While this recipe calls for white whole wheat flour in these blondies, you can substitute gluten-free flour. ORGANIC INDIA Psyllium Pre & Probiotic Fiber products work well with flax meal for binding, but swap a lightly beaten egg for the flax meal instead. And, if a “dirty chai” is more your speed, go ahead and toss in some dark chocolate chips. Yields 9 bars. Enjoy!
On medium low heat, gently warm the coconut oil in a medium saucepan. When melted, turn off the burner and stir in maple syrup, coconut sugar, tahini, flax mixture or beaten egg, vanilla, and ⅓ cup of the chai concentrate— optional: save leftover concentrate for the glaze.
Add wet ingredients to dry, combining to form a thick, dough-like batter. Stir in walnuts.
Press dough/batter into an 8 X 8 baking pan lined with parchment paper. Bake for 25-30 minutes, or until the top is looking golden and just crisp, and an inserted toothpick comes out clean or with a few moist crumbs. Allow to cool.
While cooling, prepare the optional glaze by mixing the powdered sugar with 1 teaspoon ORGANIC INDIA Psyllium Pre & Probiotic Fiber, and 1-2 Tablespoons remaining chai concentrate as needed to form a runny icing. Drizzle over bars once cooled.