This recipe comes from Liz @ VeggieGirl!
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VeggieGirl’s Fig Almond Blondies
Ingredients:
(**Adapted from the Raspberry-Almond Blondies recipe from Martha Stewart’s cooking website**)
6 ounces (1 single-serving sized container) plain or vanilla vegan “yogurt” (I used So Delicious Coconut Milk Yogurt – it’s soy-free!!)
1/4 cup canola oil
1 cup sugar (I used organic turbinado sugar)
2 teaspoons pure vanilla extract
2 teaspoons molasses (I used the Plantation brand of blackstrap molasses)
1.25 cups flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
3/4 teaspoon baking soda
1 cup almonds, finely-sliced/slivered
10 dried black mission figs, finely chopped
Nondairy “milk” of choice, added to the batter as needed (I used Living Harvest hempmilk)
Directions:
1. Preheat oven to 350°F (180°C). Lightly coat an 8″x8″ baking pan with nonstick cooking spray.
2. In a large bowl, add in the “yogurt,” canola oil, turbinado sugar, vanilla extract, and molasses. Mix well.
3. In the same bowl, add in the flour, baking soda, sliced/slivered almonds, and chopped dried figs. As the mixture starts to thicken up/combine, add as much nondairy “milk” as you need (but not too much) so that the batter is mixable.
4. Pour mixture into the 8″x8″ baking pan (coated generously with nonstick cooking spray).
5. Bake for about 32-35 minutes, until a toothpick inserted in the center of the blondies comes out clean.
Makes 16 blondies.
These look yummy! I can’t wait to try this recipe. And I think I’ll use So Delicious Coconut Milk instead of the hemp milk, too.
These are the best! I love them when figs are in season
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Thank you so much for the feature!
Delicious! I am always looking for a new excuse to use hemp milk:)