Pecan Blondies

FreshFruit -how did the amaranth ones turn out? Thats another seed I want to use more of- but am not sure what to do with raw.

Well mine are dehydrating- I changed it a bit- wanted chocolate so added about heaping 3 tbs of raw cacao and it was pretty batter like so I skipped the flax seed and the vanilla (which I did not have)- so I will let you know how they turn out- the batter tasted great though!What a great way to get some raw millet in - I find so many of the other desserts are high in nuts & fat- which I tend to over do as it is.

just lovely- i always have to resist blondies whenever i see them in bakeries or what not b/c of all the butter and sugar- but these turned out wonderful. didn't have pecans but subbed walnuts and they're quite tasty.

Anyone have any suggestions for the flax meal and millet which made my blondies un-edible?

Poemomm, you out there???? What did I do wrong with the millet and ground flax seeds? (I know my flax seeds weren't going bad as they were fresh and I get them from a good souce)

So I made these over the weekend. Much to my disappointment I had to toss out the whole batch. The main problem was the flax seeds! Two cups of ground up flax seeds certainly didn't give these blondies an authentic baked taste. Flax seed is very distinct in flavor. I've used ground up flaxseed in small amounts for raw crackers, breads and quiche crusts which works fine. After being in the dehydrator, the flax actually gave the blondies a bitter, non pleasant taste. My husband said they left a very bad aftertaste in his mouth.

I wasn't too keen on using the millet either. I soaked it for a good 16-17 hours. And it still had a slightly harsh/bitter taste. Even with the dates and cup of agave, it still didn't taste right. Between the millet and flax meal, I found it impossible to make these blondies edible.

For those who were successful, were these healthy tasting or did they really taste like authentic blondies? What did I do wrong with the flax seed and millet? Perhaps using nut flours would have good?

I've grown to love making raw sweets and desserts and have learned a lot this winter. So I'm not a complete idiot in the kitchen :-)

Well at least my Chai spice orange cake was a success and tasted quite lovely! Here are some photos:

http://picasaweb.google.com/jholsten/RawVeganDessertsByJoyceHolsten#

Wow I remember seeing this recipe when it was posted a while back. Forgot about this yummy looking blondie! My husband was really hungry on the way home from work and picked up a vegan cooked blondie at our local bakery (On the Rise in Richmond, VT). I had a couple tiny bites and it was divine! And I was thinking it would be great to make a raw version!

I second Carnap's question. Did you soak the millet overnight?

And for a container, did you put the batter into a glass 8x8 or similar size container ?

Hope to make these soon! :-)

Cheers,

Joyce

http://www.beautifullivingfood.blogspot.com/

i bet these could be made with bananas

These are fantastic - one of my staple cookies now! Without the pecans, they can be rolled out and cut into shapes with a cookie cutter! Amazing cookie!!

just lovely- i always have to resist blondies whenever i see them in bakeries or what not b/c of all the butter and sugar- but these turned out wonderful. didn't have pecans but subbed walnuts and they're quite tasty.

Loved this recipe, and my fiance who is not in to raw food ;loved it too!I didn't use a container to dehydrate I just made one big piece that was about 1/2 and inch thick and dehyrated.I used about 1.75 cups of flax

Thanks for the tips--next time I'll use way more flax--I used closer to a cup. Thanks again for the recipe!

I was so pleased to find a recipe for blondies--even before I stopped eating cooked food, I had searched in vain for a vegan, gluten-free recipe. I am also extremely happy to find a dessert recipe that isn't largely nuts. Thanks for the recipe!

I tried making these, but I don't think I added enough flax; even after 12+ hours in the dehydrator it's still quite soft. Would someone who was successful please try to specify how much flaxmeal they used? 1-2 cups is a pretty wide margin. Also, did people dehydrate in a container or just spread out on a sheet? Thanks for the input!

PS--If I try this again, I'll cut way back on the sweetener--this is glycemic-shock sweet.

These were fab! Millet is rich in calcium...thats a good thing. The golden flax really adds to the beautiful color of these delights.Mmmmmmm!

FreshFruit -how did the amaranth ones turn out? Thats another seed I want to use more of- but am not sure what to do with raw.

Well mine are dehydrating- I changed it a bit- wanted chocolate so added about heaping 3 tbs of raw cacao and it was pretty batter like so I skipped the flax seed and the vanilla (which I did not have)- so I will let you know how they turn out- the batter tasted great though!What a great way to get some raw millet in - I find so many of the other desserts are high in nuts & fat- which I tend to over do as it is.

I'm soaking millet tonight, and picking up the golden flax tomorrow to make these. That foto has me salivating :) I can't wait for these (especially after the disappointing gingerbread cooky experience today.) Need to fortify against all the Xmas Baking that is wafting about!

Alright! I made them :) They are in the dehydrator now..I used amaranth, cause I didn't have millet on hand, but judging from the batter, it will all work out fine. Thank you so much for this recipe. It's really special :)

These look scrumptious! I want! Moreover I have millet (didn't know what to do with it and now I am inspired.) Thanks for sharing poemomm :)

They look (and sound) fabulous! I can't wait to try these! Thanks!

wow, that looks and sounds delicious. i really like your pic! thank you;-)

They look amazing, guess I'l be down the pet shop buying millet seed tomorrow!

That looks sooo lovely, I can't wait until the weekend when I can give the recipe a try! :)