Vegan Chia Seed Chocolate Blondies

Chia seed blondie‘Brownies and blondies and chocolate chips’, these are a few of my favourite things. Blondies are a very special treat and there are so many varieties of blondies that there can’t be said to be one way to create a blondie.

I used to make the deadliest blondies with condensed milk that were packed with sugar, so creating a version that tastes just as good but is vegan, gluten free and much healthier has been a challenge, but one that I have really enjoyed.

Here are (from my perspective) the 4 requirements of a Blondie:
1) Crunch on the outside but soft, creamy and gooey in the middle
2) Chocolate chips
3) Dense, something that you can really gnaw on but with an initial melt in your mouth feeling
4) Sweet

In my first few attempts the big problem was creating that creamy feeling of a blondie. I wasn’t getting a melt in your mouth feeling. I played around with coconut cream to try and recreate a condensed milk consistency and flavour. This was the key and from there it was just a few tweaks to make them as healthy and yet sweet as possible. I use brown rice syrup (quite a lot) to get a delicious sweetness, which makes the mixture refined-sugar free. The chocolate chips do let the recipe down from being completely refined-sugar free but I am working on my own recipe for chocolate chips, so stay tuned-in for this in the future.

Cooling

Vegan Chia Seed Chocolate Blondies

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 10 squares

Ingredients

  • 1 cup of gluten-free oats (I use the quick-cook oats)
  • 1/3 cup oat flour
  • ¼ cup tapioca flour
  • ¼ cup brown rice flour
  • ½ tsp bicarbonate soda
  • ½ tsp baking powder
  • 1 tsp physillum husk
  • 1 tsp cinnamon
  • ¼ cup desiccated coconut
  • 3 tbs coconut oil
  • 1 tbs apple cider vinegar
  • ½ cup milk
  • ½ cup brown rice syrup
  • 2 tbs chia seeds
  • ½ cup coconut cream
  • ½ cup chocolate chips
  • * I use a dry cup measurer for all my measuring (liquid and dry)

Method

  1. In a pot melt the coconut cream and brown rice syrup and simmer for 1 minute. Then remove from the heat and add the chia seeds. Leave for 5 minutes.
  2. In a bowl mix the coconut oil, milk and apple cider vinegar.
  3. In another bowl put the oats, flours, baking assistants, cinnamon, coconut.
  4. Mix all the ingredients together until well incorporated and add the chocolate chips.
  5. Pour the mixture into an 8 x 8 inch square greased tin.
  6. Place in the middle of the oven at 180 degrees, for 30-35 minutes. It is ready when it starts coming away from the edges and is just starting to brown. It will be squishy to press but a skewer will come out fairly clean.
  7. Leave in the tin for 10 minutes before cutting into your desired sizes I normally cut it into 20 squares.

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