Tuesday, June 16, 2015

Nibbed Caramel Blondies #CreativeCookieExchange

Some days you really need an indulgent-tasting, sweet treat. If you have kids finishing school in the next week or two, you know what I mean - everyone is in the "Summer" mentality already, which means that by the time you get the family home, fed, homeworked, bathed and bedded it is beyond necessary for a little "me" time.

Of course, the end of the school year also means that it's... dun dun dunnnnn... swimsuit season too. And if you're planning on donning one of those ensembles, you're probably thinking that those sweet treats you're craving are off limits. Well, I concocted a pan of goodness that's not only indulgent, but vegan, lower sugar and made with whole spelt flour!

Nibbed Caramel Blondies

The theme this month is Chips, Chunks or Bits! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Nibbed Caramel Blondies 
Adapted from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts
Makes one 9" pan, 12 pieces
⅔ cup + 2 tbsp unsweetened almond milk
1 tsp vinegar
¼ cup canola oil
¾ cup vegan caramel sauce
½ cup xylitol
2 tbsp vanilla
1 cup spelt flour
¼ cup coconut flour
½ tsp baking powder
½ tsp salt
¼ cup mini chocolate chips
¼ cup chocolate covered cacao nibs
  1. Heat the oven to 350F and grease a 9" square pan.
  2. In a bowl, whisk together almond milk, vinegar, oil, caramel, xylitol and vanilla.
  3. Add the flours, baking powder and salt, mixing just until combined.
  4. Fold in the chocolate chips and cacao nibs.
  5. Scrape into the pan and bake for 20-22 minutes, until firm and beginning to pull away from the sides of the pan.
  6. Cool completely in the pan.
Amount Per Serving
Calories: 211.1
Total Fat: 9.8 g
Cholesterol: 0.0 mg
Sodium: 33.3 mg
Total Carbs: 27.5 g
Dietary Fiber: 2.6 g
Protein: 2.3 g

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