Monday, May 23, 2011

Kañiwa Chocolate Chip Blondies

This is the perfect afternoon snack to go with a cup of coffee, tea or a cold glass of milk. This blondie is perfectly sweetened with the flavors of caramel and warm nuttiness from the Kañiwa. The Peruvian Kañiwa flour works best with rice and corn flours, so it is ideal for Gluten Free baking. The added bonus is that this treat is good for you because it has 5 grams of protein and 5 grams of fiber from the Kañiwa. Enjoy with your family and friends and be ready for them to ask for more!

Dry Ingredients

½ cup white rice flour
¼ cup sweet rice flour
¼ cup cornstarch
¼ cup Zócalo Kañiwa flour
¾ tsp cinnamon
1 ½ tsp baking powder
¾ tsp Matiz flor de sal sea salt
1 cup chocolate chips

Wet Ingredients

2 large eggs, room temp
½ cup butter, room temp or non-dairy palm shortening
1 cup dark brown sugar
1 Tbs vanilla extract
1 Tbs coconut milk or buttermilk

Pre-heat the oven to 350 degrees. Grease a 9x9 square pan with butter or non-dairy palm shortening.
Mix all of the dry ingredients in a large bowl. Use a whisk to break up any clumps.
Mix all of the wet ingredients in a medium bowl, using a hand mixer.
Add the wet ingredients to the dry ingredients and mix well using the hand mixer.
Pour the batter into a greased 9x9 inch square pan.

Bake for 15 minutes, then turn and bake for another 15 minutes for a total of 30 minutes or until the cake tester comes out clean. Let cool on a baking rack for 5 minutes before serving. Cut squares and serve. Store any leftovers, if there are any, in a container with a tight fitting lid or sealed bag.

Recipe created by Lisa Garza, Gluten Free Foodies

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