Some time ago I shared a recipe for brownie without gluten that has become a basic at home, we love it! For this reason, today I bring you a similar recipe, this delicious vegan and gluten-free blondie.

The blondie is a kind of brownie but in a light version and may or may not have white chocolate. This recipe does not take because it is difficult to find vegan white chocolate and I like it better that way, it is less cloying and lighter.



  • 3 cucharadas de semillas de lino de linaza + 9 cucharadas de agua
  • 1/2 taza de aceite de oliva virgen extra (125 ml)
  • 1/4 taza de compota de manzana (80 g)
  • 1 taza de azúcar de coco (200 g)
  • 1/4 taza de harina de arroz (40 g)
  • 1/4 taza de almidón de patata (40 g)
  • 1 taza de harina de arroz integral (140 g)
  • 1/2 taza de nueces (60 g)
  • Sirope de dátiles al gusto


  1. Preheat oven to 355ºF or 180ºC.
  2. Beat the flaxseeds with the water in a powerful mixer. Put them in a glass, cup or bowl and let them rest for 5 minutes.
  3. In a bowl add the oil, the compote, the sugar and the flax mixture of water. Stir with the help of a whisk or a spoon until all the ingredients are well integrated.
  4. In another bowl add the rice flour, the potato starch and the brown rice flour. Stir with a spoon.
  5. Pour the dry ingredients over the liquids little by little, stirring constantly. Mix all the ingredients very well until they are perfectly integrated. Add the chopped walnuts and stir again.
  6. Pour the mixture into a brownie pan (I usually use a square glass baking pan) lined with parchment paper and bake for about 25 minutes. The time may vary depending on your oven.
  7. Let cool before serving and top with date syrup to taste.

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