These gluten-free and vegan Chocolate Walnut Espresso Blondies are a bold mixture of flavors making for the perfect, sweet breakfast or late night sweet tooth quencher.
Have you guys ever wondered what food bloggers are doing while they’re writing their blog posts and sharing their recipes? Like… are they in a coffee shop (as most everyone imagines)? Are they outside by the pool, typing away? Are they stuffing their face with their delicious creations, while typing with one hand?
Well, I’ll tell you what I’m doing, in case anyone cares.
Currently: listening to the Food Blogger Pro podcast (Facebook Ad episode with Tony Rulli, so far so good!), feet propped up on recliner, neck stuffed down creating double (triple) chin, headphones on, “in the zone” face engaged. Oh, and I just realized my mouth is wide open and my jaw is pushed forward. Why.
What the heck is wrong with me when I get in the zone? It’s like when I’m watching a movie, and I catch myself with my mouth wide ass open. Like at what point did I drop my mouth? Why can’t I have a normal face when I’m staring into space?
Random rant, I know. Maybe I’m weird, but I do often wonder what the person who wrote the article I’m reading at that moment was doing when they wrote it.
What made me think about this? This article that I read recently about a guy who was working in a coffee shop with his friend. He always wondered what everyone around him was working on, so he decided to stop working and ask every single person. I always wonder this same thing! My first thought is always “why are there so many people at Starbucks at this time?? Don’t you people work??” Then I realize that I, too, am at Starbucks.
But it’s such an interesting article – I loved seeing what every person was working on. Not because I want to be nosy, but because it’s cool to see that you are actually surrounded by such interesting people, and you don’t even know it!
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Sometimes I’m also stuffing my face while writing, though. But I’m trying to make these blondies last. Because, friends… these b*tches are the bomb dot com.
I actually started testing this recipe as a “loaf”. First, I made a Dark Chocolate Almond Espresso Loaf. It tasted good, but it came out super flat. I didn’t love the almond addition, and I just didn’t have that feeling. You know, like the feeling a woman gets when she sees her wedding dress that she deems ‘the one’. I get that with food. That’s mah life.
But holy hell did I get that feeling with these. I almost made my mom take an “I said yes to the blondie” photo but then I was like mm better not.
These blondies are:
Vegan and gluten-free
AND YES, I understand that I have a photo of ice cream on top of a vegan recipe. But…but I’m sorry. I had to. Because ice cream on top of blondies/brownies is basically heaven, and I didn’t have any vegan ice cream (if that’s a thing?) on-hand. If you’re a vegan or lactose intolerant, you know what to do!
- 1 1/4 cups gluten-free flour (I used Pillsbury gluten-free mix)
- 1 tsp baking powder
- 1/2 cup coconut oil
- 1 cup light brown sugar
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1 tsp pure vanilla extract
- 1/4 cup almond milk
- 1/4 cup brewed espresso + 1 tbsp
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips (vegan)
- *Optional: sea salt for topping
- Preheat your oven to 350 degrees and prepare a loaf pan.
- Combine dry ingredients into a large bowl: flour, baking powder, and sugar. Stir to combine.
- Add in coconut oil and flax eggs. Mix well.
- Add vanilla extract, almond milk, and espresso. Combine.
- Fold in chocolate and almonds.
- Pour batter into loaf pan.
- Bake for 50-55 minutes, or until a knife comes out clean.
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Join the conversation:
What are you usually doing while you work? (i.e. sitting at your desk, drinking coffee, snacking, etc)
What is one person you think has a crazy working routine? (I’m thinking like… JLo must have some rituals she does!)
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