Macadamia Nut Blondies With Caramel-Maple Topping
- Reviews 1
Ready In: 1 hr
Serves: 16-20
Yields: 16 blondies
Ingredients
FOR THE BLONDIES
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 6 ounces firm silken tofu (half a package of the vacuum-packed kind)
- 1⁄4 cup rice or 1⁄4 cup soymilk
- 1⁄3 cup canola oil
- 2 cups sugar (very strict vegans will want to mind your sugar)
- 2 tablespoons vanilla extract
- 1 1⁄4 cups 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
- 1⁄4 cup nonhydrogenated margarine (no whey, mind you)
- 2 tablespoons turbinado sugar or 2 tablespoons other brown sugar
- 1⁄4 cup pure maple syrup
- 1 cup raw macadamias, coarsely chopped (either from first round in the food processor or chopped by hand on a cutting board with a large kni)
Directions
- 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.
- Finally:
- 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!
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