The World’s Easiest Blondies
Reprinted from World’s Easiest Paleo Baking by Elizabeth Barbone (Lake Isle Press, 2016). Recipes and photography copyright Elizabeth Barbone.
Yield: 12 small or 9 medium bars
170 grams (1 1⁄2 cups) finely ground almond flour
57 grams (1⁄2 cup) tapioca starch
45 grams (1⁄4 cup) evaporated cane juice or coconut sugar
1 teaspoon baking powder, homemade (recipe included) or grain-free store-bought
1⁄2 teaspoon salt
85 grams (6 tablespoons) milk, dairy-free or traditional
2 tablespoons honey
Adjust oven rack to middle position and heat oven to 350 degrees. Spray a 9-inch-square cake pan with nonstick cooking spray. Cut a piece of parchment paper as wide as pan and long enough to overhang edges of pan by 2 inches. Place parchment in pan, running your finger along edge so it fits snugly. Spray parchment with nonstick cooking spray or brush with melted coconut oil.
Whisk almond flour, tapioca starch, evaporated cane juice, baking powder, and salt together in a medium mixing bowl. Add milk and honey and stir with a wooden spoon until batter is smooth. Spoon batter into prepared pan.
Bake until golden brown, about 30 minutes. A cake tester inserted into the center should come out clean.
Allow to cool in pan on a wire rack. When completely cool, lift out of pan with parchment overhang and cut into 9 or 12 bars. Wrap bars in plastic wrap and store on counter for up to 3 days. Freeze cooled, cut bars for up to 1 month wrapped in plastic wrap and placed in a freezer container. Thaw at room temperature.
Variation
Blondie Mix-Ins: Add up to 1⁄2 cup dairy-free dark chocolate chips, chopped nuts, dried fruit, or a combination of all three.
Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch. Thankfully it’s easy to make your own by combining 1/4 cup cream of tartar, 2 tablespoons baking soda, and 1 teaspoon tapioca starch in a small bowl. Whisk together and store in pantry in an airtight container for up to 4 weeks.
170 grams (1 1⁄2 cups) finely ground almond flour
57 grams (1⁄2 cup) tapioca starch
45 grams (1⁄4 cup) evaporated cane juice or coconut sugar
1 teaspoon baking powder, homemade (recipe included) or grain-free store-bought
1⁄2 teaspoon salt
85 grams (6 tablespoons) milk, dairy-free or traditional
2 tablespoons honey
Adjust oven rack to middle position and heat oven to 350 degrees. Spray a 9-inch-square cake pan with nonstick cooking spray. Cut a piece of parchment paper as wide as pan and long enough to overhang edges of pan by 2 inches. Place parchment in pan, running your finger along edge so it fits snugly. Spray parchment with nonstick cooking spray or brush with melted coconut oil.
Whisk almond flour, tapioca starch, evaporated cane juice, baking powder, and salt together in a medium mixing bowl. Add milk and honey and stir with a wooden spoon until batter is smooth. Spoon batter into prepared pan.
Bake until golden brown, about 30 minutes. A cake tester inserted into the center should come out clean.
Allow to cool in pan on a wire rack. When completely cool, lift out of pan with parchment overhang and cut into 9 or 12 bars. Wrap bars in plastic wrap and store on counter for up to 3 days. Freeze cooled, cut bars for up to 1 month wrapped in plastic wrap and placed in a freezer container. Thaw at room temperature.
Variation
Blondie Mix-Ins: Add up to 1⁄2 cup dairy-free dark chocolate chips, chopped nuts, dried fruit, or a combination of all three.
Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch. Thankfully it’s easy to make your own by combining 1/4 cup cream of tartar, 2 tablespoons baking soda, and 1 teaspoon tapioca starch in a small bowl. Whisk together and store in pantry in an airtight container for up to 4 weeks.
