Some nights call for putting our phones on airplane mode and diving face first into cozy baking escapades. The ideal recipe can be quickly whisked up by hand, baked in bulk, and made with ingredients clean enough for us to indulge in without a second thought. When it comes to gluten-free baking, food blogger and cookbook author, Kimberly Snyder has the best tip ever below. Her brand new book, Recipes for Your Perfectly Imperfect Life is loaded with joy-inducing dishes and key insights like these. Make her gluten-free flour mix ahead of time and whip up her clean blondies recipe tonight...
When you’re baking gluten-free and vegan, you absolutely must have a mix of gluten-free flours for the recipes to work. Trust me, this recipe has come from an incredible amount of trial and error! I’ve finally discovered that it is so much easier to have a pre-made gluten-free flour mix handy in the kitchen, rather than trying to portion out individual amounts of each flour or ingredient for every recipe.
It’s great to double, triple, or even quadruple this recipe. That way, it’s always ready to go whenever you feel like baking some of these yummy desserts!
Vegan, gluten-free, and properly food-combined baking is no easy feat! I have to say that I am very happy with how delicious this recipe is. When I was taste-testing, I ate almost a third of the container myself in one sitting! Like the Mint-Chocolate Lover’s Brownies (page 260 in my book), these brownies come out super soft and fudge-y. And remember, throwing them in the freezer for twenty minutes or so makes them easier to cut. I hope you love them as much as I do!
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The post Cancel Your Plans + Make A Batch of These Gluten-Free Blondies appeared first on The Chalkboard.
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