I FINALLY did some baking last night! I promised a special someone something delicious, so I consulted the baking expert to help me out a little bit. I had absolutely no clue about anything related to gluten free baking (or any baking for that matter), so Liz really helped me out. If anyone needs baking advice, Liz is the person you need to talk to!
Almond Butter Blondies with Chocolate Chips (Adapted From VeggieGirl )
6 ounces (1 single-serving sized container) plain or vanilla vegan "yogurt" (I used So Delicious Coconut Yogurt)
1/4 cup canola oil (I used coconut oil)
1 cup sugar (I used organic turbinado sugar)
2 teaspoons pure vanilla extract
2 teaspoons molasses
1.25 cups flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
3/4 teaspoon baking soda
1 cup of almond butter (I used Naturally Nutty Vanilla Almond Butter)
Nondairy milk of choice, added to the batter as needed (I used coconut milk)
1.5 cups of organic chocolate chips (I used Sunspire)
Preheat oven to 350°F (180°C). Lightly coat an 8"x8" baking pan with nonstick cooking spray.
In a large bowl, add in the yogurt, coconut oil, turbinado sugar, vanilla extract, almond butter, and molasses. Mix well.
In the same bowl, add in the flour and baking soda. As the mixture starts to thicken up/combine, add as much nondairy milk as you need (but not too much) so that the batter is mixable.
Stir in chocolate chips.
Pour mixture into the 8 x 8 baking pan (coated generously with nonstick cooking spray).
Bake for about 32-35 minutes, until a toothpick inserted in the center of the blondies comes out clean.