A question about a recipe: Blondies -- Gluten-Free and Completely Delicious - urgent!
Making these right now, and realized I'm low on almond flour, so used 1/2 cup less almond flour, and 1/2 cup more cocnut flour than recipe calls for. Of course, batter is now considerably stiffer than usual. Should I add some liquid/additional egg to loosen it before baking? Thanks!