Thursday, November 15, 2012
1 1/2 c. gluten-free oat flour
1 c. white or brown rice flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. + 1 t. cinnamon, divided
2/3 c. vegan margarine (i.e. Earth Balance) or organic butter, melted (Used coconut oil)
1 1/2 c. + 1 T. rapadura (sugar) divided
1 c. milk of choice
1/2 c. unsweetened applesauce (or sour cream)
1 t. vanilla extract
1/2 c. vanilla baking chips
Note: you can substitute all-purpose and/or whole wheat pastry flour for the flours if you do not care to make this recipe gluten free. You may need to shorten your baking time slightly.
Preheat oven to 350 degrees. Grease a 9×13 inch pan.
In a large bowl, combine flours, baking powder, baking soda, salt and 2 t. of cinnamon.
Cream together margarine or butter, 1 1/2 c. of sweetener of choice, milk, sour cream or applesauce and vanilla extract.
Slowly add dry ingrediants, mixing until incorporated. Fold in baking chips (I omitted).
Spread batter evenly in the bottom of the prepared baking pan.
In a small bowl, combine remaining 1 T. of sweetener and 2 t. of cinnamon. Sprinkle all over blondie batter.
Bake blondies for 30-40 minutes, until a toothpick inserted in the middle comes out clean. I used oat flour and whole wheat flour and it took 30 min. Allow blondies to cool in pan for at least 15 minutes before cutting and serving.
I found this receipe at Peas and Thank You and recommend you visit if you've not.
Mine is really dark as I didn't read the notes about cinnamon carefully enough. I will make this without the cinnamon as a nice yellow cake.
Living all of life before the face of God...