BabyCakes NYC Gluten Free Blondies

These delightful treats come from “BabyCakes”, the new cookbook from renowned gluten-free baker, Erin McKenna, owner of BabyCakes NYC. This recipe can also be found on our bags of Garbanzo Fava Flour. Gluten Free, Lactose Free, Soy Free, Vegan.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 5
You:
Rate this recipe!
Servings 12people
Submitted By Erin McKenna from the Baby Cakes cookbook
These delightful treats come from "BabyCakes", the new cookbook from renowned gluten-free baker, Erin McKenna, owner of BabyCakes NYC. This recipe can also be found on our bags of Garbanzo Fava Flour. Gluten Free, Lactose Free, Soy Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 5
You:
Rate this recipe!
Servings 12people
Submitted By Erin McKenna from the Baby Cakes cookbook
These delightful treats come from "BabyCakes", the new cookbook from renowned gluten-free baker, Erin McKenna, owner of BabyCakes NYC. This recipe can also be found on our bags of Garbanzo Fava Flour. Gluten Free, Lactose Free, Soy Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 325°F. Lightly grease three 12-mini-muffin tins* with oil.
  2. In a medium bowl, whisk together the flours, potato starch, arrowroot starch, sugar, baking powder, baking soda, xanthan gum and salt. Add the 1/2 cup oil and the applesauce, vanilla and hot water and stir until batter is smooth. Using a plastic spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
  3. Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake on the center rack for 9 minutes, rotating the tray 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
  4. Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover remaining blondies with plastic wrap and store at room temperature for up to 3 days.



    Makes 12 servings.
Recipe Notes

*If you do not have mini-muffin tins, a greased 9 x 13-inch pan will work just fine. When using this method, bake blondies for 25 minutes.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *