Cassava what?! Well basically it’s my new favourite grain free flour. Not low carb or keto, because I’m personally not about that life, just a grain free alternative which for the most part seems to work 1:1 to replace standard wheat flour in recipes… I’m not sure about bread but cakes and cookies and of course blondies and brownies, it seems to be a winner.
I actually love the subtle yet unique flavour of the cassava flour too! It’s very moreish, especially in combination with peanut butter and chocolate chips; but sure what the hell wouldn’t be.
I like my blondies and brownies thick! Gooey in the middle, a little chewy and baked through around the edges, in an ideal world a little crispy on top, but I find that easier to achieve with brownies.
I have had to stop myself claiming that “this is my new favourite” or “go to recipe” as there are just too many that I love, but it’s definitely in my top ten list!
Cassava Flour Cookie Dough BlondiesPrint Recipe
- 120g butter melted
- 80g rich roast all natural smooth peanut butter
- 100g coconut sugar; best for the chew factor and light caramel flavour
- 60g maple syrup
- 2 large egg yolks
- 140g Otto's Cassava Flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100g mini dark chocolate chips or chunks
Line an 8*8 inch square tin with baking paper; or a 7 * 7 inch for even thicker blondies!
Preheat oven to 180C (350F).
Whisk together coconut sugar with melted butter, peanut butter, and maple syrup. Whisk in egg yolks.
Add flour, salt and baking soda to a large bowl.
Fold in the wet ingredients until you have a smooth batter.
Fold in chocolate chips; reserve a few for sprinkling on top if desired.
Place batter into prepared tin and spread evenly. Sprinkle over reserved chocolate chips and press lightly into the batter.
Bake in the preheated oven for 15 minutes.
Allow to cool fully, for at least one hour, before slicing.
Store in seal tight container for up to four days; freeze for up to one month.
I love these slightly warmed served with a scoop of ice cream!