When I went vegan way back when, it was difficult to find vegan cookbooks at my local bookstore (vegetarian books were easy to come by, but veganism was too “radical”). I happened upon a book by Dreena Burton one day was happy to find a cookbook full of delicious and easy to make recipes that weren’t full of hard-to-find ingredients and didn’t take hours in the kitchen to put together. So now I’m super excited to be hosting Dreena on her blog tour in support of her new Plant-Powered 15! Plant-Powered 15 is an eBook that contains (you guessed it) 15 new recipes, all of which feature whole-foods ingredients: whole grains, whole-grain flours, beans, nuts, seeds, vegetables, natural sweeteners, and no oil. The recipes include breakfast dishes, dinner entrees, soups, dressings and desserts, and Dreena throws in a few plant-powdered tips along the way. Plant-Powered 15 can be purchased on Dreena’s website, the Plant-Powered Kitchen.
From Plant-Powered 15, here’s Dreena’s Sticky Almond Blondies…
Sticky Almond Blondies
These are positively delicious. They have the dense, sticky, decadent texture and quality of a traditional blondie, yet are made with wholesome ingredients – and no flour or oil!
- 1 tbsp ground white chia
- 1/4 cup pure maple syrup
- 1/2 tbsp freshly squeezed lemon juice
- 1 1/2 tsp pure vanilla
- 1/2 tsp blackstrap molasses
- 1/2 cup pitted dates, lightly packed
- 1/2 tsp baking soda
- 1/4 + 1/8 tsp sea salt
- few pinches freshly grated nutmeg
- 2 1/2 cups almond meal
- 1/2 cup coconut sugar
- 2-3 tbsp nondairy chocolate chips (optional)
Preheat oven to 325°F. In mixer fitted with the paddle attachment, add ground chia, maple syrup, lemon juice, vanilla, molasses, and dates. Process on low speed to first incorporate, and then increase speed slightly to fully pulverize and smooth dates. Once smooth, turn off mixer and add baking soda, salt, and nutmeg – mix just briefly and then add almond meal, and coconut sugar. Process on low speed until mixer just comes together (do not over-mix). Transfer mixture to an 8” x 8” brownie pan, and press in with a spatula. If using chocolate chips, lightly press into top of batter. Bake for 20 minutes. Remove, let cool completely, and cut into squares. Squares can be refrigerated for a week or more (as if they’ll last)! Makes 16 blondies.
Chocolate Note: I usually make these without chocolate chips, and sometimes I’ll simply sprinkle a few chips over top of half the batch – either way, these are crazy-good!
Dreena is generously giving one lucky winner a free copy of Plant-Powered 15! There are three chances to win – you can do just one or all three of the following – please leave a comment letting me know that you did each one:
- Leave a comment on this post telling me what your favorite plant-powered dish is.
- Like VeggieGirl on Facebook: https://www.facebook.com/VeggiegirlHHC
- Like Dreena Burton on Facebook: https://www.facebook.com/pages/Dreena-Burton/260878040651278
The contest ends at midnight EST on Monday, April 22nd, 2013. Good luck!