Cashew Butter Vegan Blondies

Name: Cashew Butter Vegan Blondies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3/4 cup (157 g) raw cane sugar; 3/4 cup (200 g) cashew butter; 1 cup non-dairy milk (homemade or store-bought); 2 teaspoons vanilla extract; 3/4 cup (80 g) oats, blended to make oat flour; 3/4 cup (100 g) sorghum flour; or sub brown rice flour or a gf blend; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2/3 cup (85 g) macadamia nuts; see notes for subs

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 9

Author : Caitlin Shoemaker

vegan blondies cashew butter blondies healthy blondies

Ingredients

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3/4 cup (157 g) raw cane sugar3/4 cup (200 g) cashew butter1 cup non-dairy milk (homemade or store-bought)2 teaspoons vanilla extract3/4 cup (80 g) oats, blended to make oat flour3/4 cup (100 g) sorghum flour; or sub brown rice flour or a gf blend1/2 teaspoon baking powder1/2 teaspoon salt2/3 cup (85 g) macadamia nuts; see notes for subs

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Instructions

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Step 1

Preheat the oven to 350F and line a 8×8″ baking pan with parchment paper

Step 2

Mix the sugar, nut butter, milk, and vanilla together in a small bowl, then set aside. Add the flours, baking powder, and salt to a large bowl and mix well, then stir in the wet ingredients. Fold in the macadamia nuts once an even batter forms, saving a few to press into the top of the batter.

Step 3

Use a spatula to transfer the batter into the baking pan, smoothing out the top. Top with remaining macadamia nuts, then place in the middle rack of the oven for 28-30 minutes, until the blondies have risen and are slightly golden on top.

Step 4

Remove the blondies from the oven and let sit in the baking tray for 5 to 10 minutes, then use the parchment paper to transfer them to a baking rack to cool completely. Slice and serve as desired; leftovers will keep at room temperature, covered, for up to 5 days.