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PREP TIME: 15 minutes
TIME: 35 minutes
1½ cups oat flour (certified gluten-free if
¼ cup sweet white rice flour
¼ cup coconut sugar (or brown sugar)
2 tablespoons tapioca powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cashew butter (see Tip)
½ cup maple syrup
½ cup unsweetened applesauce
1 tablespoon coconut oil, melted
1 tablespoon apple cider vinegar
Scrapings from inside 1 vanilla bean (or 1
teaspoon vanilla powder)
1 teaspoon vanilla extract
Flaked sea salt
1. Preheat the oven to 350°F. Line an 8 × 8-inch baking dish with parchment paper. Let some hang over
the edges, to make it easy to removed the blondies from the pan.
2. Whisk together the oat flour, rice flour, coconut sugar, tapioca powder, baking soda, and salt in a
medium bowl.
3. Use a hand mixer to mix together the cashew butter, maple syrup, applesauce, and coconut oil in a
large bowl. Stir in the vinegar, vanilla bean scrapings, and vanilla extract. Gradually stir the dry
ingredients into the wet ingredients until well incorporated. Pour the batter into the prepared baking
dish and lightly sprinkle sea salt flakes over the top.
4. Bake for 30 to 35 minutes, until the top is golden brown and firm and a toothpick inserted into the
center comes out clean. Remove from the oven and let cool completely in the pan.
5. Once cool, use the parchment paper to lift the blondie out of the baking dish. Slice into 12 pieces. You
can store the blondies in an airtight container at room temperature, but they’ll hold their moisture longer
when refrigerated. They’ll keep for 3 to 4 days.
I’m sure I don’t need to tell all you crazy chocoholics out there that these blondies are just begging for
chocolate chips. Fold ½ cup vegan chocolate chips into the batter before transferring to the baking dish.