By: Maddy Davidoff
Dessert for breakfast? YES PLEASE!
My favorite thing about being on vacation is eating whatever the f*ck you want. Sweets for breakfast, yes. Breakfast in bed, yes. Bacon, eggs, cheese, waffles, french toast, whatever you want– you have. It’s glorious and generally leaves me feeling like crap, but I’m extremely happy doing it. Now, how many vacations are we really taking anyway? First we were all staying home because of COVID, now everything is so damn expensive you couldn’t take a vacation if you wanted to. So instead of venturing out to have that glorious start to your day, why don’t you bake up these vegan breakfast blondies at home and feel like you’re giving yourself that self-care you deserve?
I’ll give you a few arguments why these are healthiER than that massive buffet of Belgian waffles and bacon. First, they’re vegan— I know, believe me–I KNOW, vegan is not always healthier– but these are made with almond milk yogurt and almond milk as opposed to butter and egg, which does eliminate some of those extra fat calories we all see pile on with animal products. Second, the swap of fat products also gives these a muffin-like texture so you can almost convince yourself you’re eating a healthier version of a gigantic chocolate chip muffin from your favorite bake shop. Third, they have bananas in them, so there you go. Case closed. They’re healthy and you know it.
1 12 oz. Bag of C.B. Dough The Blondie Mix (plus vegan almond milk yogurt and almond milk needed to make)
Preheat oven to 350° F. Lightly spray 9” x 5” loaf pan and set aside.
Prepare The Blondie mix according to package directions and set aside.
Slice banana into ½” thick coins and add to Blondie mix. Mix gently until well combined.
Pour banana blondies into a prepared pan and place in preheated oven.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and move to the cooling rack and cool for 30 minutes before un-molding. Slice into 1” slices and serve with coffee.