Ah, I saw the revision to your recipe and that makes me feel better! I made them and served them for breakfast for my son's birthday brunch and they alright but mine were much flatter than your picture, but I thought it was my revisions in replacing brown sugar with lakanto. I am SO glad that you posted the changes and now I will test them again. I LOVE blondies and now I'll be on a mission to make some more!

Debbie - I think it's possible the substitution in sugars could affect the end result. Just as an example, Rachel (http://livingwithoutwheat.blogspot.com) used a real egg instead of egg replacer and the end result was more like cake than a dense blondie. We worked through that and she omitted the leavening agent (baking powder) and that seemed to work perfectly.

I would just say experiment a little with it.

If you're going to use the vegetable oil (using the recipe as stated on the site) make sure you mix everything by hand - when I mixed it with the mixer the result was not as good. If you're going to replace the oil with Earth Balance you'll have to change the method of mixing because you want to make sure the EB is mixed in thoroughly. I can work with you on that and will send you an email so we can do that if you like.

I got the best result (the one in the picture) by following the recipe as it is written here and mixing it by hand. - Nancy

Oct 15, 2009 | Unregistered CommenterDebbie

Hi :]
These look so amazing and yummy, I would love to give them a try. I was wondering though, when you say mixing by hand, do you mean a hand mixer? Or actually turning it with a big spoon?

Clarissa - mixing with a big spoon. I'm not really sure why it works better with this recipe but it does. (Although now I just might have to try to figure that one out!) -Nancy

Oct 17, 2009 | Unregistered CommenterClarissa

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Mar 29, 2011 | Unregistered CommenterJosh

These were so easy to make and so good! Even my parents, who can eat gluten, eggs, and dairy, loved them! Thank you! I can't wait to try more of your recipes.

Kirsten - so glad you enjoyed them!

Apr 11, 2011 | Unregistered CommenterKirsten

My son can't do the oats either, even if they're GF. What changes would you suggest if I leave them out? Thanks so much for the recipe!

Aug 19, 2011 | Unregistered Commenterreidsmama

Julie - I've been thinking it might be good to try quinoa flakes as a substitute for oats. I have not tried this myself so can't say for certain it would work. If you try it I'd be interested in knowing about your results. Nancy

Aug 20, 2011 | Registered CommenterNancy Kohler

I live in a village in Europe and they don't have chocolate chips here (weird, I know) - is there a substitute? Could I use a milk or dark or cocoa chocolate bar like a euro version of a Hershey's bar (broken into pieces?) My hubby can't stomach a lot of chocolate (though I love it) so I can't add a lot anyway....

Oh, so if I use one regular egg (medium or large? no egg replacement here!) do I leave out the baking powder? Just making sure!!

Also - what if I cannot find GFree flour with xanthan gum? Can I add it in? How much? (Never used it before....)

I would like to make these for my birthday in 3 days if I can modify the recipe and find all the ingredients!!!

Thank you!

Michele, I'm pretty sure you can chop up some chocolate in lieu of chips. I'd leave out the baking powder if you're using an egg. And, yes you can add xanthan (or guar) gum if your flour does not contain it. Rule of thumb is 1/4 teaspoon for every cup of flour. I tend to go a little less than that.

Mar 5, 2012 | Unregistered CommenterMichele

Dear Nancy,
thank you for your blog. My husband can't do Wheat, Dairy, soy, egg and sugar. And finding recipes is extremely challenging!! We love your chicken chilli.
I am going to make the Blondies with part honey and part brown sugar! (he can handle a little sugar, since I've tried it with Apple Crumble, but we usually use honey to replace sugar... I thought I'd try 1/4 cup brown sugar and 1/2 cup honey?? ) I hope it doesn't make them too fudgy and liquid? we can only experiment and see what happens. I'll let you know how it goes.

if you have any other suggestions for replacing sugar (and not with pretend sugar like aspartame etc...) I''d love to hear what and how:-)

thank you so much!!

Mar 30, 2013 | Unregistered CommenterTish

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