YIELD: 12 BLONDIES
Blondies are lighter than brownies in taste, texture, and color but still bear a delicious resemblance to their chocolate pals. Try these topped with Peanut Butter Banana Ice Cream.
Directions
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 golden brown on the edges.
Let cool completely, for at least 2 hours, before serving.
Store in an airtight container for up to 1 week.
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Ingredients
2 tablespoons flaxseed meal
4 tablespoons water
⅓ cup coconut palm sugar
1 teaspoon vanilla extract
1 cup brown rice flour
½ cup almond meal
¼ cup potato starch
1 teaspoon xanthan gum
½ teaspoon salt
½ cup non dairy margarine
1 tablespoon coconut oil
1½ cups non dairy white chocolate chips or pieces
½ cup non dairy mini chocolate chips
