• UO on Campus: Peach Blondies

    Just because you’re living in a small space doesn’t mean cooking takes the (literal) backburner: our peach blondies come together in 10 minutes, only require one bowl and will instantly make you the most popular of all your roommates. Get the recipe here, thank us later
    Photos and recipe by Jessie Snyder of Faring Well

    Peach Blondies
    Makes 12 brownies in a 9 x 13 inch baking dish.

    1 cup oat flour
    1 cup rolled oats
    2 cups spelt flour
    1 teaspoon baking soda
    1 teaspoon fine sea salt
    2 tablespoons flax meal
    6 tablespoons hot water
    2 teaspoons vanilla extract
    1 cup virgin coconut oil, as a liquid
    1 1/4 cup coconut sugar
    1/4 cup blackstrap molasses
    1 medium peach, cored and sliced

    Preheat the oven to 350F. Combine the flax meal and hot water in a small dish and set aside for five minutes to thicken. Place the dry ingredients (flour through salt) in a large mixing bowl. Combine well with a fork, and create a well in the center. 

    Place the coconut sugar in the well, and top with coconut oil, vanilla, molasses, and the flax meal mixture. Stir from the inside out, incorporating the wet with the dry.

    Transfer the blondie batter to a 9 x 13 inch ceramic dish (or a parchment lined aluminum one). Core and slice the peach into 1/4 inch thick pieces. Spread evenly on top of the batter, slightly pressing down on each slice. 

    Bake for 25 to 30 minutes, or until a toothpick in the center comes out clean. Let cool on a rack on the counter. Slice and serve right away, and store extra in an airtight container on the counter. Best if eaten within three days (but they're so good, we highly doubt that will be an issue!)

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