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Peanut Butter Blondies


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4 replies to this topic

#1

 
DavinaRN

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Posted 21 November 2012 - 11:32 AM

First off, I'm not a cook of regular food even. Followed the recipe to the letter (in oven now), but when I added the flour mix it was Soooo thick it all climbed into and up the beater. Normal for gluten free batter to be thicker or was it just the recipe?

2/3 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
1/4 cup apple sauce
2 eggs
1tsp vanilla
1 cup flour mix
1tsp xanthan
1/4 tsp salt
1 1/4 tsp baking soda
1/2 cup choc chips

350 for 20-25min
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Gluten Free since October 2012
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money

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#2

 
bartfull

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Posted 21 November 2012 - 12:25 PM

I'm no cook either, but I think even regular blondie dough is thick like that. Let us know how they turn out.
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gluten-free since June, 2011

It took 3 !/2 years but my intolerances to corn, soy, and everything else (except gluten) are gone!

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#3

 
jerseyangel

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Posted 21 November 2012 - 12:55 PM

Those sound good-- I would expect the batter for a brownie- like bar to be thick.
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Patti


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#4

 
kareng

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Posted 21 November 2012 - 12:59 PM

Davina! How did they turn out? I think these might be a hit at my house! Let me know if they are "sturdy" like a brownie. I could mail them to my son in college.
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#5

 
DavinaRN

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Posted 21 November 2012 - 02:48 PM

These are pretty good. Very much like a brownie. Even my SIL liked them, I asked her to taste them that they were made without oil. She said they were good, so told here they were also gluten free
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Gluten Free since October 2012
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money




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