"So, this blonde walks into a juice bar..."
But seriously, folks. These formidable little blondies are no laughing matter. They're smart. Real smart.
Why? First, they're plant-based – no animal products, no cholesterol, no cruelty. Second, they contain only simple, pronounceable ingredients you're more likely to find in your pantry than in a science lab. Third, they're slightly lower in fat than most blondies. Okay. Counting in at 7 grams per bar, they won't pass muster with strict nutritarians [whom I admire]. But compared to the full-fat, cholesterol-laden alternative, they are positively angelic. For me, they strike a happy balance between prudence and decadence.
I'm dedicating this recipe to some smart blonde vegan cookies--who are probably too smart to ever eat blondies: Kris Carr of CrazySexyLife, Susan of FatFreeVegan, Amber of Almost Vegan, and JL of JL Goes Vegan,
Happy baking, kids.
- 4 oz applesauce
- 4 T canola oil
- 1/4 cup non-dairy milk
- 1 1/2 tsp vanilla
- 1/2 cup sugar
- 1 1/4 cup whole-grain flour [I recommend part spelt flour, part whole-wheat pastry flour
- 2 T soy flour
- 1 T baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chips
Preheat oven to 350 degrees. Grease a 9" x 9" pan.
Mix wet ingredients in a medium bowl.
Mix dry ingredients in a large bowl. Add wet ingredients to dry and stir until just combined.
Bake for 25-25 minutes or until a cake tester comes out clean. Cool for 10 minutes before cutting.