Do you eat a lot of processed food? I’ll be the first to admit, I used to. Prepackaged cookies and crackers, canned soups, soda and sports drinks, fast food. Much of my diet consisted of processed foods, but I did not look or feel my best.
Since then, I’ve totally changed the way I eat. Tons of fresh fruit and vegetables, lean protein (mostly wild fish), whole grains. I eat foods that are good for me. It’s also pretty awesome that they taste great too. Those weird fruit cocktail cups have nothing on fresh fruit! These are foods I am happy to say I eat. I know where they come from and don’t have to question the ingredients in them. For the most part, if I can’t pronounce it, I don’t eat it.
Sometimes, though, I do eat processed foods. There are some I won’t touch. I’m looking at you canned soup. I haven’t had soda in ten years and that was only because I was about to pass out after receiving a shot at the doctor’s office, and I needed some sugar so I could leave. Yeah, needles and I aren’t friends! I love a good potato chip and even Cheetos and Doritos sometimes. Candy is one of my favorite indulgences. I’ve even been known to eat a spoonful of canned frosting now and then. Guilty pleasure alert!!!
Life is all about balance. While I love those unprocessed foods and they nourish my body, the fun foods nourish my soul and deserve an occasional presence in my life because life is short and I refuse to not have any fun!
Baking doesn’t have to include processed foods either. I mean, I am totally going to satisfy my craving for a big slice of layer cake coming up, but I really like healthier treats that I can eat when I don’t want a big slice or cake or that I can grab for a quick breakfast without feeling like I’m doing something wrong.
These Gluten Free Peanut Butter Blondies totally fit that bill. They make an awesome light dessert, as well as a great breakfast full of flavor and nutrition to start your day right. Don’t forget about them at snack time either!
Be sure not to overbake these, to allow their soft, slightly dense texture to shine through. The peanut butter and vanilla flavors are prominent, with a nice sweetness from the raisins that are so plump and juicy. Because I love treats with a variety of textures, I also added some walnuts for crunch. Feel free to use whatever dried fruit and nuts you love. And then indulge without an ounce of guilt.Print
Gluten Free Peanut Butter Blondies #SundaySupper
- Total Time: 30 minutes
- Yield: 9 bars 1x
- 1 cup creamy peanut butter
- ¼ cup honey
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 large egg
- ½ cup raisins
- ½ cup walnuts
- Lightly oil an 8 inch square pan.
- In a medium bowl, stir together peanut butter, honey, baking soda, vanilla, and the egg until well combined. Add the raisins and walnuts and stir to combine. Pour batter into the prepared pan and smooth into an even layer.
- Bake for about 20 minutes, until the blondies have puffed and the top is golden brown. Cool completely in pan (or don’t – they’re great warm!). Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Don’t forget to check out the other Sunday Supper dishes!
Alluring Appetizers and Stunning Sides
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- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin & Sausage Pasta by Confessions of a Culinary Diva
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
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The holy grail of cakes – guilt-free peanut butter blondies! These look so tempting, an it’s such a clever, innovative recipe! I love them already!
Be still my peanut butter loving heart and tummy!
Haha! It sounds like you need to make these, Renee!
These blondies look so fudgy delicious! And I am totally with you….I barely eat any processed foods, but in an everything in moderation kind of way. 😛
For sure. I mean Twinkies taste good sometimes 😉
Brianne @ Cupcakes & Kale Chips says
Wow, these sound amazing and simple!
Jocelyn (Grandbaby Cakes) says
These blondies look absolutely fantastic!!
Constance J Smith says
Mmmm….blondies are the best!! These look great Laura!
Peanut butter blondies??? Oh, boy, I’m adding these to my baking list…they look irresistible!!!
Woo hoo! Let me know how they turn out, Liz!
Christy @ Confessions of a Culinary Diva says
Wow! These sound fantastic – like you I try to stay away from things I can’t pronounce. I don’t each chocolate, so Blondies are my brownie alternative – love your recipe!
I’m allergic to chocolate, so I have plenty of amazing chocolate-free recipes on here. Some using carob. Have you ever tried it?
The Ninja Baker says
You are right, Laura. Balance is the key. AND with gluten free PB blondies like yours in the kitchen, the choice for your lovely baked goods or a boxed item is a no-brainer!
Cant wait to try these, but I’ll have to use sunbutter b/c of school. Still tasty!
Can´t believe there is no flour in the recipe! They look GREAT!
I know, right? Thanks, Johlene!
Laura, I can hardly believe these are gluten-free. Loooooove! You’re right, it’s all about balance: and I could balance out my life with some of these AWESOME blondies, for sure!
Blondies = balance. LOVE that idea! Thanks for the Tweet too, Ala 🙂
Cindys Recipes and Writings says
Peanut butter sounds great as blondies to me!
susan // the wimpy vegetarian says
These blondies look wonderful. I’m really good for awhile about not eating processed foods, and then I start to realize I’m adding them back in. Especially sugar :-(. And my body definitely lets me know it. I’m so glad for Andrew’s yearly pledge to bring it back into my awareness again. I’d love to try these blondies!!
Kayle (The Cooking Actress) says
mmmm I love these-they look so gooey and dense and perfectly peanut buttery!
Thanks for sharing this post, Kayle! xo
Zainab @Blahnik Baker says
Freaking YUM!! I love peanut butter anything!
DB-The Foodie Stuntman @ Crazy Foodie Stunts says
Thanks for participating this week! This blondie looks delicious.
I cant wait to make these! Would some oats (maybe a half cup) ruin these?
Hi Megan! I don’t think half a cup of oats would be bad, maybe even a cup. If the batter looks too dry, just add another egg or a tablespoon or two of olive oil. And let me know how they turn out!