Vegan Mandarin and Macadamia Blondie

RECIPE BY: Vindi’s Kitchen

The brownies’ fun cousin: the blondie! We’ve taken the classic blondie and dressed her in her summer best. with bright, citrus flavours and a rich texture, you won’t be able to stop at just one. But who’s counting? 

Makes 16 bars 


  • 1 cup (225 g) GoGo Quinoa all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp GoGo Quinoa Andean pink salt
  • 3/4 cup (150 g) light brown sugar
  • 3/4 cup (150 g) vegan butter (we used Earth balance)
  • ¼ cup plant-based milk
  • 3 tbsp your favourite nut butter
  • 1 GoGo Quinoa chia egg (1 tbsp chia seeds with 3 tbsp water)
  • zest of 2 mandarins
  • Juice of one mandarin
  • ½ cup of roughly chopped macadamia nuts


  1. Prepare a 9” by 9” pan lined with a parchment paper
  2. Mix flour, salt, baking powder, baking soda in a separate bowl and set aside
  3. Beat vegan butter, nut butter and sugar until creamy. Add nut milk, chia egg, zest and mandarin juice and mix to combine
  4. Now add the flour mixture and mix on slow speed or by hand
  5. When everything is mixed, fold in the nuts, and seposit the thick mixture in to the prepared baking tray. Spread evenly and flatten using spatula
  6.  Bake for about 25 minutes. When it is cooked, it will rise a bit and the top will be light golden brown. Remove from the oven and let cool in the pan for about 10 minutes
  7. Once cooled, cut in to pieces and store in an air-tight container at room temperature for up to 3 days
  8. Refrigerate or freeze to keep fresh (1 week in the fridge, 3 months in the freezer).