If you highlight your locks, like I do, you will especially appreciate this platinum pixie snack with its chic chocolate chip roots and sophisticated spices of coriander and cardamom. Cardamom is rich in vitamin C and riboflavin, and is considered beneficial to kidneys and bladder. Coriander is high in potassium and calcium, as well, and aids in digestion. And after your first bite, I’m sure you’ll agree that blondies are more fun! – Debbie
- Grapeseed oil, for greasing the pan
- 1 1/2 cups all-purpose gluten-free flour
- 3/4 tsp. sodium-free baking powder
- 1/4 tsp.coriander powder
- 1/4 tsp. ground cardamom
- 1/4 tsp. baking soda
- 1/4 tsp. guar gum
- 1/4 tsp. fine sea salt
- 1/2 cup unsweetened plain rice milk
- 1/4 cup grapeseed oil
- 1/4 cup coconut nectar
- 2 tsp. vanilla extract
- 1/4 tsp. stevia powder
- 1 cup (vegan, stevia-sweetened) chocolate chips
- Preheat oven to 350-degrees F. Grease a 8″ x 8″ square baking pan with grapeseed oil.
- Whisk together the flour, baking powder, coriander, cardamom, baking soda, guar gum, and salt in a large bowl. Make a well in the middle.
- Add the rice milk, grapeseed oil, coconut nectar, vanilla, and stevia and stir to combine. Fold in 3/4 cup of the chocolate chips.
- Spoon the batter into the prepared pan and smooth down with a wet baking spatula or the back of a wet spoon. Top with the remaining 1/4 cup of chocolate chips.
- Bake the blondes for 15 to 16 minutes, or until the batter turns a light golden brown and starts to pull away from the sides of the pan. Rotate the pan halfway through baking.
- Transfer the pan from the oven to a wire rack and let sit for about 20 minutes before cutting the blondes into 16 squares.
- Keep in an air-tight container for up to 3 days, or wrap and freeze for up to 3 months.
- Serving Size: 16
- Calories: 147
- Sugar: 6
- Sodium: 69
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Protein: 2
- Cholesterol: 2