Blondies

Sometimes, just sometimes, things go just the way you want.

I’m really pretty easy to please. (OK, right about now my family is snickering.) Really. I was happy all afternoon because these blondies turned out just like I’d hoped they would. First time out. It’s a beautiful thing.

I admit I was skeptical. I bought pre-mixed glutenfree flour because—OK I’ll say it—it’s easier. When life gets busy and you still want to bake sometimes it has to be easier. That’s all. So, I bought this flour and hadn’t used it and, well, today was the day. It worked. It was good. Yay!

These Blondies are just right. Not too sweet. Not too spicy. Just right.

There are nuts and coconut and glutenfree oats in them, too. Oh, not to mention chocolate chips. Because you know I love chocolate.

Well, just go ahead. Try them. Then you can tell me if you like them…

Blondies

1 ½ cups GF flour (use one with xanthan gum)

¼ cup GF rolled oats

¾ cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup vegetable oil

½ cup applesauce

1 EnerG egg replacer

1 ½ teaspoons vanilla

¼ cup chocolate chips

¼ cup chopped walnuts

¼ cup flaked unsweetened coconut

Preheat the oven to 350 degrees.

Make the faux egg: 1 ½ teaspoons EnerG Egg Replacer plus 2 tablespoons warm water. Mix together and set aside.

Mix the dry ingredients—flour, oats, brown sugar, baking powder and cinnamon—together in a large bowl.

Add the oil, applesauce, vanilla, and egg replacer. Mix by hand until all ingredients are fully incorporated.

Measure out and add the chocolate chips, walnuts, and coconut. Gently mix them in until they are evenly spread through the dough.

Turn it out into a parchment lined 8” x 8” baking dish. If you have some extra chips, walnuts, and coconut sprinkle them on top to decorate the blondies. I also sprinkled some cinnamon sugar on top of that.

Pop the pan in the oven for 25-30 minutes. Leave them in the pan for 10 minutes or so then lift the blondies out (using the parchment) and transfer to a cooling rack to finish cooling.

Slice into 12 bars. Eat within a day or two or freeze.

Note: I used Authentic Foods Gluten-Free Multi Blend Flour

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Very Chocolate Gelato

Ah, Gelato! And, Chocolate! Two of my very favorite things. So, how could Chocolate Gelato be anything short of delightful?

There’s so much to know about iced confections. The variety—ice cream, sherbet, sorbet, Italian ice, gelato, frozen custard. Or, the history which dates back to the early part of the first millennium when Emperor Nero feasted on iced cream treats. Let’s not forget the flavors that are too many to mention and getting more sophisticated each day. So much to chew on.

We could just not talk about it at all. We could just eat and enjoy it. That’s really what ice cream is all about. The only decision to make is the flavor and whether to enjoy it in a cup or cone. So, pick any flavor, because tomorrow (or sooner) you can choose another. Carefree. Simple. Wonderful.

Oh, one more thing. Yes, this is a blog geared to a certain foodie niche—sensitivities to gluten, dairy, and eggs and vegan cooking. But, hold on. Don’t run away yet. This isn’t a recipe with ingredients you’ve never heard of before. You’re going to want to stay and read it. And, then you’re going to want to try it. Because, it’s as good as or better than any chocolate ice cream, gelato, whatever, you’ve ever tried. Rich, creamy and chocolaty. And, delicious. So, go on, check it out.

For more coconut milk recipes visit The W.H.O.L.E. Gang Friday Foodie Fix: Coconut Milk

This recipe appears as part of Chocolate round-up on Savoring The Thyme to celebrate Interantional Chocolate Day. (What a wonderful holiday!) You’ll want to visit to see lots of wonderful chocolate desserts (some of which are gluten-free).

Very Chocolate Gelato

1 can (13.5 ounces) coconut milk*

2.5 ounces prepared coffee or water

1/3 cup dutch processed unsweetened cocoa

3 ounces dark chocolate

1 teaspoon vanilla

1 teaspoon arrowroot

½ cup sugar

pinch of salt

Reserve one cup of the coconut milk. Whisk together the remaining coconut milk, vanilla, coffee (or water, if you prefer), salt and arrowroot. Set aside.

In a heavy bottomed saucepan whisk together the cup of reserved coconut milk, sugar and cocoa. Bring to a simmer over medium heat whisking frequently. Take care not to burn the mixture.

Stir in the coconut milk/coffee mixture and dark chocolate (chop the chocolate or use Enjoy Life Chocolate Chips). Bring the whole thing back up to a simmer, stirring as you would a pudding. Turn down the heat and stir for a few minutes to let the liquid thicken slightly.

Take the pan off the burner and let it cool. Transfer to a glass or ceramic bowl and refrigerate for a few hours until the mixture is cold.

Freeze according to your ice cream maker’s directions. Mine took about 20 minutes to freeze. The gelato will be the consistency of soft serve ice cream (or just a little harder).

Place any leftover gelato in a container in the refrigerator (whoops) freezer. It will get quite hard so let it defrost about 5-10 minutes on the counter before you serve it.

This recipe made about 2 cups of gelato. I made it in my very old Krups La Glaciere ice cream freezer, which is about 1½ quarts and has the kind of bowl you chill in your freezer. If you have a bigger ice cream maker adjust the recipe (double or 1.5 times) to meet your needs.

Notes: 

Aword about coconut milk—they are not all created equal. First, use coconut milk—not coconut cream or light coconut milk. Go for one of the better brands. I’ve used Thai Kitchen but would like to try Chaokoh or Roland Organic. Look for one that doesn’t separate when standing. You may have your own favorite so go ahead and use that one.

And, about cocoa powders—the cocoa powders I’ve mentioned in comments below do not have a GF claim on their labels so, please use your own judgment when using them. I found one  dutch processed cocoa powder  you might consider: Nature’s Flavors. If I am able to find others I will post them.

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