Peanut Butter and Chocolate Blondies With Millet
If you have a craving for a Snickers bar, this is a healthier treat that will satisfy you whether you are gluten-free or not.
Ingredients
- ⅓ cup 1/3 cup ground flaxseed
- ⅔ cup unsweetened oat milk
- ½ cup cold vegan butter
- 1⅓ cups raw cane sugar
- 1½ cups crunchy peanut butter
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 cup millet flour
- 1½ cups dairy-free dark chocolate chips
- ⅔ cup natural peanuts chopped
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9-inch (23cm) square cake or brownie pan with canola oil spray, then line the bottom and sides with parchment paper, leaving extra hanging over the sides.
- To make your flax egg, whisk together the flaxseed and oat milk in a small bowl until a smooth paste forms. If there are any lumps, push a small rubber spatula against the side of the bowl to break them up. Let sit for 10 minutes to bloom and thicken.
- In a stand mixer fitted with the paddle, beat the butter with the sugar on medium speed until smooth and paler, 5 minutes. Add the peanut butter, vanilla, and flax egg and beat until everything is well incorporated, 2 minutes.
- Add the baking powder, salt and millet flour and beat on medium speed until no dry patches remain, 1 minute.
- Add the chocolate chips and gently incorporate until just mixed.
- Scrape the batter into the lined pan and spread it evenly with a rubber spatula. Lightly compress the batter. Sprinkle evenly with the peanuts. Bake until the blondie is golden brown, 25 to 30 minutes. Let the blondie cool in the pan on a cooling rack for at least 1 hour or overnight before cutting.
Notes
The blondies are best eaten at room temperature. Store the blondies in an airtight container in the fridge for up to 5 days.