Food recipes
Macadamia Nut Blondies With Caramel-Maple Topping
Macadamia Nut Blondies With Caramel-Maple Topping Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, ta...
Macadamia Nut Blondies With Caramel-Maple Topping
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
tofu, raw, regular, prepared with calcium sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
oil, canola
sugars, granulated
vanilla extract
nuts, macadamia nuts, raw
beverages, protein powder whey based
sugars, brown
syrup, maple, canadian
nuts, macadamia nuts, raw
Directions:
Preheat the oven to 350.
Lightly grease a 9x13-inch baking pan.
To prepare the dough:.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a blender, whiz the tofu with rice milk until smooth.
Add the oil, sugar, and vanilla, and blend again.
Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
Fold in the macadamias.
The batter will be thick and have a cookie dough consistency.
Spread in the baking pan and bake for 25 minutes.
Meanwhile, prepare the topping.
To prepare the topping:.
In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
Increase the heat to bring to a boil for 1 minute.
Stir in the nuts.
Remove from heat.
Finally:.
Remove the blondies from the oven and pour the topping over them.
Return to oven, and let bake for 10 more minutes.
Let cool completely before serving.
The topping should harden to a caramel-like consistency.
The cookbook says to cut them into 16 squares or triangles.
I got 20 out of the recipe.
ENJOY!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
tofu, raw, regular, prepared with calcium sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
oil, canola
sugars, granulated
vanilla extract
nuts, macadamia nuts, raw
beverages, protein powder whey based
sugars, brown
syrup, maple, canadian
nuts, macadamia nuts, raw
Directions:
Preheat the oven to 350.
Lightly grease a 9x13-inch baking pan.
To prepare the dough:.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a blender, whiz the tofu with rice milk until smooth.
Add the oil, sugar, and vanilla, and blend again.
Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
Fold in the macadamias.
The batter will be thick and have a cookie dough consistency.
Spread in the baking pan and bake for 25 minutes.
Meanwhile, prepare the topping.
To prepare the topping:.
In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
Increase the heat to bring to a boil for 1 minute.
Stir in the nuts.
Remove from heat.
Finally:.
Remove the blondies from the oven and pour the topping over them.
Return to oven, and let bake for 10 more minutes.
Let cool completely before serving.
The topping should harden to a caramel-like consistency.
The cookbook says to cut them into 16 squares or triangles.
I got 20 out of the recipe.
ENJOY!