Dessert/ Snacks

Cassava Flour Blondies

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 was kindly sent a bag from Ottos, which I had actually just purchased almost simultaneously on iHerb!

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 Blondies

Print Recipe
By Serves: 10 -12 Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients

  • 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

Instructions

1

Line an 8*8 inch square tin with baking paper; or a 7 * 7 inch for even thicker blondies!

2

Preheat oven to 180C (350F).

3

Whisk together coconut sugar with melted butter, peanut butter, and maple syrup. Whisk in egg yolks.

4

Add flour, salt and baking soda to a large bowl.

5

Fold in the wet ingredients until you have a smooth batter.

6

Fold in chocolate chips; reserve a few for sprinkling on top if desired.

7

Place batter into prepared tin and spread evenly. Sprinkle over reserved chocolate chips and press lightly into the batter.

8

Bake in the preheated oven for 15 minutes.

9

Allow to cool fully, for at least one hour, before slicing.

10

Store in seal tight container for up to four days; freeze for up to one month.

Notes

I love these slightly warmed served with a scoop of ice cream!

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