Many of you may be familiar with the authors of several gluten free cookbooks, Donna Washburn and Heather Butt. Well, they have created a wonderful masterpiece in this gluten free blondies recipe! The photo speaks for itself. If you’re intolerant or allergic to soy, try substituting it for another gluten free flour with a similar protein value in my article, High Protein Gluten Free Flour. This is not only a gluten free recipe, but lacto-ovo vegetarian (no meat, but eats dairy), as well! Enjoy!
A gluten free blondies recipe with amazing hazelnut and chocolate accents.
1 cup low-fat soy flour (250 mL)
1/4 cup hazelnut flour (60 mL)
2 Tbsp tapioca starch (30 mL)
11/2 tsp xanthan gum (7 mL)
1/4 tsp salt (1 mL)
1 cup packed brown sugar (250 mL)
2 large eggs (2)
1/2 cup butter, softened (125 mL)
2 tsp vanilla extract (10 mL)
4 oz bittersweet (dark) chocolate, (125 g) coarsely chopped, divided
2/3 cup toasted coarsely chopped (150 mL)
8-inch (20 cm) square baking pan, lightly greased and bottom and sides lined with parchment paper
In a bowl or plastic bag, combine soy flour, hazelnut flour, tapioca starch, xanthan gum and salt.
In a large bowl, using a handheld electric mixer on low speed, cream brown sugar, eggs, butter and vanilla until well blended. Stir in the dry ingredients just until combined. Stir in half each of the chocolate and hazelnuts.
Spoon batter into prepared pan. Using a moistened rubber spatula, spread to edges, leaving top rough. Sprinkle with the remaining chocolate and hazelnuts, pressing them into the batter. Let stand for 30 minutes. Meanwhile, preheat oven to 325°F (160°C).
Bake for 32 to 35 minutes or until golden. Let cool completely in pan on a rack, then cut into bars. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.
Use a ruler to mark off even bars or squares. Start by cutting in half through the center of the pan, both across and down. Then work toward the outside to keep your cuts straight.