2 3/4 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces soy yogurt (or you can use silken tofu)
1/4 cup rice milk
1/3 cup oil (I just used 1 Tablespoon oil and the rest unsweetened applesauce)
1 cup sugar (raw demerra) (original recipe calls for 2 cups, but I didn’t want to use that much)
2 Tablespoons vanilla extract
1 1/4 cups pecan halves, partially chopped and partially ground
For the Topping:
1/4 cup soy margarine
2 Tablespoons packed brown sugar
1/4 cup maple syrup
1 cup pecans, coarsely chopped
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
Mix together yogurt (or tofu) and rice milk until smooth. (I used a whisk) Add the oil, sugar and vanilla and blend again. Combine with the dry ingredients in a large mixing bowl and mix well. Fold in the nuts. The dough will be thick. Spread into the baking dish and bake for 25 minutes.
Prepare the topping: Mix all ingredients, except for the nuts, in a saucepan. Heat until the sugar dissolves. Increase heat and bring to a boil for 1 minute. Stir in the nuts and remove from heat.
Remove blondies from the oven, pour topping on them and bake for 10 more minutes. Let cool completely before serving.
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