Maple Almond Blondies

We had about 15 teens in and out of our home on the Sabbath.  You can call them grandchildren.  It is overwhelming to see so many people who are FAMILY.  It is wonderful.  It is wild.  It is wacky.  We also had two babies my daughter and son-in law.  On top of that, we had my son-in law's brother and parents.  Yes, it was crowded.

We were celebrating the newest child in our family and the engagement of one of my grandsons.  Having a fantastic daughter and a fabulous granddaughter, a lot of the cooking came over with them.  At that, I didn't stop for two days straight baking and cooking.  The favorite dessert was a cinnamon chocolate chip cake.  It disappeared all too soon.  I also made a yummy chocolate pie using Rosemarie chocolate bars. These blondies were the gluten-free contribution for hubby.  Finally, I made caramelbars.  My friend brought over a huge fruit salad and we got non dairy ice cream. There was very little left although I thought it was much too much.  Dessert seems to do this.
  I just realized, I had not photos of these blondies. They look like these which are from The Intolerant Gourmet

Below are hubby's blondies.

Maple Almond Blondies

Ingredients:

1 1/3 cups sifted gluten-free  flour mixture
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1/2 teaspoon pure maple syrup
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1/2 cup slivered almonds
2 tablespoons maple syrup

Method:

Preheat oven to 350 degrees F. 

Spray a 9 x 9 x 1-3/4 inch pan with oil.

Sift together flour, baking powder and salt and set aside. 

In large bowl, beat together butter, maple syrup, sugar, egg and vanilla until smooth.

Stir in the flour mixture and the nuts until well blended. 

Spread evenly in prepared pan.  

Bake 25-30 minutes or until surface springs back when gently pressed. 

Poke holes with a toothpick in the top of cake.  Pour a few tablespoons of maple syrup on top and allow to seep into the cake.

Cool slightly. While still warm, cut into bars with a sharp knife.

Eat and enjoy.

Comments

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more