Vegan Gluten-Free Blondies

Name: Vegan Gluten-Free Blondies
Yield: makes 36
Ingredients: 1/2 cup garbanzo-fava bean flour; 1/2 cup brown rice flour; 1/2 cup potato starch; 1/4 cup arrowroot; 1 1/4 cups evaporated cane juice; 2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon xanthan gum; 1 teaspoon salt; 1/2 cup coconut oil, plus more for the tins; 1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 2 tablespoons pure vanilla extract; 1/2 cup hot water; 1 cup vegan chocolate chips

December 9, 2011

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Photo by Chelsea Kyle

This recipe’s dynamic is hard to explain, and I really like that. This is the charm of the blondie. The vanilla and chocolate have a subtle repartee, with neither really dominating nor giving way to the other. Initially, the vanilla seems to cede center stage to the chocolate, but if you pay close attention, you’ll notice how the vanilla rounds out the chocolate with a seductive mellowness, ultimately creating balance. Making them bite-size gives a great crunchy texture, but you can also bake them in a cake pan and serve them as squares. Either way, blondies are best served warm.

Recipe notes

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