March 20, 2012
Around here--upstate New York on the border of Vermont, maple season just kicked into full swing. As is his annual tradition, my husband bought several pints of homemade maple syrup from his co-worker. And as I type this, there's an almond maple cornmeal cake in the oven. (I'll post that recipe next week!)
All this maple reminded me of my recipe for maple blondies. Moist and filled with maple flavor, these blondies are perfect on their own or cut into small cubes and served with a dish of vanilla ice cream.
4 ounces (1 cup) white rice flour
1.5 ounces (1/3 cup) cornstarch
1.75 ounces (1/3 cup) sweet rice flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 cup (1 stick) butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup pure maple syrup, preferably Grade B
1/2 teaspoon vanilla extract
gluten-free cooking spray
Preheat oven to 350°F. Spray 9-inch baking pan with gluten-free cooking spray.
In small mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, salt, baking powder, and xanthan gum. Set aside.
In medium mixing bowl, cream together butter, and dark brown sugar until thick paste forms, about 30 seconds. (Use high speed on handheld mixer or medium-high speed on stand mixer.) Add egg and mix until thoroughly combined.
Add whisked dry ingredients. Blend until smooth, about 30 seconds. (Use medium-high speed with a handheld mixer or medium speed with a stand mixer.) Batter will be dry. Add maple syrup and vanilla. Mix until batter is light and fluffy.
Spread batter evenly into prepared pan. Bake until golden brown, about 25-30 minutes. Remove pan from oven and place on wire rack to cool completely. When cool, Cut into nine or 12 pieces.