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Ingredients
US|METRIC
4 SERVINGS
- oil (for the pan)
- 3/4 cup sorghum flour
- 1/4 cup tapioca flour
- 1/2 tsp. xanthan gum
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2/3 cup brown sugar (lightly packed)
- 1/2 cup SunButter Organic (plust 2 tablespoons)
- 6 Tbsp. unsweetened nondairy milk
- 2 tsp. vanilla extract
- 1 cup SunButter Organic
- 1/2 cup nondairy buttery spread
- 1 tsp. vanilla extract
- 2 cups confectioners sugar (sifted)
- 3 Tbsp. unsweetened nondairy milk
- 1 cup nondairy semi-sweet chocolate chips
- 4 tsp. vegetable oil (such as olive or coconut)
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Directions
- Preheat the oven to 350°F. Lightly oil a mini muffin pan.
- To make the blondies, put the sorghum flour, tapioca flour, xanthan gum, baking soda, and salt in a small bowl. Whisk to combine.
- Put the brown sugar, SunButter, nondairy milk, and vanilla extract in the bowl of a mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined. Add the flour mixture. Beat to mix.
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