White Chocolate & Tangerine Blondies

There are tons of fruit trees around my house. We have lemons, grapefruit, peaches, avocados, tangerines and oranges. And you know what is really strange to me? No one uses the fruit! It’s cray cray. I put fresh lemon juice and zest in TONS of dishes, so I can handle the lemon tree. It’s on the small side, but makes lemons pretty much all year. The peaches are small, but every summer I have to give them away because no one ever seems to be interested in them. They’re really juicy and are great for pie and cobbler. The avocados are interesting too. They’re not Hass or Reed avocados. I’m not really sure what type they are, but neither of those. If you let them soften, they’re pretty good. The tangerines are blowing up right now. I have already given away at least 15lbs of tangerines. I feel like I should have gotten a stand at the farmer’s market or something.

Ripe Tangerines

I’m actually glad I have so many friends that love citrus and I can give some away. It really breaks my heart to see such great, pesticide -free, free- free fruit go to waste. I, personally, can only eat so many tangerines before I am in acid overload, so what should I do? Incorporate them into a treat, that’s what!

So, I saw a recipe a while back for some kind of white chocolate citrus blondie. I tried the recipe and it didn’t work for me, so I just adapted a fool proof recipe from the awe-inspiring Vegan Cookies Invade Your Cookie Jar.

White Chocolate-Tangerine Blondies

White Chocolate-Tangerine Blondies

Adapted from Vegan Cookies Invade Your Cookie Jar

Ingredients:

3 oz. firm silken tofu (Mori-Nu Brand)

3 tbsp almond milk

1 tbsp fresh tangerine juice

1/3 c organic canola oil

1/2 golden brown mascobado sugar

1/2 unbleached cane sugar

1 tsp vanilla paste

1 1/2 c unbleached all purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp sea salt

1 tbsp tangerine zest

scant 3/4 c vegan white chocolate chips

Method:

Preheat oven to 325°F. Lightly spray a brownie pan with cooking spray. Puree the tofu, almond milk, tangerine juice, and canola oil. Transfer this mixture to a bowl. Mix in the sugars until well combined. Add vanilla paste and mix. Mix in the flour, baking powder, baking soda, sea salt and zest. Mix until the batter is smooth. Fold in the white chocolate chips. Transfer the batter to prepared baking dish and bake 30-35 min. Look for a bit of browning on the sides. Let cool for minimum 30 minutes and serve.

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3 Comments on “White Chocolate & Tangerine Blondies

  1. Avocado trees around a house sound amazing (even if they are a different species than what you find at the store)! Love the blondies–the citrus in them sounds perfect!

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