Eosinophilic Esophagitis Friendly Vegan Blondies with Espresso Swirl
Total time1 hr 18 min
Prep time20 min
Cook time28 min
4.6(12)
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the blondies
- ½ cup vegan butter, melted and cooled slightly
- 1 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
- ¼ tsp fine salt
- ½ cup vegan chocolate chips
For the espresso swirl
- 1 tbsp instant espresso powder
- 1 tbsp hot water
- 1 tbsp light brown sugar
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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