Blondies

By trishg

Prep Time: 10 minutes
Cooking Time: 9 minutes
Yields: 3 dozen blondies

Ingredients

• 1/2 cup Bob’s Red Mill Gluten Free Garbanzo & Fava Bean Flour
• 1/2 cup brown rice flour
• 1/2 cup potato starch
• 1/4 cup arrowroot
• 1 1/4 cups xylitol or stevia powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1/2 cup coconut oil (warmed to liquefy)
• 1/3 cup unsweetened applesauce
• 2 tablespoons pure vanilla extract
• 1/2 cup hot water
• 1 cup vegan chocolate chips

Preparation

Step 1

1. Preheat oven to 325ºF. Lightly grease three 12-cup mini-muffin tins with coconut oil.
2. In a medium bowl, whisk together the flours, potato starch, arrowroot, cane juice/xylitol/stevia, baking powder, baking soda, xanthan gum and salt.
3. Add in the oil, applesauce, vanilla and hot water and stir until the batter is smooth.
4. Using a rubber spatula, gently fold in the chocolate chips until they are evenly distributed throughout the dough.
5. Using a spoon or melon baller, scoop the batter into each prepared muffin cup.
6. Bake the blondies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
7. Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.