Two comments I hear often about gluten free desserts are that they taste awful or have no flavor. CLEARLY none of these people have had any of my desserts before. It’s all about combining simple ingredients that taste good to create something that tastes even better.
My baking inspiration comes from all over – cookbooks I read, blogs I follow, Instagram accounts I drool over, articles I come across, BuzzFeed (hehe). I also love to follow recipe creators who develop non-gluten free desserts and dishes, so I challenge myself to turn that dish into a GF version. A few influencers include Justin Chappel, Kitchy Kitchen, Brittany Angell, Lexi’s Clean Kitchen, Picky Palate, and many more!
These bars were a super fun and easy recipe to create; even though I had to tie up the bag of white chocolate chips – if not I would have eaten the whole bag.
White Chocolate Chip, Brown Sugar Blondies Gluten Free
Suggested tools: 8 x 8 or 9 x 9 pan
- 1/4 cup butter room temperature
- 3/4 cup almond butter (Barney Butter)
- 1/2 cup light brown sugar
- 2 eggs
- 1 cup white chocolate chips
- 1.5 cup quinoa flour (Bob’s Red Mill)
- 1 teaspoon baking powder
Cream together your butter, almond butter and light brown sugar.
Crack your eggs one at a time and mix for about a minute.
Add your quinoa flour and baking powder. Mix for 1-2 minutes.
Here comes my favorite part – the white chocolate chips! Drop in those little delicious bites. The recipe calls for a cup, but if you want to add a little extra, do whatever your heart desires.
Spread your mixture into a greased/lightly sprayed square baking pan.
Bake on 350 for about 25 minutes. Let cool for at least 20 minutes before cutting and serving.
All of these mouth watering photos were taken by my very talented friend Sarah Landry of Sarah Jayne Photography. I wouldn’t look half as good – and the blondies too – if it wasn’t for her!