Cherry Blondies
Ingredients
- Softened Vegan Butter 1 cup 226g
- Light Brown Sugar 14 Tablespoons 196g
- Ground Flax seed 2 Tablespoons 16g
- Cherry Juice 3 tablespoons 45ml *see notes above
- Fresh Ripe Banana mashed ½ cup
- Vanilla extract 3 teaspoons 15ml
- Cherry Extract 1 teaspoon 5ml *see notes for success
- All Purpose Flour 2¼ cup 280g
- Baking Powder ½ teaspoon
- Salt ¾ teaspoon
- Fresh or Frozen or Dried Cherries chopped 1 cup 150g *see notes
For the Icing:
- Confectioners Sugar 1 cup 120g
- Food Color as desired
- Plant Milk 2 Tablespoons 30ml
Instructions
Preheat the oven to 350°F Grease & parchment line a 8" X 8" cake pan
- Cream the softened vegan butter with the light brown sugar on high speed until light and fluffy
- Combine the flax meal with the cherry juice or water and whisk smooth set aside to thicken
- Once the vegan butter is sufficiently creamed add the flax mixture and whip on high speed for 20 seconds to emulsify
- Add the mashed banana and vanilla & cherry extract, then mix on high speed to incorporate
- Add the flour, baking powder & salt and mix just until incorporated evenly
- Add the chopped cherries and in evenly
- Pour batter into the greased and parchment lined pan and bake in the preheated oven for approximately 35 minutes
- Cool in the pan and then flip the blondie out onto a cooling rack
- Combine all of the icing ingredients together in a mixing bowl and whisk smooth
- Pour the icing over the cooled blondie then cut into 12 bars
Notes
Cherry Blondies can be frozen *preferably UN ICED for up to 1 month wrapped well to prevent drying out
Store blondies at room temperature for up to 4 days wrapped to prevent drying, for longer storage keep refrigerated for up to 1 week
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