So. Blondies.

I know what you’re probably thinking…since when do I post ‘treat’ recipes? Actually, lately it’s more like since when do I post recipes at all? I’ve been slacking. I get it. Blogging is hard. Well, making food and writing the recipe down and taking pictures before I eat it is what’s actually hard.


I have known about Otto’s for a while know, because it’s everywhere in the gluten-free paleo world. Like, everywhere. When Yiddish Kitchen released with their gluten free bagel-mania, it was like you couldn’t go on the internets of any form without seeing something make with Otto’s. 

Here’s the deal – it very VERY closely mimics wheat four in it’s consistency. Cassava flour is made with whole yuca root, as opposed to just the starch (aka tapioca starch/flour). I’ve used yuca to make dough before and it is essentially a magic trick. Check out Predominantly Paleo for more on that. I don’t feel like telling you the ins and outs of Cassava flour right now, so I’ll just say this – it’s awesome. I’ve used it to make pizza dough and bagels and now, blondies.

Here’s the thing though. Don’t try to convince yourself that if something is gluten free, it’s ‘healthy’. I can’t stand that. When I see posts for ‘healthy’ brownies, or ‘healthy’ pizza dough. These blondies are not healthy. They are not making you healthier. They are, however, delicious. They are great with coffee. They are better than junk-filled, fake-ingredient, mystery-flour store bought options. 

I tested this recipe three times. Which was a mistake. It was a mistake because they’re so fucking addictive that I ate probably half a tray every time I made them. OK, that’s en exaggeration. I ate half a tray once. The first batch was brought to a girls weekend where I’m the only one who eats gluten free and they went over like gangbusters. The second batch I ate two and then told my boyfriend to bring them to the gym with him and share them so I wouldn’t keep picking at them as I walked by. Turns out he just hid them in the freezer and finished them himself. The third batch…well…those I pretty much went to town on.  


They’re not too sweet and pretty light. That’s why I like them so much. I am not a huge fan of really rich, dense desserts. These are so right up my alley. If you took them out of the oven a little sooner than the recipe notes and toss them in the fridge after they’ve cooled, they’re even chewier.

Enjoy these bad boys, friends!


Maple Nut Blondies
Serves 1
Not too sweet, slightly chewy, gluten free maple blondies!
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Cook Time
25 hr
Cook Time
25 hr
  1. 1/2 cup butter (1 stick) or ghee, melted
  2. 3/4 cup light brown sugar, packed
  3. 1/4 cup maple syrup
  4. 2 large eggs, at room temperature
  5. 1 tbsp vanilla extract
  6. 120g Otto's Cassava flour (about 1 cup)
  7. 1/2 tsp baking powder
  8. 1/2 bar of dark chocolate, chopped
  9. 1/3 cup toasted walnuts, chopped
  10. 1/3 cup toasted pecans, chopped
  1. Preheat the oven to 350 F and line an 8 x 8 baking pan with parchment paper.
  2. In a large bowl, beat butter, sugar and maple syrup until well blended.
  3. Add the eggs and vanilla, and mix for another minute.
  4. Add the flour and baking powder, and gently mix until fully incorporated.
  5. Fold in most of the the chopped chocolate and nuts, and set a few tbsp aside.
  6. Pour the about 25 minutes, until a toothpick poked into the center comes out dry.
  7. Once they're done, let the blondies cool (they're better when they're me) and then cut into squares.
  1. You can totally remove the nuts if you want to, or use any combo of nuts that you like.
  2. For the Otto's Cassava flour, it's important to measure the weight instead of just using measuring cups. The flour is very fine and can settle quite easily, adding more to the batter than is needed. 120g is the weight of 1 cup, but if you just scoop it can be more like 3/4 cup. Use a scale and measure the 120g.
The Girl With The Butter