Blondies
Preheat oven to 350°F. Lightly grease an 8 × 8-inch baking pan.
- Cook30 min
- Total30 min
- Serves6
- LevelEasy
Ingredients
- 2 tbsp. flaxseed meal
- 4 tbsp. water
- ⅓ cup coconut palm sugar
- 1 tsp. vanilla extract
- 1 cup brown rice flour
- ½ cup almond meal
- ¼ cup potato starch
- 1 tsp. xanthan gum
- ½ tsp. salt
- ½ cup non dairy margarine
- 1 tbsp. coconut oil
- 1½ tbsp. non dairy white chocolate chips or pieces
- ½ cup non dairy mini chocolate chips
Method
- Preheat oven to 350°F. Lightly grease an 8 × 8-inch baking pan.
- In a small bowl, combine the flaxseed meal and water and let rest until gelled, for about 5 minutes. Stir in the coconut palm sugar and vanilla extract. In a separate bowl, whisk together the brown rice flour, almond meal, potato starch, xanthan gum, and salt.
- Over a double boiler, on medium-low heat, melt the margarine, coconut oil, and white chocolate until smooth. Remove from heat. Stir white chocolate mixture into the flour mixture along with the flaxseed meal mixture until a batter forms. Fold in the mini chocolate chips. Press the batter into the prepared baking pan and bake for 27 minutes, or until golden brown on edges. Let cool completely, for at least 2 hours, before serving. Store in airtight container for up to 1 week.
