Maple Pecan BlondiesVEGAN + GLUTEN FREE

Ingredients:

1 cup vegan butter or shortening

1 teaspoon vanilla

3/4 cup turbinado sugar

3/4 pure maple syrup

1/4 teaspoon maple extract (optional)

2 flax eggs (2 T. ground flax+ 1/3 cup warm water)

1 1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 cups all-purpose gluten-free flour mix (see

note above)

1/4 tsp. + a pinch of xantham gum

1 cup chopped pecans

pure maple sugar, for sprinkling (optional)

Preheat oven to 350 degrees. 

Prepare flax eggs in a small dish and set aside to gelatinize, about 5 minutes. 

In a mixer, combine butter, vanilla, sugar, maple syrup, and extract if you’re using it. (I’ve made it

both with and without and think its maple-y enough without it but if you LOVE maple, add it.) 

Add flax eggs and continue to mix on medium speed until combined. In a separate bowl, sift

together the flour, salt, baking soda & powder, and xantham gum. Add dry ingredients to wet

slowly with mixer on low. 

Mix until uniform in consistency, then remove the mixer bowl from the stand, throw in the pecans

and give it a good stir. Pour batter into a greased or floured 9x13 in. baking dish. If you have it,

lightly sprinkle pure maple sugar over the top. 

Bake for 25-30 minutes, until a toothpick comes out clean and the edges of the blondies start

pulling away from the sides of the pan. Let cool completely before cutting. 

Makes 12-16 squares, depending on how big you cut  ‘em.