Gluten-Free Blondies

Preparation:

Makes 16 bars

Ingredients:

1/2 cup coconut oil, plus more for the baking dish

3/4 cup plus 2 tablespoons lightly packed light brown sugar

1 cup teff flour

1/3 cup coconut flour

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt

3 eggs

2/3 cup gluten-free & vegan mini white chocolate chips, divided

Melt coconut oil in a medium saucepan over medium heat. Add brown sugar and cook, stirring, 3 minutes. Remove from heat and cool until barely warm, about 10 minutes.

Preheat oven to 350° F. Line an 8×8-inch baking dish with foil, leaving a 2-inch overhang on two sides so you can lift the blondies out easily. Oil the foil lightly with coconut oil.

In a medium bowl, whisk together teff flour, coconut flour, baking powder, and salt. Set aside.

One at a time, stir eggs into cooled brown sugar mixture in the saucepan, stirring well after each addition. Stir in vanilla, then flour mixture. Fold in white chocolate chips, reserving a handful to sprinkle on top.

Pour batter into the prepared pan and level the top. Sprinkle reserved white chocolate chips over the top.

Bake until a toothpick inserted into the center comes out with just a few wet crumbs, about 30 minutes. Set pan on a rack and let cool completely. Grasp the overhanging foil and lift the blondies out of the pan. Transfer to a cutting board and cut into 16 square bars.

Tip: You can substitute pecans or walnuts for the white chocolate chips. Increase the brown sugar to 1 cup if making this substitution.