Well April, so far you’ve been good to me. No record-setting snow storm to hinder my dessert deliveries, because yes, I am one of those. I don’t “do” snow. Drive too far in it, that is.
Thank goodness for the Hop, Skip and Jump, and those who aren’t on these bus routes, no brownies or cupcakes for you!
I do realize April showers bring May flowers, so yay for the moisture, and in honor of flowers blooming and all things outdoor and healthy, this week’s treat is Gluten-Free Almond Butter Blondies.
This isn’t just any glutenfree dessert, this is Boulder’s own Elana Amsterdam’s gluten-free dessert. She really has taken it to a whole new level. Her desserts, as well as most of her recipes, are creative, delicious and surprisingly simple.
I say surprisingly simple only because people tend to think that gluten-free baking/cooking is more labor-intensive. Her ingredients are easily found, and most of her recipes contain six ingredients or less.
I have become a big fan, and I myself can tolerate gluten. But who really cares? Gluten-free or not, I would eat her stuff all the live-long day.
OK Danette, calm down, plenty of gluten-free treats for everybody. It’s possible that I have a lady crush on her. I’m fine with it, I think it’s a side effect of really great-tasting food and the knowledge that goes along with it.
And why wouldn’t a Dessert Diva love someone who has set out to change America, one cupcake at a time?
Why wouldn’t a Dessert Diva love someone who has set out to change America, one cupcake at a time?
Lucky you, and especially lucky me, because she has a blog, ElanasPantry.com. Go check her out for yourself.
You can also go say hi to her, as she will be signing her book The Gluten-Free Almond Flour Cookbook at 6:30 p.m. on April 15 at the Pharmaca at 17th and Pearl.
Now follow Elana’s directions, put some love into it, and invite me over when it’s done.
Gluten-Free Almond Butter Blondies
1 16-ounce jar creamy roasted almond butter 1 cup agave nectar
2 eggs ½ tsp.
Celtic Sea Salt
1 tsp. baking soda
1 cup dark chocolate (73 percent)
In a large bowl, with a hand blender, mix almond butter until creamy. Mix in agave and eggs. Add salt and baking soda. Mix well with hand blender until all ingredients are thoroughly combined.
Mix half of the chocolate into the batter. Pour batter into a wellgreased 9x13-inch Pyrex baking dish.
Scatter the other half of the chocolate on top of the batter. Bake at 325 degrees for 35 minutes, then serve.
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to firstname.lastname@example.org.