I use white whole wheat flour all the time now that it’s finally available here, and it works very nicely in heavier baked goods like cookies. Maybe because of all the sugar and a touch of vinegar, these blondies don’t taste whole-wheaty at all, quite the opposite – not that whole-wheaty is necessarily a bad thing, just not what I usually aim at when making dessert. Peanut butter is just a slight side note in the taste – I am not a huge fan of sweet peanutty things, but here it adds a little something important. These were good right after baking and excellent straight from the fridge later on.

The Dry:

• 2 and 1/2 dl white whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

The Wet:

• 3/4 dl coconut oil
• 2 tablespoons peanut butter
• 2 dl whole cane sugar
• 3 teaspoons vanilla extract
• 1 tablespoon brown rice vinegar

The Egg-Replacer:

• 2 tablespoons gram (chick pea) flour
• 3 tablespoons soy milk

The Chocolate:

• a handful of chopped dark chocolate, 85%

First I preheated the oven to 175 degrees Celsius, chopped the chocolate, and sprayed a glass baking pan with a bit of olive oil. I used a small, 15 X 20 cm baking pan, and the result was fudgy and kind of sticky in the center. Very delicious, but a larger pan would yield more of the caramelized edges that were probably my favorite part of this dessert.

To make the batter, I first mixed the wet, the dry, and the egg-replacer ingredients in separate bowls. The chickpea flour is a bit lumpy so it’s important to mix well. Now, I combined everything and stirred with a fork just so that there were no dry lumps visible. I folded in the chocolate, poured the batter in the pan, and baked for 25 minutes. For the last 5 minutes I covered the pan to prevent too much browning – it might be wise to check after the first 15 minutes and cover when necessary.