Prep 20 mins
Cook 40 mins
This recipe comes out of Vegan with a Vengeance, and let me tell you, Isa Chandra Moscowitz does her desserts right!! Finally, someone who understands that some vegans get tired of being so healthy all the time. Sometimes you still want guilt-inducing delicious treats. Well this recipe fits the bill. Smells like caramel corn & toasted nuts, tastes like the most decadent coffee cake.... I'm in love.
FOR THE BLONDIES
- 650.62 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 170.09 g firm silken tofu (half a package of the vacuum-packed kind)
- 59.14 ml rice or 59.14 ml soymilk
- 78.07 ml canola oil
- 473.18 ml sugar (very strict vegans will want to mind your sugar)
- 29.58 ml vanilla extract
- 295.73 ml macadamias, partially chopped & partially ground (a few pulses in a food processor for chopped, remove some for this & below, then a few more for grou)
FOR THE TOPPING
- 59.14 ml nonhydrogenated margarine (no whey, mind you)
- 29.58 ml turbinado sugar or 29.58 ml other brown sugar
- 59.14 ml pure maple syrup
- 236.59 ml raw macadamias, coarsely chopped (either from first round in the food processor or chopped by hand on a cutting board with a large kni)
- Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
- To prepare the dough:.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a blender, whiz the tofu with rice milk until smooth.
- Add the oil, sugar, and vanilla, and blend again.
- Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
- Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
- Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
- To prepare the topping:.
- In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
- Increase the heat to bring to a boil for 1 minute.
- Stir in the nuts. Remove from heat.
- Remove the blondies from the oven and pour the topping over them.
- Return to oven, and let bake for 10 more minutes.
- Let cool completely before serving. The topping should harden to a caramel-like consistency.
- The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!
I can't believe this recipe doesn't have any reviews yet. As far as I'm concerned, this is one of ICM's best recipes, right up there with Mexican hot chocolate snicker doodles. Yum! This recipe is easy to throw together and basically fool-proof. The blondie is moist and chewy with just the right amount of crunch around the edges, and the topping is divine. Whether you're vegan or not, this is a to-die-for goodie!