Macadamia Blondies with Caramel Maple Topping by Kimberly Vela
Videography and Production by Veronica Luna

Kimberly Vela is an alumna and graduate student at St. Mary’s University. As a vegetarian for six years, Vela learned how to cook for herself and loves to share her recipes with her friends.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 ounces firm silken tofu
• ¼ cup rice or soy milk
• 1/3 cup canola oil
• 2 cups sugar
• 2 tablespoons vanilla extract
• 1 ¼ cups raw macadamias, partially chopped and partially ground

Ingredients for the topping:

• ¼ cup nonhydrogenated margarine
• 2 tablespoons turbinado or other brown sugar
• ¼ cup pure maple syrup
• 1 cup raw macadamia nuts, coarsely chopped

Directions

Preheat oven to 350° F. Grease 9 x 13 inch pan. In blender or food processor, blend tofu and soy milk until smooth. Add oil, sugar and vanilla, then blend. Combine the dry ingredients in mixing bowl and mix well. Fold in nuts. Dough will be thick. Spread in baking pan, bake 25 minutes.

Prepare topping: Mix all ingredients except nuts in saucepan. Heat until sugar dissolves. Increase heat, bring to boil one minute. Stir in nuts, remove from heat. Remove blondies from oven, pour on topping, then bake 10 more minutes. Let cool completely before serving.

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: kimberly vela, macadamia blondies with caramel maple topping, tasteofstmu, veronica luna |