These dairy- and gluten-free blondies are not only wonderfully easy to whip up—just combine a few simple ingredients and let bake—but also transport incredibly well. After taking them out of the oven and letting them cool, wrap them up to enjoy later at a picnic or outdoor BBQ. This recipe makes 16 bars, so you might want to consider making two batches since these sweet treats are sure to go quickly!
- ½ cup coconut oil, plus more for the baking dish
- ¾ cup plus 2 tablespoons lightly packed light brown sugar
- 1 cup teff flour
- ¹⁄3 cup coconut flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 3 eggs
- ²⁄3 cup gluten-free, vegan mini white chocolate chips, divided
Melt coconut oil in a medium saucepan over medium heat. Add brown sugar and cook, stirring, 3 minutes. Remove from heat and cool until barely warm, about 10 minutes.
Preheat the oven to 350° F. Line an 8 x 8-inch baking dish with foil, letting the foil overhang on 2 sides by 2 inches. The overhangs will act as handles so you can easily lift the brownies out of the pan. Oil the foil inside the pan lightly with coconut oil.
In a medium bowl, whisk together teff flour, coconut flour, baking powder and salt. Set aside.
One at a time, stir eggs into cooled brown sugar mixture in the saucepan, stirring well after each addition. Stir in vanilla. Stir in flour mixture. Fold in white chocolate chips, reserving a handful to sprinkle on top.
Pour batter into the prepared pan and level the top. Sprinkle reserved white chocolate chips over the top.
Bake until a toothpick inserted into the center comes out with a few wet crumbs clinging to it, about 30 minutes. Cool completely in the pan set on a rack. Grasp the overhanging foil and lift the blondies out of the pan.
Place on a cutting board, peel away the foil and cut into 16 squares.
Cook’s tip: You can substitute pecans or walnuts for the white chocolate chips. Also increase the brown sugar to 1 cup.
Recipe provided by Whole Foods
Calories: 210, Carbohydrates: 26 g, Protein: 3 g, Fat: 11 g, Cholesterol: 35 mg, Sodium: 125 mg, Fiber: 2 g