Cashew or Pecan Blondies

These blondies are from Sweet and Easy Vegan* by Robin Asbell. I was originally attracted to this recipe due to the sprinkling of coarse salt over the top. As someone without much of a sweet tooth, but with a penchant for salt, I knew that this would send this treat over the top for me, and indeed, it did! My family enjoyed this quite a bit, too, proof being that it was practically inhaled shortly after coming out of the oven.

Makes 12 bars

• 1/4 cup  nondairy milk
• 2 tablespoons ground flaxseeds
• 2 cups whole-wheat pastry flour
• 1/2 teaspoon salt
• 1/4teaspoon salt baking soda
• 1/2 cup palm sugar paste, granular palm sugar, or Sucanat
• 1/2 cup coconut oil, melted
• 1/2 cup  brown rice syrup
• 1 tsp rice vinegar
• 1 tsp vanilla extract
• 3/4 cup cashews, toasted and coarsely chopped
• Kosher salt for sprinkling

Preheat the oven to 350°F/180°C/gas 4. Line a 13-by-9-in/33-by-23-cm baking pan with parchment paper and oil the parchment paper.

In a cup or small bowl, whisk the nondairy milk and flaxseeds together and let stand for 5 minutes.

In a large bowl, combine the pastry flour, salt, and baking soda and whisk until well mixed. In a medium bowl (or a food processor if the palm sugar is lumpy), combine the palm sugar, oil, and brown rice syrup and stir (or process) until smooth and thoroughly combined.

Stir the vinegar and vanilla into the flaxseed mixture. Add to the sugar mixture and stir (or process) until well combined [note: if the batter doesn’t come together, add just a little non-dairy milk, but don’t make the batter too wet]. Pour into the flour mixture.

Scrape the batter into the prepared pan and spread it in an even layer. Sprinkle the cashews evenly over the top, then gently press them into the batter. Bake for 25 minutes, until the edges are golden and the center looks dry. While still hot, sprinkle a few pinches of kosher salt evenly over the top.

Transfer the pan to a wire rack and let cool completely. Cut 4 by 3, to make 12 squares. Stored at room temperature, tightly covered, the blondies will keep for about 1 week.

Recipe reprinted by permission from Sweet and Easy Vegan: Treats Made with Whole Grains and Natural Sweeteners* by Robin Asbell, © 2012, Chronicle Books.

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• Here are more of VegKitchen’s Easy Vegan Cakes and Pies.