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Basil Rhubarb Blondies

Servings: 54

Allergens:

gluten

Ingredients

Dry Ingredients

  • 2 kg flour
  • 2 tbsp baking soda
  • 2 tbsp salt
  • 1 kg frozen rhubarb

Wet Ingredients

  • 880 g oil
  • 160 g water
  • 1.5 kg sugar
  • 240 g molasses
  • 1/4 cup vanilla extract
  • 3/4 cup ground flax
  • 2 1/4 cup water
  • 1 1/2 cup dried basil

Instructions

  1. preheat oven to 350ºF
  2. mix flax and dried basil together in water and set asid
  3. mix wet ingredients together in. abowl and let sit for ~15 minutes. The mixture should thicken and get gloopy
  4. add wet ingredients into the flax mixture. Whisk well until the sugar is incorporated
  5. whisk the dry ingredients well in a bowl
  6. pour wet ingredients into dry ingredients. Fold with a spatula to combine. Do not overmix! Some lumps are okay. Add the rhubarb and fold in
  7. pour onto. asheet try lined with parchment. Spread batter all the way to the corners
  8. bake at 350ºF for 30-45 minutes or until a knife stuck in the center comes out clean. The edge should be crispy and slightly browned. The middle should still be soft, but not raw
  9. allow to cool for at least 15 minutes before cutting and serving