{"id":353,"date":"2019-09-05T00:14:17","date_gmt":"2019-09-05T04:14:17","guid":{"rendered":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/?p=353"},"modified":"2026-05-21T11:44:36","modified_gmt":"2026-05-21T15:44:36","slug":"cassava-blondies","status":"publish","type":"post","link":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/cassava-blondies\/","title":{"rendered":"Gluten-free Vegan Cassava Blondies"},"content":{"rendered":"\n

Hi my wonderful friends!<\/p>\n\n\n\n

In my last post where I featured the recipe<\/a> for Cassava Chocolate cupcakes<\/a>, there was a photo of dessert platter that included these Cassava Blondies.<\/p>\n\n\n\n

These too are not only easy to make but gluten-free, vegan, dairy-free, egg-free, grain-free, refined sugar-free and banana free!<\/p>\n\n\n\n

They turned out so gooey and delicious that I couldn’t tell its gluten-free! What I love about this dessert is the peace of mind of the ingredients used. <\/p>\n\n\n\n

This recipe is not mine – I found it on Otto’s Cassava Flour’s Instagram page<\/a>, got it from @eatingevolved<\/a>. (just substituted flax egg with chia eggs).<\/p>\n\n\n\n

Here you go! Try it out and share with us below how you like them \ud83d\ude42<\/p>\n\n\n\n

CASSAVA BLONDIES RECIPE:<\/strong><\/p>\n\n\n\n

INGREDIENTS<\/strong>:
– 2\/3 cup all natural unsweetened<\/strong> peanut butter (or sub any unsweetened – nut butter)\u2063
– 1\/4 cup maple syrup\u2063
– 2 tablespoon grounded chia seeds
– 6 tablespoon water
– 1 teaspoon baking powder\u2063
– 1 teaspoon baking soda\u2063
– 1\/3 cup cassava flour
– 1\/4 teaspoon cinnamon\u2063 powder
– 1\/2 cup vegan dark chocolate\u2063 chips
\u2063
METHOD<\/strong>:\u2063

1. Preheat oven to 350 F \/ 180 C.<\/p>\n\n\n\n

2. Line square or rectangular baking pan with parchment paper.<\/p>\n\n\n\n

3. Let’s make chia eggs – in a small bowl, add 2 tbsp chia seeds and 6 tbsp water. Mix. Let it sit for 5 min before use.<\/p>\n\n\n\n

4. In a mixing bowl, whisk peanut butter and maple syrup until well combined.<\/p>\n\n\n\n

5. Whisk in chia eggs until well combined.<\/p>\n\n\n\n

6. In a separate bowl, add cassava flour, cinnamon powder, baking soda and baking powder. Mix.<\/p>\n\n\n\n

7. Using a spatula, fold the dry ingredients into the wet ingredients until well combined. This “dough” is not fluid.<\/p>\n\n\n\n

8. Fold in the chocolate chips.<\/p>\n\n\n\n

9. Place the “dough” into the lined baking pan, and shape it into a square or rectangular shape. 1 inch high.<\/p>\n\n\n\n

10. Bake 350 degrees for 35 – 40 minutes.<\/p>\n\n\n\n

11. Remove from oven. When the blondies cool down, cut them into 1 inch by 1 inch squares. Ready to serve!<\/p>\n\n\n\n

\/\/if you are not planning to eat it right away, wrap them in cling wrap.<\/p>\n\n\n\n

\"image<\/figure>\n\n\n\n
\"\"
Cut-up into bite sized pieces served with gluten-free cassava chocolate cupcakes<\/a>.<\/figcaption><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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