Ich backe diese veganen Blondies gern wenn der Tag kurz ist. In Vegane Kuchenrezepte passt dieses Rezept gut. Es trifft Blondies Rezepte und wirkt wie Schnelle Kuchenrezepte und Einfache Kuchenrezepte. Es bleibt locker wie Schnelle Kuchenrezepte Einfach und wie Glutenfreie Kuchenrezepte und Einfache Kuchenrezepte Schnell.

1 Key Takeaways
2 Easy Vegane Blondies Recipe
3 Ingredients for Vegane Blondies
4 How to Make Vegane Blondies
5 Tips for Making Vegane Blondies
6 Making Vegane Blondies Ahead of Time
7 Storing Leftover Vegane Blondies
8 Try these dessert recipes next
9 Vegane Blondies
10 Nutrition

1 Key Takeaways

We bake soft blondies that feel cozy and taste rich. We skip eggs and dairy and still get a chewy bite. We lean on almond and oat flour for a tender crumb and a mild nut note that plays well with dark chips.

We keep the bowl count low and the work clean. One pan lines with paper. One whisk mixes wet and dry. The batter spreads thick and smooth. Heat stays even and the edges set fast. The center stays pale and soft.

We wrote this with heart. I am Emilia from Emilia Rezepte. I test on busy nights and slow weekends. I keep notes and tweak with your feedback. We keep taste first and stress last.

2 Easy Vegane Blondies Recipe

I love a tray bake that fits Vegane Kuchenrezepte and still feels fun. Vegane Kuchenrezepte shine when the mix stays simple and the crumb stays moist and sweet. Two bowls sit out. A scale sits near. The oven warms and the house smells like a candy shop within minutes.

We stir a glossy blend of nut butter and maple. We sift soft flours that treat the batter with care. Chips fold in and cling to that thick mix. No mixer. No stress. A spoon does the work and the tray takes the rest. This is the kind of bake that suits a midweek mood and a last minute guest.

Kids help and steal chips. I wink and let it slide. The tray goes in and the edges turn light gold. The center looks set and a few moist crumbs cling to the pick. This is the sweet spot that defines Vegane Kuchenrezepte for me.

3 Ingredients for Vegane Blondies

Almond flour brings a soft crumb and a light nut taste that fits a blondie base. The fine grind holds moisture and keeps each bite plush.

Oat flour adds body and a mild cookie note. I use a gluten free grind. It binds well and keeps the square tender and stable.

Ground almonds deepen flavor with a rustic lift. The tiny bits trap syrup and keep the slice juicy for days.

Creamy nut butter gives shine and chew. Cashew or almond works well. The fat replaces dairy and keeps a nice mouthfeel.

Maple syrup sweetens and adds a caramel hint. The liquid blends fast and helps the batter relax and spread.

Plant milk thins the mix a touch. A few spoonfuls make the batter smooth and easy to level in the pan.

Vanilla extract lifts aroma so the kitchen smells warm and cozy when the tray bakes.

Baking powder adds a light rise so the bite stays soft not dense. I use a simple phosphate free blend.

Sea salt sharpens sweet notes and keeps the finish clean.

Vegan chocolate chips melt into tiny pools. A few more on top make the surface look fun and taste extra rich.

4 How to Make Vegane Blondies

Step one preheat and prep Heat the oven to medium high. Line a square pan with paper. Let edges hang so lift stays easy.

Step two mix dry Whisk almond flour with oat flour and ground almonds. Add baking powder and salt. Break any small clumps with your fingers.

Step three mix wet Stir nut butter with maple and vanilla. Add plant milk little by little. The blend turns glossy and smooth.

Step four combine Fold dry into wet with a spatula. Stop when streaks fade. The batter looks thick and sticky and that is perfect.

Step five add chips Fold chips through the batter. Save a small handful for the top so the bake looks pretty once set.

Step six bake Spread the batter in the pan. Bake till edges set and the center looks pale and just set. A pick comes out with moist crumbs.

Step seven cool and slice Let the tray rest till warm. Lift with the paper and set on a rack. Slice neat squares with a sharp knife.

5 Tips for Making Vegane Blondies

Use a scale so the crumb stays soft. Too much flour dries a blondie fast. A gram here and there changes texture more than you think.

Pull the tray when the center still looks a bit soft. Carryover heat will finish the job. This keeps that fudgy chew that people love.

Line the pan well so corners lift clean. Press the paper into the edges so the bar stays even. A tidy edge makes serving easy and neat.

6 Making Vegane Blondies Ahead of Time

Batch bake for a busy week. Wrap the slab cool and whole. Chill it for a day and slice when you need a quick treat for lunch or coffee.

Mix the dry blend in a jar so the next tray comes fast. Label the jar with flours salt and lift. Then only wet goods stand between you and a warm square.

For gifting score the top while warm so later cuts follow clean lines. This small trick helps when you serve at work or school.

7 Storing Leftover Vegane Blondies

Keep slices in a tight tin at room temp for two days. The crumb stays tender and the chip pools hold their shine.

For longer keep wrap each square and chill up to five days. Warm a piece for ten seconds and the center turns soft again.

Freeze for a month. Stack slices with paper and seal in a bag. Thaw on the counter and enjoy with coffee or tea.

8 Try these dessert recipes next

[yarpp]

9 Vegane Blondies