Vegan with a Vengeance by Isa Chandra Moskowitz, submitted by Amanda
|Prep time||45 minutes|
|Recipe Categories||Cookies & Bars Vegetarian|
Traditional dairy ingredients can be substituted for the dairy-free alternatives listed. I've made these without the chocolate chips and they turn out just fine, too.
|0||Tablespoon||tapioca starch (or arrowroot powder or cornstarch)|
|0||Cup||flour (all purpose or plain)|
|0||Carton||soy yogurt (plain or vanilla)|
|0||Cup||canola oil (plus 2 Tbs)|
Preheat oven to 350º. Lightly grease a 9x13-inch baking dish.
Prepare the raspberry layer (OR SKIP THIS AND USE 1 CUP RASPBERRY PRESERVES INSTEAD):
In a saucepan combine all raspberry layer ingredients and stir until tapioca starch is dissolved. Bring to a boil and then lower to a low boil, stirring often, for 5 minutes or until thickened. Remove from heat.
Prepare the blondie layer:
In a mixing bowl, sift together the flour, baking soda and salt. In a separate bowl, combine the yogurt, rice milk, oil, sugar and vanilla. In batches, mix the dry ingredients into the wet to form a dough. Set aside 1 cup of the dough and spread the rest in the prepared baking pan. Spread the raspberry layer over it (or use 1 cup of rasperry preserves.) Sprinkle half of the chocolate chips over the raspberry layer. Drop the remaining dough over the chips and raspberries; sprinkle the rest of the chocolate chips over that. Bake for 35 minutes. Let cool completely before serving.