Approved Brownies by Plant Paradox author Dr. Grundy

SALTED CITRUS VEGAN BLONDIES WITH TOASTED WALNUTS & DARK CHOCOLATE CHIPS

Chewy, rich, and buttery blondies laced with fresh orange & lemon zest, topped with a sprinkle of coarse pink salt. Packed throughout with toasted walnuts & dark chocolate chips.

DRY INGREDIENTS

• 99 g (1/2 c + 1 tbsp) green banana flour
• 1/2 tsp baking powder
• 1/2 tsp salt, divided (medium/coarse preferred for topping)
• 1/8 tsp Xanthan gum (optional)*
• 63 g (1/2 c) walnuts, lightly crushed
• 45 g (3 tbsp) bittersweet chocolate chips (we used 85% cacao chocolate)

WET INGREDIENTS

• 2 flax eggs (2 tbsp flax meal + 5 tbsp water)
• 1 c light coconut milk
• 2/3 c melted buttery coconut oil (or virgin coconut oil)*
• 1/2 c erythritol
• 1 tbsp freshly grated orange zest, 1 tsp aside
• 1 1/2 tsp freshly grated lemon zest, 1/2 tsp aside
• 1 tsp vanilla extract
• 1/4 tsp liquid stevia extract

WHAT TO DO

1. Pre-heat oven to 325° F. Spray a standard sized nonstick loaf pan (dimensions: 9.25 x 5.25 x 2.75 in) with coconut oil spray, or lightly coat it with regular coconut oil.
2. Roll out a piece of parchment paper long enough to cover the bottom and sides of your loaf pan.
3. Then, cut the sides of the paper so that it fits directly into the middle of your pan, essentially creating a “sling” that you can use to easily remove the blondie from the pan. (Reference this article for how-to visuals.)
4. Once the oven is ready, place lightly crushed walnuts on a cookie sheet and set in oven until crispy and fragrant; 4-5 minutes. Set aside.
5. Note: Keep an eye on the walnuts, as they can go from perfect to burnt within minutes.
6. In a medium mixing bowl, thoroughly whisk together the green banana flour, baking powder, 1/4 tsp salt, and xanthan gum; whisk for about a minute to ensure the Xanthan gum is evenly distributed.
7. In a large mixing bowl, whisk together your flax eggs and let them sit for 2 minutes.
8. Slowly whisk your melted buttery coconut oil into the flax eggs – this may take a couple minutes of heavy whisking. Once cohesive, whisk in coconut milk, vanilla extract, stevia, 2 tsp orange zest, and 1 tsp lemon zest.
9. Pour dry ingredients on top of wet ingredients and stir – with a wooden spoon – until smooth. Then, stir in chocolate chips and toasted walnuts until evenly distributed.
10. Spoon batter into prepped loaf pan and use a spoon or your hands to evenly spread the batter throughout the pan. Then, sprinkle the top with remaining 1/4 tsp of salt, 1 tsp of orange zest, and 1/2 tsp of lemon zest. Lightly press down to ensure the zest & salt sticks.
11. Place in the center rack of your oven and bake for 33-37 minutes, or until the edges are set and the center is still soft; an inserted toothpick will come out clean.
12. Place pan on cooling rack for 15 minutes. Then, use parchment sling to gently transfer blondies from pan to cooling rack. Let cool another 30 minutes before cutting.
13. Cut in half lengthwise, then cut through horizontally three times, thus making 8 pieces. For smaller pieces, cut through vertically two times, then horizontally 4 times.
14. Enjoy while lightly warm, or let cool completely then place in an airtight container and keep them at room temperature for up to 3 days.