Raspberry-Chocolate Chip Blondie Bars

Submitted by ukyankee on 6 February, 2007 - 14:12

Summary

Yield	Dozen

Description:

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.

Preparation time:

45 minutes

Ingredients:

2 cups raspberries (frozen)

3 tablespoons tapioca starch (or arrowroot powder or cornstarch)

4 cups water (cold)

3 3⁄4 cups flour (all purpose or plain)

1 1⁄4 teaspoons baking soda

1⁄2 teaspoon salt

1 carton soy yogurt (plain or vanilla)

1⁄4 cup rice milk

1⁄2 cup canola oil (plus 2 Tbs)

2 cups sugar

1 tablespoon vanilla extract

1 cup chocolate chips

Instructions:

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.

Source:

Vegan with a Vengeance by Isa Chandra Moskowitz, submitted by Amanda

Recipe Categories:

UK Yankee

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