Maple Pecan Blondies
I'm happy that this version worked so nicely: I can't afford to keep hoarding baked goods and waking up in a pile of crumbs.
Even if the crumbs do taste buttery, rich, and oh-so nutty...
Being that I am from Maine and have access to a substantial amount of maple-y things, I also topped my blondies with a little pure maple sugar. It adds just a little texture and sweetness to the top, but is certainly not necessary.
If you are interested though, you can get some here.
You could also probably sub out the gluten-free flour mix and xantham gum for regular ol’ whole wheat and get the same results, only more glutinous. I haven’t tried it, but usually whole wheat will bind anything.
1 cup vegan butter or shortening
1 teaspoon vanilla
3/4 cup turbinado sugar
3/4 pure maple syrup
1/4 teaspoon maple extract (optional)
2 flax eggs (2 T. ground flax+ 1/3 cup warm water)
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all-purpose gluten-free flour mix (see note above)
1/4 tsp. + a pinch of xantham gum
1 cup chopped pecans
pure maple sugar, for sprinkling (optional)
Preheat oven to 350 degrees.
Prepare flax eggs in a small dish and set aside to gelatinize, about 5 minutes.
In a mixer, combine butter, vanilla, sugar, maple syrup, and extract if you’re using it. (I’ve made it both with and without and think its maple-y enough without it but if you LOVE maple, add it.)
Add flax eggs and continue to mix on medium speed until combined. In a separate bowl, sift together the flour, salt, baking soda & powder, and xantham gum. Add dry ingredients to wet slowly with mixer on low.
Mix until uniform in consistency, then remove the mixer bowl from the stand, throw in the pecans and give it a good stir. Pour batter into a greased or floured 9x13 in. baking dish. If you have it, lightly sprinkle pure maple sugar over the top.
Bake for 25-30 minutes, until a toothpick comes out clean and the edges of the blondies start pulling away from the sides of the pan. Let cool completely before cutting.
Makes 12-16 squares, depending on how big you cut ‘em.