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  • Zoe @ Z's Cup of Tea

    posted on June 25, 2010 at 12:24 am

    Saw this on Twitter and instantly said, “Yum!” I love apricots. :) Thanks so much, Amy!


  • Kim

    posted on June 25, 2010 at 12:30 am

    Wow! I cannot tell you how much I appreciate your post!
    I am so grateful every day for this wonderful gluten free and allergy free community! Amy, your support truly means the world.

    I am working on a ton of new ideas for the next few updates, including many features that have been suggested by people already using the app. My goal is only to make this better and better-user suggestions are what will do that!

    I am so pleased that the blondies worked! ;0) Even happier that you were able to successfully make them healthier – that is my preference as well!

    I am still so excited for you about this wonderful book deal. With the amazing support and following that you have here, it is going to be a smashing success! Truly cannot wait to get my copy – gonna have to find a way to get a signed one! ;0)

    Again, so grateful to you ;) Hugs,


  • Aubree Cherie

    posted on June 25, 2010 at 5:43 am

    These are FAB-ulous! I can’t believe how moist and rich they look. I love apricots (not so much carob, but I’ve never really eaten it. Maybe I should!). I still can’t get over the color. It’s so fun :)

    Kim, any chance this app will be available for Android? Not that I’m willing to part with my Droid for an iphone, but this app sure makes it tempting! :)

    ~Aubree Cherie


    Kim Reply:

    @Aubree Cherie, Hey Aubree! We are actually trying to work out the logistics of the Droid version right now with the developer. We have had over a hundred emails about a Droid version. There are some differences that we are just trying to work out. Can keep you posted! ;0)
    Thanks for asking!


  • Carey

    posted on June 25, 2010 at 11:41 am

    I may be mistaken but I believe the Pamela’s baking and pancake mix has buttermilk in its list of ingredients, so these would not be dairy free if that’s the case, just a heads up.


    Amy Reply:

    @Carey, Thanks, Carey. I had a brain slip on that one…I’ve made a real dairy free version and posted the recipe here. Hugs.


  • Alta

    posted on June 25, 2010 at 4:43 pm

    Carey is correct – I just recently went dairy-free and just happened to be reading the list of ingredients on this mix – and there is buttermilk in it. Of course, I’m sure any of your other wonderful GF mix of flours would work in these babies. They look awesome!


    Kim Reply:

    @Alta, These also work really well with the Bette’s Featherlight Flour Blend (by Authentic Foods) and it is dairy free. Have used both to make them and they both turn out well!


  • gfe--gluten free easily

    posted on June 25, 2010 at 8:09 pm

    As usual, these look amazing, Amy! I would not have thought of using apricots. I love how we all have different ideas and can benefit from them. :-) And, what a great recommendation for Kim’s app, too.

    Kim, it’s neat that you’re hoping to make a Droid version. My gf son just got a Droid. ;-)



  • cindy

    posted on June 25, 2010 at 8:40 pm

    these look and sound wonderful. Love the substitutions!


  • Alisa - Frugal Foodie

    posted on June 25, 2010 at 10:17 pm

    Wow, apricot and carob, I can’t wrap my taste buds around what that would taste like. Sounds interesting! Love carob :)


  • Anna

    posted on June 25, 2010 at 11:12 pm

    Totally going to try these Amy. You provide wonderful recipes and I admire your diligence.


  • Jenn AKA The Leftover Queen

    posted on June 26, 2010 at 4:21 pm

    These sound really good – I love the apricot/carob combination!


  • naomi

    posted on June 27, 2010 at 4:46 am

    wow, they look so moist! I love carob and apricots – a little pecan wouldn’t go amiss with that combo, for an extra texture.

    x x x


  • Jean

    posted on June 28, 2010 at 12:34 pm

    Can I use coconut oil instead of the shortening?


    Amy Reply:

    @Jean, Absolutely. It will change the flavor and the final product but I can’t see why they won’t be just as good. :) Let me know how they turn out.


  • Beth

    posted on October 4, 2010 at 11:20 pm

    Oh, these look good, too!! Now I can’t decide which I want to try more — these or the almond butter ones.

    Too bad I have a blackberry. I am always googling substitutions for eggs and dairy…


    Amy Reply:

    @Beth, What are your favorite subs? I can eat both but like to have the freedom to cook either way. I like to use applesauce and flax for eggs…and right now I love using almond milk in my baking. It adds great moisture and a little sweetness with no sugar.

    Thanks for stopping by, Beth. Hugs!


    Beth Reply:

    @Amy, Hi Amy — I like applesauce and flax as well, applesauce probably being my favorite of the two. I also do Ener-G egg replacer, but only usually as a last resort if I don’t get the results I want with other natural options.

    Lately, I’ve been using a lot of light coconut milk in my baking. It adds a richness without being too fattening. But when it comes to dairy-free milk, I don’t usually discriminate! : )


  • Brigitte

    posted on May 20, 2011 at 4:20 pm

    I love your blog and this recipe is soooooooo good! It was kind of a surprise because I would have never thought to mix in apricots but boy am I glad I did:)


    Amy Reply:

    @Brigitte, My mom came in town when I made these and she had some….she said the same thing. The tart of the apricot brings lots of dimension to the bar. Thanks for the comment, Brigitte! Love hearing how recipes turn out.



  • jonathan

    posted on September 9, 2011 at 2:51 am

    Hi there from Kleinmond, South Africa ! (An hours drive from Cape Town along the coast) The raisin-cranberry blondies are super yum. Question ? What is the best way to store these ? What is their storage life….1 day, 2, 3 ? Can they be frozen ?
    Thanks again.


    Amy Reply:

    @jonathan, I’d store them in an airtight container. No clue about shelf life. Yes, I’ve frozen them. :)


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