120g light brown sugar or coconut sugar)
35g coconut or canola oil (if using coconut oil, melt it first)
90g Kape Almond butter
120g (gluten-free) flour
2tsps vanilla essence
1tsp baking powder
60ml almond milk (or other plant-based milk)
60g vegan chocolate chips optional
Preheat oven to 180 degrees (C). Line an 8x8 inch baking pan with parchment
paper and set aside.
Break up the chocolate into small pieces.
In a large bowl, mix together flour, baking powder and cinnamon.
Melt the almond butter in a cup.
In another bowl, whisk together brown sugar, oil and almond butter until smooth.
Add the dry ingredients to the wet ingredient, pouring in almond milk gradually
and stir smooth.
Fold in chocolate chips or anything extra, if using.
Pour batter into prepared pan and place in the oven to bake for 20-25 minutes, or until centre is just set. Don’t worry if they don’t look ready – when they cool they will set after about an hour.
Cool blondies in pan completely before cutting into small squares.