About the Recipe
Ingredients
10 tablespoons almond butter (That's ½ cup + 2 tablespoons).
6 tablespoons nondairy milk (That's ¼ cup + 2 tablespoons).
¾ cup coconut sugar
2 teaspoons vanilla extract
¾ cup whole wheat pastry flour
¼ cup oat flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
⅓ to ½ cup nondairy chocolate chips
Preparation
Preheat the oven to 350° F. Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth.
Sift in the flours, baking soda, salt and cinnamon into the bowl.
Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment-lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon of chocolate chips on top and press in.
Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing.