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    Home / Desserts / Brownies & Bars

    Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free}

    Published Jul 22, 2014

    Jump to Recipe Print Recipe

    mug full of delicious Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free}

    When people tell me things like "I want to get an ice cream maker, but I don't know if I'll really use it" or "what's a pizza stone?" or "I don't have an oven" they seem a bit foreign to me. It's not that I'm wealthy (very far from it) or a snob. It's just that I grew up with a foodie dad.

    bowl of pitted cherries

    cutting cherries

    With my dad, it wasn't unusual to spend a Sunday afternoon baking cookies, churning ice cream, or making lasagna from hand-rolled pasta. We didn't live anywhere too remote that necessitated making good food from scratch; my dad just loves to cook. The culinary gene must have been passed down from his mother, who we called Bubba and who made the best blintzes ever.

    butter and sugar in pot

    stirring pot

    If cooking wasn't on the agenda, my dad would get out his trusty Zagat guide and take us out to an off-the-beaten-path Thai/Japanese/Italian/French restaurant where I would often get to drink a glass of wine and feel very grown-up.

    dry ingredients in bowl

    In the summer, we would often stop to pick up a flat of cherries from a truck by the side of the road and eat them, spitting the pits or stems out the window, on the way home.

    ingredients being stirred

    ingredients going into mixing bowl

    It's my dad's birthday today, so I thought it appropriate to bake something celebratory and cake-like. I'm not much of a layer cake lady, so I made a warm, gooey skillet blondie doused with whiskey and studded with fresh cherries.

    ingredients being stirred

    Despite his love of food, my dad is very health-conscious, so I sweetened this puppy with an unrefined cane sugar – fair-trade, organic muscobado sugar from Alter Eco, which has notes of maple, molasses, and butterscotch. The blondie is relatively low in butter, though the moisture and sweetness from the cherries keep is rich and gooey-tasting. A generous shower of dark chocolate shards melt into the batter, and a shot of bourbon adds a touch of boozy tartness. I sprinkle the top with crunchy sea salt flakes; they make this thing extra addictive.

    chocolate chunks going into bowl

    The recipe is adapted from one I've been making regularly for the past couple of years: these Salty Bourbon Squares from The Vanilla Bean Blog. Sarah adapted the recipe for this goodness from The Settlement Cookbook, a book that details how to snag a man through tasty recipes. The way to my dad's heart is definitely through tasty food and drink, a trait which clearly runs in the family. (Also: kittens.)

    cherries in bowl

    blondie pre cooking

    I make this blondie gluten-free by trading the AP flour for a blend of sweet rice, oat, and tapioca flours. And I add a touch of ground chia seed to make them chewy like a classic blondie. I changed the proportions of the original recipe to accommodate a mess of juicy fresh cherries, and stuck the batter in a skillet. It can be scooped out warm into mugs or bowls alongside ice cream, or cooled and cut into wedges to travel on picnics and such.

    wet ingredients in pots

    ingredients being whisked

    And I whipped up a super-easy frozen yogurt kissed with vanilla bean and bourbon because I learned from my dad and always have an ice cream maker in the freezer and ready to go. Greek yogurt and heavy cream make this the most voluptuous frozen yogurt ever.

    top down shot of Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free}

    side shot of mug of Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free

    Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free} in mugs

    Happy birthday, Dad!

    nice slice of Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free}

    More Cherry Recipes:

    • Roasted Cherry Vanilla Ice Cream with Bourbon and Chocolate
    • Chocolate, Cherry and Chèvre Cream Tarts (Gluten-Free)
    • Cherry Marzipan Scones
    • Tart Cherry Eton Mess with Poppy Seed Almond Meringues

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate cherry skillet blondie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free}
    5 from 1 vote

    Chocolate Cherry+ Bourbon Skillet Blondie {Gluten-Free} and Vanilla Bourbon Frozen Yogurt

    Print Recipe Pin Recipe
    Life doesn't get much better than this delicious dessert!
    Alanna Taylor-Tobin
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Freezer time: 2 hours
    Total: 1 hour 30 minutes
    Servings: 8 servings (makes one 8" skillet and 3.5 cups of ice cream).

    Ingredients

    Vanilla Bourbon Frozen Yogurt

    • 1 cup heavy cream (8 ounces / 240 mL)
    • 1/2 vanilla bean, split lengthwise and scraped
    • 1/2 cup plus 2 tablespoons organic blonde cane sugar (4.5 ounces / 130 grams)
    • pinch salt
    • 2 cups plain, whole milk Greek yogurt (I like Strauss the best) (17.5 ounces / 500 grams)
    • 3-4 tablespoons bourbon whiskey

    Chocolate Cherry+ Bourbon Skillet Blondie

    • 3/4 cup unrefined cane sugar (preferably Alter Eco's Muscobado) (4.25 ounces / 120 grams)
    • 1/4 cup unsalted butter, plus 2 teaspoons for greasing the pan (2 ounces / 55 grams)
    • 1/2 cup sweet white rice flour (Mochiko) (2.5 ounces / 75 grams)
    • 1/2 cup gluten-free oat flour (2 ounces / 55 grams)
    • 2 tablespoons tapioca flour/starch (.5 ounce / 15 grams)
    • 1 tablespoon ground chia seed (.25 ounce / 5 grams)
    • 1 teaspoon baking powder
    • 1/2 teaspoon fine sea salt
    • 1 large egg (2 ounces / 55 grams)
    • 1 tablespoon vanilla extract
    • 2 tablespoons bourbon (or gluten-free whiskey if you are very sensitive)
    • 1 cup coarsely chopped dark chocolate (preferably 70% cacao mass) (5 ounces / 140 grams)
    • 1 1/4 cups fresh sweet dark cherries, stemmed, pitted, and halved (6 ounces / 170 grams)
    • 1/4 teaspoon flaky salt, such as Maldon, for sprinkling

    Instructions

    Vanilla Bourbon Frozen Yogurt

    • In a small saucepan, heat together the heavy cream, vanilla pod and scrapings, sugar, and salt over a medium flame until hot and steamy, stirring to dissolve the sugar. Cover and steep at least 20 minutes to infuse with the vanilla. Place the yogurt in a medium-sized bowl and whisk smooth.
    • Strain the cream into the yogurt and whisk to combine. Whisk in the smaller amount of bourbon, tasting and adding the remaining tablespoon if you want a more pronounced flavor. Optionally, chill this mixture for up to a day or two until you're ready to churn, or put it right into your ice cream maker and churn according to the manufacturer's instructions. Scrape into a container and store airtight in the freezer until firm, at least 2 hours and up to a month or two. For longer storage, press a piece of parchment paper directly to the top of the frozen yogurt to discourage ice crystallization and wrap or cover airtight.

    Chocolate Cherry+ Bourbon Skillet Blondie {Gluten-Free}

    • Position a rack in the center of the oven and preheat to 350ºGrease an 8" oven-proof skillet with the softened butter and set aside.
    • In a small saucepan, melt together the butter and unrefined sugar over a medium flame until the mixture bubbles and the sugar is somewhat liquid, about 5 minutes. Scrape into a large bowl and set aside to cool for 10-20 minutes.
    • Meanwhile, whisk together the rice, oat and tapioca flours with the ground chia seed, baking powder, and salt to get out the lumps.
    • When the butter is cool, whisk in the egg vigorously to break up the sugar which will have hardened back together a bit. Whisk in the vanilla extract and the bourbon. Add the flour mixture and stir until well-combined, then stir for 20 more seconds; this will make the blondie nice and chewy. Stir in 3/4 of the chocolate and half of the cherries. Scrape the batter into the greased skillet, and scatter the remaining cherries and chocolate chunks over the top.
    • Bake the blondie until a toothpick inserted into the center comes out with moist crumbs but not wet batter, about 45 minutes. Let cool slightly, then scoop into bowls and serve with the frozen yogurt. Alternately, let cool to warm and cut into wedges.
    • Leftovers will keep for up to three days at room temperature (though due to the moisture in the cherries I would recommend refrigerating the extras if your kitchen is very warm and/or humid).
    • Start the frozen yogurt several hours before you wish to serve the blondies. Some bourbons can contain trace amounts of gluten, so seek out one that is certified gluten-free if you or your guests are highly sensitive. Ditto for the blondie.

    Notes

    Adapted from these Salty Bourbon Squares from The Settlement Cookbook via The Vanilla Bean Blog.
    You can use 1/4 teaspoon xanthan gum in place of the chia seed, or leave it out altogether for a slightly less cohesive blondie (not an issue if you plan to scoop the blondie out of the pan).
    If gluten isn't an issue for you or your guests, you can probably trade all-purpose or whole wheat pastry flour (or rye flour!) for the total amount of flours here and omit the chia seed.
    Serve this warm from the oven scooped into bowls, or let it cool a bit more and cut into wedges. For square bars, bake in an 8" pan, cool completely, and cut into 12-16 squares.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 566kcalCarbohydrates: 63gProtein: 10gFat: 28gSaturated Fat: 16gCholesterol: 80mgSodium: 267mgPotassium: 397mgFiber: 4gSugar: 41gVitamin A: 665IUVitamin C: 1.7mgCalcium: 133mgIron: 3.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Vanilla Bourbon Frozen Yogurt

    Start the frozen yogurt several hours before you wish to serve the blondies. Some bourbons can contain trace amounts of gluten, so seek out one that is certified gluten-free if you or your guests are highly sensitive. Ditto for the blondie.

    Makes about 3 1/2 cups

    1 cup (8 ounces / 240 mL) heavy cream
    1/2 vanilla bean, split lengthwise and scraped
    1/2 cup plus 2 tablespoons organic blonde cane sugar (4.5 ounces / 130 grams)
    pinch salt
    2 cups (17.5 ounces / 500 grams) plain, whole milk Greek yogurt (I like Strauss the best)
    3-4 tablespoons bourbon whiskey

    In a small saucepan, heat together the heavy cream, vanilla pod and scrapings, sugar, and salt over a medium flame until hot and steamy, stirring to dissolve the sugar. Cover and steep at least 20 minutes to infuse with the vanilla. Place the yogurt in a medium-sized bowl and whisk smooth.

    Strain the cream into the yogurt and whisk to combine. Whisk in the smaller amount of bourbon, tasting and adding the remaining tablespoon if you want a more pronounced flavor. Optionally, chill this mixture for up to a day or two until you're ready to churn, or put it right into your ice cream maker and churn according to the manufacturer's instructions. Scrape into a container and store airtight in the freezer until firm, at least 2 hours and up to a month or two. For longer storage, press a piece of parchment paper directly to the top of the frozen yogurt to discourage ice crystallization and wrap or cover airtight.

    Chocolate Cherry+ Bourbon Skillet Blondie {Gluten-Free}

    Adapted from these Salty Bourbon Squares from The Settlement Cookbook via The Vanilla Bean Blog

    You can use 1/4 teaspoon xanthan gum in place of the chia seed, or leave it out altogether for a slightly less cohesive blondie (not an issue if you plan to scoop the blondie out of the pan). If gluten isn't an issue for you or your guests, you can probably trade all-purpose or whole wheat pastry flour (or rye flour!) for the total amount of flours here and omit the chia seed. Serve this warm from the oven scooped into bowls, or let it cool a bit more and cut into wedges. For square bars, bake in an 8" pan, cool completely, and cut into 12-16 squares.

    Makes one 8" skillet; 6-8 servings

    3/4 cup (4.25 ounces / 120 grams) unrefined cane sugar (preferably Alter Eco's Muscobado)
    1/4 cup (2 ounces / 55 grams) unsalted butter, plus 2 teaspoons for greasing the pan
    1/2 cup (2.5 ounces / 75 grams) sweet white rice flour (Mochiko)
    1/2 cup (2 ounces / 55 grams) gluten-free oat flour
    2 tablespoons (.5 ounce / 15 grams) tapioca flour/starch
    1 tablespoon (.25 ounce / 5 grams) ground chia seed
    1 teaspoon baking powder
    1/2 teaspoon fine sea salt
    1 large egg (2 ounces / 55 grams)
    1 tablespoon vanilla extract
    2 tablespoons bourbon (or gluten-free whiskey if you are very sensitive)
    1 cup (5 ounces / 140 grams) coarsely chopped dark chocolate (preferably 70% cacao mass)
    1 1/4 cups (6 ounces / 170 grams) fresh sweet dark cherries, stemmed, pitted, and halved
    1/4 teaspoon flaky salt, such as Maldon, for sprinkling

    Position a rack in the center of the oven and preheat to 350ºF. Grease an 8" oven-proof skillet with the softened butter and set aside.

    In a small saucepan, melt together the butter and unrefined sugar over a medium flame until the mixture bubbles and the sugar is somewhat liquid, about 5 minutes. Scrape into a large bowl and set aside to cool for 10-20 minutes.

    Meanwhile, whisk together the rice, oat and tapioca flours with the ground chia seed, baking powder, and salt to get out the lumps.

    When the butter is cool, whisk in the egg vigorously to break up the sugar which will have hardened back together a bit. Whisk in the vanilla extract and the bourbon. Add the flour mixture and stir until well-combined, then stir for 20 more seconds; this will make the blondie nice and chewy. Stir in 3/4 of the chocolate and half of the cherries. Scrape the batter into the greased skillet, and scatter the remaining cherries and chocolate chunks over the top.

    Bake the blondie until a toothpick inserted into the center comes out with moist crumbs but not wet batter, about 45 minutes. Let cool slightly, then scoop into bowls and serve with the frozen yogurt. Alternately, let cool to warm and cut into wedges.

    Leftovers will keep for up to three days at room temperature (though due to the moisture in the cherries I would recommend refrigerating the extras if your kitchen is very warm and/or humid).

    slice of Chocolate Cherry Skillet Blondie + Vanilla Bourbon Frozen Yogurt {Gluten-Free}

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    Reader Interactions

    Comments

    1. Kate says

      July 22, 2014 at 9:21 am

      This looks so incredibly delicious - I love the combination of chocolate and cherry..and in a blondie? Doesn't get much better.

      Reply
      • Alanna says

        July 23, 2014 at 2:05 am

        Thanks, Kate! I feel exactly the same way. :)

        Reply
    2. Ileana says

      July 22, 2014 at 12:38 pm

      This is my kind of dessert. :)

      Reply
      • Alanna says

        July 23, 2014 at 2:06 am

        Thanks lady. :)

        Reply
    3. Pang says

      July 22, 2014 at 2:16 pm

      Don't tell me that you are a Russian descendant, too!!!!!! My hubby's family was from Russia, and when I got to the part where you mentioned Bubba & blintzes, I went "AH-HUH."

      Your dad is SO COOL, and his awesomeness shows through you & your blog, Alanna :)
      I love your arty photos; they are beautiful and they make me feel like I am with you in the kitchen.
      My husband will be so happy when I make this, not only because this looks delicious, but also because he can "finish" that bourbon whiskey afterwards. :)

      Reply
      • Alanna says

        July 23, 2014 at 2:08 am

        Haha - yeah! Blintzes are definitely the best Russian contribution to the food world, IMO - I could eat those for every meal of the day. Thank you so much for the super sweet words, Pang! Let me know if you give this a go. And for god's sake don't let your husband drink all that bourbon himself - save some for me!

        Reply
    4. molly yeh says

      July 22, 2014 at 2:50 pm

      ohmygosh your dad sounds awesome! and can we talk about your bubba's best blintzes ever???? these skillet blondies look dangerously delicious!

      Reply
      • Alanna says

        July 23, 2014 at 2:10 am

        Thanks Molly!! I kick myself for not learning her blintzy ways when I was little. They were really something, and so was my bubba.

        Reply
    5. Katherine says

      July 22, 2014 at 4:06 pm

      Sigh, your photos are absolutely wonderful - I know I always focus on your recipes so figured I'd throw that long overdue compliment out there. In the meantime just got a load of apricots so making your recipe for this instead: Apricot Crème Fraîche Tart with Honey and Pistachios.

      Sorry dad! But you don't have to share your Bourbon. And happy birthday.

      Reply
      • Alanna says

        July 23, 2014 at 2:12 am

        Oh my goodness, thanks so much for the kind words. I'm quite honored that you make my recipes, Katherine. Thanks for the nice note and I hope you loved the tart. :)

        Reply
    6. Allison @ Clean Wellness says

      July 22, 2014 at 4:43 pm

      Another gorgeous post. I'm always so inspired by your brilliant food photography. This is such a sweet tribute to your dad. And I'm waiting for my ice cream maker to arrive actually -I love kitchen gadgets! I can't live without them.

      Reply
      • Alanna says

        July 23, 2014 at 2:34 am

        Thank you, Allison! I'm honored that my images inspire you because yours are absolutely gorgeous. Now I'm majorly craving earl grey after reading your last post. I hope you love your new ice cream maker - can't wait to see what wonders you make with it.

        Reply
    7. cynthia says

      July 22, 2014 at 5:19 pm

      This post is so beautiful, Alanna -- the action shots (they get me every time!), the lovely words about your dad, the idea of this incredible froyo, and blondies in a skillet (!!) All of it is wonderful.

      Reply
      • Alanna says

        July 23, 2014 at 2:35 am

        Thank you so much Cynthia! You are sweet like red bean ice cream. :)

        Reply
    8. Elizabeth says

      July 22, 2014 at 5:25 pm

      I'm the only one in my family that loves cherries, but I think it wouldn't take that much convincing to try this!

      Reply
      • Alanna says

        July 23, 2014 at 2:36 am

        What? How is that possible?! Chocolate makes everything better though, right?

        Reply
    9. london bakes says

      July 22, 2014 at 6:39 pm

      I was pretty much going to write exactly the same thing as Cynthia. I love this post so much and I can't think of anything that I want more right now than a skillet full of this goodness.

      Reply
      • Alanna says

        July 23, 2014 at 2:37 am

        I can and it's an olive oil-laced strawberry pistachio cake! Trade? ;)

        Reply
    10. Cannella Vita says

      July 22, 2014 at 8:38 pm

      This looks divine! Those chocolate chunks are literally jumping out of the screen at me! I'm sure my dad would love something like this as well! Thanks for sharing!
      Erica

      Reply
      • Alanna says

        July 23, 2014 at 2:44 am

        Thanks, Erica!

        Reply
    11. Eileen says

      July 22, 2014 at 10:37 pm

      Wait, you know people who don't have an OVEN? Is the SF bay real estate market really getting that bad? :) Anyway, this blondie sounds wonderful! Cherry and chocolate -- such a perfect combination.

      Reply
      • Alanna says

        July 23, 2014 at 2:45 am

        I know, right? In all honesty though, the oven-less kitchen was a friend living in Paris. But still. Thanks for the sweet note. :)

        Reply
    12. Denise - TLT says

      July 23, 2014 at 11:54 am

      You had me at "chocolate", seriously. But this dessert idea? Out of this world. Saying the title out loud already makes my mouth water (even after the massive lunch I just finished) and don't get me started on those pictures.

      Great to discover your site, definitely bookmarking this recipe and subscribing to your RSS. So much delicious inspiration!

      Reply
      • Alanna says

        July 24, 2014 at 2:09 am

        Aw, thank you Denise! I'm glad to discover your site, too - currently going mad for your polenta fries!

        Reply
    13. Elizabeth - SugarHero.com says

      July 23, 2014 at 7:09 pm

      Can we talk about that picture of the chocolate chunks falling into the bowl, and how I kind of want that as my desktop or phone background? It's a gorgeous shot of a perfect moment.

      Reply
      • Alanna says

        July 24, 2014 at 2:10 am

        Oh my goodness, what a sweet thing to say, Elizabeth - thank you! I'll happily send you a larger version of that image if you like. <3

        Reply
    14. Laura (Tutti Dolci) says

      July 24, 2014 at 5:32 pm

      Gorgeous blondie, and what a sweet tribute to your dad! These photos are incredible! I so agree with Elizabeth (above).

      Reply
      • Alanna says

        July 26, 2014 at 6:38 am

        Aw! Thanks, Laura. <3

        Reply
    15. Danguole says

      July 25, 2014 at 5:00 am

      This is all so lovely--your dad sounds completely awesome. Happy birthday to him!

      Amazing recipe and photos as always. I never thought to make fro-yo more delicious with cream--for some reason I've had an either/or mentality about ice cream/frozen yogurt. But this halfway point sounds in.cre.di.ble.

      Reply
      • Alanna says

        July 26, 2014 at 6:40 am

        I know what you mean! I got the idea from a Deborah Madison recipe (that I posted here a few years ago: https://bojongourmet.com/2011/04/honey-yogurt-ice-cream.html). I think you will love the halfway point!

        Reply
    16. Todd says

      July 25, 2014 at 5:05 am

      Super creative. Super delicious. Super Dad!! Happy (belated) birthday Papa Bojon Gourmet :)

      Reply
      • Alanna says

        July 26, 2014 at 6:41 am

        Aw! Thanks, Todd, from me and my dad. :)

        Reply
    17. [email protected] says

      July 25, 2014 at 5:01 pm

      Wow...this looks really nice. I like the blonde very much. It seems so rich and sweet. Of course, serve it warm with ice cream, it is absolutely delicious. :)

      Reply
      • Alanna says

        July 26, 2014 at 6:42 am

        Thanks for the kind note - I couldn't agree more. :)

        Reply
    18. Ana Kamin says

      July 25, 2014 at 8:58 pm

      I HAVE to make this! This is a dessert dream come true!

      Reply
      • Alanna says

        July 26, 2014 at 6:43 am

        Aw! Thanks Ana!! Maybe we can make it together? :)

        Reply
    19. Thalia @ butter and brioche says

      July 26, 2014 at 2:53 am

      another delicious recipe alanna. i am so craving a bowl right now - anything with chocolate, cherries and booze definitely ticks all my boxes. yum!

      Reply
      • Alanna says

        July 26, 2014 at 6:44 am

        You're a gal after my own heart. Thanks Thalia!!

        Reply
    20. Medeja says

      July 27, 2014 at 10:51 am

      Looks gorgeous!

      Reply
      • Alanna says

        July 27, 2014 at 4:42 pm

        Thanks Medeja!

        Reply
    21. Gisele says

      September 18, 2014 at 7:14 pm

      This is such a cute idea!!! I can't wait to try this out! *_-

      Reply
      • Alanna says

        September 20, 2014 at 2:41 am

        Thank you Gisele! We love it!

        Reply
    22. linda barrett says

      November 29, 2014 at 4:32 am

      Your blogging and images are great! I was wondering if you could share your tip for shooting to get your hands in the shots...do you use self timers? Looking for a way to do this for some of my bookbinding shots. thanks so much and keep up the great work!

      Reply
      • Alanna says

        December 03, 2014 at 7:28 am

        Thank you Linda! I do use the self-timer. I'm planning to do a post on action shots in the new year, so keep an eye out. ;) Bookbinding - how fun!

        Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    I’ll just be here eating gooey #glutenfree #blon I’ll just be here eating gooey #glutenfree #blondies all day long 💅

https://bojongourmet.com/gluten-free-blondies-dairy-free/

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    The calendar might say “spring” but Mother Nat The calendar might say “spring” but Mother Nature seems to be saying “stay the heck inside and bake blondies!” 

It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

These gluten-free blondies are made with oat flour, sweet rice flour, and tapioca flour for a chewy, tender texture. Easy to make from start to finish in under an hour and perfect for mid-week chocolate cravings. 

Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#blondies #glutenfreebaking #gf #dairyfree #gfbaking #cookiebars
    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

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