0.3 cup carob chips for soy-free, use an allergen-free brand such as enjoy life
2 tbsp golden flax seeds
0.3 cup rice milk
0.3 tsp salt
0.8 cup sorghum flour
0.8 cup sugar
2 tbsp tapioca flour
2 tsp vanilla extract
0.3 cup vegetable oil can sub baking oil to keep it soy-free your favorite canned
Equipment
food processor
bowl
oven
blender
baking pan
toothpicks
immersion blender
Directions
Preheat the oven to 350 degrees F and spray an 8 by 8 inch metal baking pan with cooking spray.Use a blender or food processor to grind the sugar into a powder. Grinding the sugar is what will give the blondies that lovely crusty top.
Add the oil, almond butter, 1/3 cup of milk, vanilla extract, almond extract, flax seeds, and blend or process until smooth.
Combine the sorghum flour, almond flour, tapioca starch, baking powder, and salt in a medium sized bowl.
Pour the almond butter mixture on top of the dry ingredients. Using a hand blender, beat on high until a smooth dough forms. If the batter is crumbly or too hard, add a tablespoon of milk. The batter should be fairly thick but just thin enough to pour out of the bowl.Stir in the chocolate or carob chips and the almond paste chunks.
Pour the blondie batter into the prepared baking pan and bake for 18 to 20 minutes or until a toothpick inserted in the middle of the blondies comes out with a few moist crumbs. Take care not to over bake them or they will be too crumbly.
Let them cool completely before cutting them into squares.
