A perfect, moist blondie that still manages to contain nourishing ingredients! I originally stumbled across this recipe in Peas & Thank You, a vegan cookbook written by a witty and honest fellow food blogger. I needed to make them gluten free, and I also wanted to work with the sweeteners so I felt OK giving them to my kids for snack. We loved these, and I think YOU will too!
INTERESTING TIDBIT: We use homemade sunflower seed butter almost exclusively since discovering my son has an allergy to peanuts, it is our favorite! An added bonus is that nutritionally… it is a superior little seed to most nuts and seeds! It does however, turn green when exposed to akali (baking soda!) I kind of like the green color and can have a lot of fun with it around St Patty’s! The trick to avoid the green and not raise any eyebrows is to reduce any baking powder or soda by half. Another option is to counteract the akali w/ some apple cider vinegar or lemon juice, acids!!
Makes 16 bars: 130 calories, 4.3 g protein, 10.9 g carb, 3.1 g fiber, less than 1 g sugar (this nutritional information is without the chocolate chips)
3/4 cup favorite nut or seed butter, I used homemade sunflower seed butter
1/4 cup coconut oil, softened (could also use butter or margarine)
6 tablespoons palm sugar, or other granulated sugar
1/2 cup sugar substitute/equivalent (I used Nu Naturals Liquid Stevia, 12 drops)
1/4 cup unsweetened applesauce
1/4 cup favorite non-dairy milk
2 tablespoons chia meal, or 1/4 cup flax meal
1 teaspoon vanilla
1/2 cup brown rice flour (teff, oat would be good replacements)
6 tablespoons coconut flour
1/4 cup tapioca or potato starch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup allowed chocolate chips, optional
Preheat your oven to 350 degrees and prepare an 8 x 8 pan with grease or parchment.
In a large mixing bowl, cream the wet ingredients together.
With the mixer running, sprinkle in the dry ingredients. Alternately, mix the dry ingredients together in a separate bowl and then combine with the wet.
Spread the mixture in your prepared pan and bake in the oven for about 20-23 minutes until a knife inserted in the center comes out just clean.
This recipe was shared on Gluten Free Wednesdays, Kids in the Kitchen, Healthy 2Day Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday, Frugal Days Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Keep It Real Thursdays, Simple Lives Thursday, Pennywise Platter, Wellness Weekend, Fresh Bites Friday, Whole Foods Friday, GF Fridays, Fight Back Friday, Healthy Vegan Friday, Simple Meal Friday,My Meatless Monday, Make Your OWn Monday, Natural Living Monday, Meal Plan Monday, Tasteful Tuesdays, Fat Tuesday, Slightly Indulgent Tuesday, Hearth & Soul, Traditional Tuesdays, Made From Scratch Monday