Blondies (Peanut Butter Brownies)
3/4 cup brown rice flour, (or spelt flour)
1/4 cup sweet brown rice flour, (or spelt flour) (or brown rice flour)
3/4 cup sorghum flour
3/4 cup whole-grain amaranth flour, (or spelt flour)
1/3 cup sesame seeds, ground
1 tablespoon ground flax seed
1/8 teaspoon sea salt
2 teaspoons baking powder, (double acting)
1/2 cup peanut oil (unrefined or refined) (or walnut oil or canola oil)
1/2 cup peanut butter
1 1/2 cups maple syrup
1 tablespoon vanilla extract
2/3 cup water
160 grams chocolate, bittersweet, dairy-free, cut in chips (about 1 cup when cut) (or 1 cup dairy-free chocolate chips)
Pre-heat oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch by 13 inch pan. Combine dry ingredients together. Blend liquids, then stir into the flour mixture. Stir in chocolate. Pour into the prepared pan. Bake for 35-40 minutes. Test to be sure the blondies are finished: the blondies should slightly pull away from the sides of the pan, and a toothpick inserted into the blondies should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the blondies because they can become too dry and dense in this case.
- "Macadamia Nut Butter Blondies" - use macadamia nut oil in place of peanut oil, and macadamia nut butter in place of peanut butter.
- "Almond Butter Brownies" - use almond oil in place of peanut oil, and almond butter in place of peanut butter.