Never in a million years did I think that one day I would be standing in my kitchen with organic coconut sugar and gluten free flour. Five years ago I didn’t even know that there were “organic” foods or “gluten free” foods or any of that. All I knew was “food”. My oh my how things have changed in the past 5 years.
I first attempted gluten free baking/dessert making when my brother’s girlfriend found out that she had Celiac Disease. We had a few other family members before her that had found out that they had Celiac Disease but I never had to bake for them. Baking gluten free was/is a whole new world for me. Reading labels 1,000% more carefully, making sure to only use gluten free items, worrying about the taste, worrying about how it would come out and worrying if it would still make them sick. I get freaked out over regular baking haha, gluten free baking takes me to a whole new level of freak out.
When I found out that Ricki from RickiHeller.com had a new cookbook coming out that was packed with recipes that were Naturally Sweet and Gluten-Free, I jumped at the chance to take a look at it and get some more inspiration for my new quest to “make things that Meghan can eat”! This cookbook has over 100 gluten-free, allergy free, natural sweet dessert recipes! I chose these Butterscotch Blondies with Chocolate Chips and Cranberries for my review.
I personally thought that turned out pretty well for someone that doesn’t do a lot of gluten free baking (that would be me haha). They kind of had the texture of cookie cake (which I LOVE), I could taste the chocolate and the tartness from the cranberries and hints of butterscotch throughout them. They had a bit of sweetness but definitely were not super sugary sweet like some desserts. Also I didn’t have this enormous amount of guilt hanging over my head from eating something “packed with sugar”! Love that!
#2. Do you have any certain food allergies? I have a few family members that have to follow a gluten free diet and there are some foods that they really, really miss but can’t have. Do you miss certain foods or have you found ways to make all of your favorite treats fit into your current lifestyle?
What would you say is your favorite recipe from the cookbook?
What was your main reason for wanting to write a dessert cookbook instead of a cookbook of entrees or something along those lines?
Do you have any advice for someone that’s having to switch to an allergy friendly diet, but is having a hard time making the transition?
So what do you think? I wish that you were here to taste them! Do you cook or bake gluten free? If so, (or if you’re wanting to start) I’ve got a giveaway for you at the end of this post! I’m giving away a copy of Ricki’s new cookbook Naturally Sweet and Gluten-Free! {Look below under the recipe for the giveaway}
I know the ingredients list might make some people a little nervous, but don’t be! I found most of what I needed at my local Walmart. Some things like the lucuma powder and xanthan gum that I couldn’t find there can be found at Whole Foods or online!
{Gluten Free}
Butterscotch Blondies with Chocolate Chips and Cranberries
Ingredients
Free Flour Mix (see page 22)
¾ cup (75 g) whole oat flour (to make
your own, see page 35)
3 Tbsp (45 ml) lucuma powder
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) baking soda
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) xanthan gum (use only
Bob’s Red Mill brand if you are
concerned about a corn allergy)
1/3 cup (25 g) coconut sugar
1 Tbsp (15 ml) water
½ cup (120 ml) coconut nectar
1/8 tsp (.5 ml) pure stevia powder or
¼ tsp (1 ml) pure plain or vanilla
stevia liquid, or to taste
1/3 cup (90 ml) sunflower or other
light-tasting oil, preferably organic
1 Tbsp (30 ml) pure vanilla extract
¼ tsp (1 ml) rum, butterscotch, or brandy
flavoring (optional)
½ cup (100 g) unsweetened carob chips
or dairy-free dark chocolate chips
1/3 cup (80 ml) dried goji berries,
cherries, cranberries, or dried fruit of
your choice
Instructions
Preheat the oven to 325°F (170°C). Line an 8-inch (20-cm) square pan with parchment paper, or spray well with nonstick spray.
In a medium bowl, sift together the flours, lucuma powder, baking powder, baking soda, salt, and xanthan gum.
In a large bowl, mix the coconut sugar and water until the sugar begins to dissolve. Add the coconut nectar, stevia, oil, vanilla, and flavoring, if using, until well blended. Gently stir in the chips and gojis (or cranberries).
Pour the dry mixture over the wet ingredients and stir to blend. You will have a thick and sticky batter. Turn the batter into the prepared pan and smooth the top.
Bake for 20 to 25 minutes, rotating the pan about halfway through baking, until a tester inserted in the
center comes out just barely clean (a moist crumb or two is fine). Take care not to overbake, as these will dry out!
The top may fall a little as it cools; this is fine. Allow to cool completely in pan before cutting into squares.
See page 37, storing your baked goods. May be frozen.
Yields: 9 large bars
You can find Ricki Heller on her blog,Facebook , and on Twitter. You can also purchase her new cookbook here!!
a Rafflecopter giveaway
I was sent a copy of this cookbook to review, but as always all opinions are 100% mine.
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