Ingredients (makes 24 – divide by 3 for smaller batch):

3 flax egg (3 TBSP flax meal mixed with ¾ cup water)
1 cup + 2 tbsp Nutellex
3/4 cup caster sugar
1 cup + 2 tbsp coconut sugar
3 tbsp rice malt
3 tsp vanilla extract
3 tsp mixed spice
1 1/2 tsp baking soda
3/4 tsp salt
3 cup gluten-free flour (plain or self raising is fine)
1 1/2 cup dried currants
3/4 cup vegan white choc chips (or chopped white chocolate)
3/4 cup vegan dark choc chips (or chopped dark chocolate)


Prepare your flax egg by combining flaxseed & water. Let sit for 10 minutes, for a gel to form.
Preheat the oven to 180C and line a rectangle tin with baking paper.
In a large mixing bowl, add your flour, baking soda, and salt and mix well.
In separate bowl, add your sugars with butter and cream together until combined with a hand mixer.
Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, rice malt and flax eggs and mix together, until just combined. Fold through chocolate chips & currants.
Transfer the batter into the lined pan. Bake for 30-35 minutes, until the edges are just starting to brown.
Remove from the oven and allow to cool in the pan completely, before slicing (helps to put it in the freezer overnight). Cut in 5cm x 5cm pieces.
To make the crosses: mix 3 tablespoons icing sugar with 1 tsp water/plant based milk until you get a thick but workable icing texture.
Using a teaspoon or knife drizzle the icing on each blondie in the shape of a cross.
Keeps in the fridge for 7 days.

Based on this recipe: 

We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.

Team MYLK + KO
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