Vegan, Gluten-Free Blondies

Last weekend, my sister, my mom, and I got our hands dirty, tackling another recipe from the Babycakes cookbook: gluten-free blondies. Actually, there wasn't much tackling going on because, as long as you have the ingredients, this recipe is actually really easy to make and the blondies turned out great! And I don't mean great for a vegan, gluten-free dessert. I mean great, period. I know that there are varying opinions of Babycakes out there and I'm not saying that all their recipes hit the spot, but these were good. More like mini chocolate chip muffins then blondies, but, hey, I like mini chocolate chip muffins, so that was okay by me. Besides, Zooey Deschanel likes them, so they must be good! :-)

You can find the complete recipe after the jump.


Check out Bob's Red Mill for the a wide-range of unusual flours.

1/2 cup GF Garbanzo Fava Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
1/4 cup Arrowroot Starch
1 1/4 cups Evaporated Cane Juice
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Xanthan Gum
1 tsp Sea Salt
1/2 cup Coconut Oil or Canola Oil
1/3 cup Applesauce, unsweetened
2 Tb Vanilla
1/2 cup Hot Water
1 cup Vegan Chocolate Chips

Preheat the oven to 325°F. Lightly grease three 12-mini-muffin tins* with oil.

In a medium bowl, whisk together the flours, potato starch, arrowroot starch, sugar, baking powder, baking soda, xanthan gum and salt. Add the 1/2 cup oil and the applesauce, vanilla and hot water and stir until batter is smooth. Using a plastic spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.

Using a melon baler, scoop the batter into each prepared mini-muffin cup. Bake on the center rack for 9 minutes, rotating the tray 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.

Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover remaining blondies with plastic wrap and store at room temperature for up to 3 days.

*If you do not have mini-muffin tins, a greased 9 x 13-inch pan will work just fine. When using this method, bake blondies for 25 minutes.


veggievixen said...

the ingredient list in that book is crazy, but you're right, as long as you have all the stuff it's like making any other recipe. i've only tried the brownies and liked how they turned out, i'll have to try this as well!

dessert girl said...

Yeah, when you first get the cookbook, it can be intimidating, but it's like any other cookbook, once you track down the ingredients. Some recipes are more time consuming than others, but, again, that's the case with basically every cookbook.

Dominique said...

yum!! that looks so good! i think that will be the next thing i make from the babycakes cookbook. thanks for sharing!

Megan@Feasting on Art said...

They look pretty tasty!

frisian_mom said...

why is that dessert on the floor?

dessert girl said...

I was trying to get a good shot. The light was really good right there. :-)

Anonymous said...

Thank you so much for posting your review of the Blondies from the cookbook. From your photos, it looks like you did a wonderful job! Keep up the great work and thank you so much for sharing your results!

BabyCakes NYC

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