These non-traditional blondies are vegan, gluten free and absolutely delicious! Earl Grey tea adds this warm citrusy essence to these blondies! Topped with a sweet pink glaze these blondie bars are perfect for your afternoon tea or coffee time!
I love how the blood orange juice gives the glaze this perfect pink hue! The edges get so crispy, yet the center stays almost cake-like! They are seriously delectable and I can't wait for you to give these a try!
1/2 cup (1 stick) dairy free butter, I used Earth Balance Vegan Buttery Spread
¾ cup coconut sugar
½ teaspoon vanilla extract
1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)
1 cup gluten free all-purpose flour
½ cup oat flour
1 ½ teaspoon earl grey tea leaves, finely ground
Pinch kosher salt
Dairy free non-stick baking spray
For the glaze:
½ cup powdered sugar
Juice of ½ blood orange, about 2 tablespoons
Method of Preparation:
Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper so it overhangs on the two longer sides to create handles. Spray the pan with non-stick baking spray.
Put the flax meal and water in a small bowl and set aside.
Whisk together the all purpose flour, oat flour, earl grey tea and salt.
In a stand mixer fitted with a paddle attachment, cream the dairy free butter, sugar and vanilla until light and fluffy, about 3 to 5 minutes. Next add the flax egg and mix to combine. Add the dry ingredients and mix until all the ingredients are thoroughly combined, about 2 minutes, scraping down the sides of the bowl as needed.
Pour the batter into the prepared baking pan and spread it out so it is even.
Bake for 20 to 25 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Allow to cool while you make the glaze.
For the glaze: In a small bowl whisk together the powdered sugar and the blood orange juice until lump free.
Once the blondies have cooled, cut the blondies into squares using a serrated knife. Then use a spoon to drizzle the glaze over the blondies.