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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Blueberry & Chocolate Chip Muffins (Vegan)

Hello friends! Merry Belated Christmas and Happy New Year!

 I have been busy and haven't had time to blog, but I will try a bit harder this year.

 I ate a few things over the holidays that I shouldn't have, but I survived.

 My 5 year old was bugging me for 3 days to let her bake. I felt like having a blueberry muffin anyway, so we made some easy muffins.

 I split the batter in half so we could make half blueberry and half chocolate chip.  I used frozen blueberries which made the batter thicken a bit (the coconut oil probably started to firm up), so I added a splash  more milk to that bowl at the end. If you use fresh blueberries this may not happen, so use your judgement to decide if you need a little extra milk or not. You should also make sure your milk isn't too cold. Cold milk will cause your coconut oil to harden. The batter shouldn't be too thick, it should be the same consistency you'd get from a boxed cake mix batter.

 You could use all-purpose flour in this recipe, but spelt and oat flours both make delicious muffins and are better for you.

 This is a great base muffin recipe. You could really add anything you want. How about some nuts, or cranberry and lemon zest?

I apologise for the terrible photos.

Above: Blueberry Muffin. 
The kids mixed the batter and it turned purple.

Above: Chocolate Chip Muffin

Blueberry & Chocolate Chip Muffins (Vegan)
Makes 12-14 muffins

 Ingredients
  • 1 tablespoon apple cider vinegar
  • 1 cup almond milk, room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons soft coconut oil
  • 6 tablespoons aquafaba (chickpea brine), or 2 flax eggs
  • 1 ½ cups spelt flour
  • ½ cup oat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1 cup frozen or fresh blueberries (or chocolate chips)
Directions
  1. Preheat the oven to 350F and line your muffin tins with paper liners.
  2. In a medium bowl, combine the vinegar, milk, vanilla, coconut oil and aquafaba with a whisk.
  3. In another bowl, combine the flours, salt, baking powder and sugar.
  4. Add the milk mixture to the dry mixture and whisk just until combined.
  5. Add the berries. If your kids are helping, they will over mix and your batter will turn purple. It's okay, they still taste good!
  6. Divide the batter among the muffin cups and bake for about 12 minutes or until a tester comes out clean. I like mine to cool completely before eating.

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