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!!
'Peanut Butter' Blondies - Gluten Free & Vegan & Ultra Low Sugar
- 3/4 cup sunflower seed butter or other nut or seed butter
- 1/4 cup coconut oil softened (could also use butter or margarine)
- 3/4 cup palm sugar or other granulated sugar. I replace half the sugar with stevia equivalent
- 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
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.