Can you sense a theme here?

Last week had white chocolate and this week we have white chocolate olive oil blondies. 

Am I a white chocolate lover? Not really but I bought a whole bunch and decided to get creative in the kitchen. After being inspired from a Molly Yeh recipe of olive oil blondies I wanted to make my own riff of them being inspired by Middle Eastern ingredients. 

So here we are with some pistachios, tahini, and orange blossom. A little spin on your classic blondies, but the results are magic. 

xx Hannah


  • 1/2 cup coconut sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 2 teaspoons orange blossom water (optional)
  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder 
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 cup white chocolate chips (non-dairy if needed)
  • 1/2 cup chopped pistachios


  1. Preheat your oven to 350 degrees and line an 8x8 pan.
  2. Mix together the olive oil, eggs, sugar, vanilla, and tahini.
  3. Then add in the vanilla, orange blossom, baking powder, cinnamon, and cardamom. 
  4. Next, add in the flour.
  5. Lastly, fold in the chocolate and pistachios.
  6. Pour the batter in the pan and evenly distribute.
  7. Bake for 25-30 minutes until golden.