And just when I thought my blondies could not get better, this happened.
I don’t know what it is with me but I feel like some of my favorite recipes start off as mishaps! I was preparing to make gingerbread cookies today when I realized I was half way out of my ghee and had no vegan butter. Usually I always have backups but I think the holidays put me out of my loop. Needing of something sweet for our Netflix binge tonight I decided to whip up blondes… and then it hit me — Gingerbread blondes!
Basically they are the same as my chocolate chip blondies but with a few additions and leaving out the chocolate chips. If you have tried my blondies recipe and love it then I highly recommend giving these gingerbread blondes a try!
Heres how it’s done.
You will need:
Gluten free flour mix (1/4 cup almond, 1/2 cup oat or millet, 2 tbsp coconut)
2 tbsp arrowroot starch
1/4 tsp pink salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp baking soda
1/3 cup non dairy milk (I used homemade almond)
2 tbsp pure maple syrup or agave
1/2 cup coconut sugar
1 tbsp flaxseeds ground
1 tsp vanilla extract
3/4 cup cashew butter
Preheat the oven to 350 degrees and line a 6-7 pan with parchment paper
Mix together the dry ingredients: Gluten free flour mix, salt, starch, spices, baking soda.
Mix together the wet ingredients: nut milk, cashew butter, coconut sugar, ground flaxseeds, cashew butter, vanilla, maple or agave.
Smear the batter on top of the pan lined with parchment paper, its super sticky so this may take a minute or two but it will spread evenly.
Bake for 20 minutes. Check. You may need to bake 5 minutes more. Check with a toothpick to see if nothing comes back on it your done. Otherwise bake 5 minutes more.
Let cool for 5-10 minutes & serve with a glass of nut milk, ice cream, or eat as is.