I was a little confused and slightly intrigued the first time I saw a recipe for a blondie. Once I understood that a blondie is just a brownie without the chocolate it made sense.
Blondies seem to pop up all over the place. Maybe I grew up in a cave, or they’re just one of those things that never made it to Ohio, but I’d never had one in my entire life. (If you’re from Ohio and have ever lived elsewhere you know exactly what I mean.)
Like many things, I have to see something eight or ten times before I slow down enough to modify my ‘to cook list’ and make something else. (It’s the trademark of an obsessive home cook.) I must have hit my limit last weekend because I went on a blondie baking rampage – actually a quest for the perfect sugar-free, gluten-free blondie.
If you stop by Smitten Kitchen, Deb talks about all types of blondie possibilities. And Jill at hey, that tastes good made some fabulous peanut butter blondies. I looked at their versions and then put my own spin on them. After two batches that didn’t quite hit the mark, I stood in front of my pantry as I often do and looked for inspiration. Currants and walnuts with a little orange zest sounded like they might do the trick.
I always like to see how I can make things a little healthier without sacrificing flavor or texture. For this recipe, I reduced the butter and added some low-fat organic yogurt. I don’t often eat peanut butter but I do love almond butter, which gave these blondies great flavor. The currants, walnuts, and hint of orange zest make for a more decadent, grown-up blondie while still having that fun, chewy texture.
This recipe has become one of my favorites. I’ve had one every night since I made them. I hope you like them as much as I do.
What are your best tricks for finding inspiration in the kitchen?
Fridays are even more fun with so many great blog carnivals….stop by and see what’s going on at these great sites:
- Food on Friday at Ann Kroeker’s
- Amy’s Finer Things Friday
- Foodie Friday at Designs by Gollum
- The Grocery Cart Challenge Recipe Swap
- Friday Favorites at Daily Dwelling
I woke up this morning and had to pause to remember all those who lost their lives that day, their families and friends, and all the heroes who helped with the rescue. I was overcome with a deep sense of gratitude for just being able to get up, breathe, and walk. Life is such a precious gift – sometimes I get do busy I forget all of the simple joys that are in front of me every day. Today, I remembered.
Serves: Makes 12 cookie bars
- 4 tablespoons unsalted butter, melted
- ⅔ cup agave nectar
- ¼ cup organic low-fat yogurt
- ½ cup almond butter
- 1 extra large egg
- 1 teaspoon good vanilla extract
- 1 teaspoon orange zest
- 1 cup All Purpose Gluten-Free Flour Blend
- ⅛ teaspoon kosher salt
- 1 cup walnuts, roughly chopped
- ½ cup currants
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper and butter or oil it.
- Put the melted butter and agave in a medium bowl and mix on medium high until light. Add yogurt and mix thoroughly.
- Microwave almond butter for 45 seconds to one minute, or until soft and slighty runny. Add almond butter, egg, vanilla, and orange zest and mix on medium low until incorporated thoroughly.
- Sift gluten-free flour blend and salt together. Add to bowl in one addition and mix well. Stir in walnuts and currants.
- Place batter in prepared pan and bake for 25 – 30 minutes or until a cake tester tests clean. Let cool on wire rack, remove from pan, and cut into 12 even squares. To store, refrigerate in an airtight container.