Spring is trying to make its way to Vermont. The slow, gentle unraveling of this new season can help us slow down and see the small miracles of tiny crocus blossoms or willow buds. I encourage you to fill your heart with what brings you joy.

This recipe certainly brings joy to my family’s taste buds. PS: they’re grain-free and thus gluten-free and naturally sweetened with a pro-biotic, mineral rich sweetener.

BLONDIES

A healthy take on the traditional Pennsylvania Dutch recipe, these will delight a crowd of picnic-goers.

You will need:

• 2/3 cup maple syrup

• 1 teaspoon apple cider vinegar

• 1 teaspoon vanilla extract

• 2 eggs (OR 4 tablespoons flaxseed meal dissolved in 1/4 cup warm water)

• 6 tablespoons butter OR coconut oil, melted

• 1 cup almond flour

• 1/4 cup arrowroot powder

• 1/4 cup coconut flour

• 1/2 teaspoon each: baking powder and baking soda

• pinch salt

• 1/4 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• optional: 1/4 cup chopped walnuts pr pecans

Heat oven to 350 degrees. Oil a 9″ x 13″ baking pan; set aside.

Whisk together maple, vanilla, vinegar, and eggs together in a bowl until smooth. Add butter, and stir until smooth.

Add flours, powder, soda, salt, spices and stir until just combined.

Add nuts if using and stir gently.

Spread batter in prepared pan. Bake for about 20 minutes.

Cool, slice and enjoy! These are a great base for fresh berries and fruit salads, too.