Gluten Free Honey Graham Blondies (Egg-Free with Dairy-Free Options)

Ingredients:

For the Crust:
• 1/4 cup hot water (hot enough to dissolve honey)
• 1/4 cup honey
• Scant 1/2 cup (7 1/2 T.) sorghum flour
• 1/3 cup rice flour
• 1/4 cup cornstarch (Bob's Red Mill's is GMO free) (or tapioca flour/starch)
• 1/4 cup potato starch
• 1/4 cup fresh dark brown sugar, packed firmly
• 3/4 teaspoon xanthan gum (or guar gum if corn intolerant)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt (or salt)
• 8 Tablespoons butter (1 stick) or dairy-free buttery spread (Earth Balance) (at room temperature)
• 1/2 teaspoon vanilla
For the Filling:
• 1 cup sweetened condensed milk (or 3/4 cup coconut milk + 1/4 honey for dairy-free & sugar-free)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 2 Tablespoons cornstarch (or potato starch)
• 1 cup walnuts. chopped (or shredded coconut for nut-free)
• 1 cups gluten free oatmeal
• 2 1/4 cups gluten free dark chocolate chips, divided (Nestle Natural Dark Choc. Morsels) (dairy-free if needed: Enjoy Life brand)

Instructions:

To Make the Crust:
1. Remove butter from the refrigerator; allow to rest while preparing the below ingredients.
2. Preheat oven to 350°F.
3. In a small cup, add warm water (about 100°F) and stir into honey; set aside to cool.
4. In a medium size bowl, whisk together dry ingredients, breaking apart any large pieces of brown sugar.
5. Cut butter into approximately 16 pieces; add to flour mixture; with a pastry cutter or 2 knives, cut butter into flour mixture until it almost forms a dough.

6. Add vanilla to water and honey; stir; add to dry ingredient; and mix well with rubber spatula.
7. Using a rubber spatula, spread into the bottom of a 9 x 13-inch casserole dish; sprinkle several drops of water over batter; with clean rubber spatula spread to smooth, dropping more water drops on top as needed.

8. In a small bowl, whisk together milk, vanilla, salt, and cornstarch; pour onto top of botom layer; distribute evenly.

9. In a separate bowl, mix walnuts, oatmeal and chocolate chips together; sprinkle over top of of milk mixuture.

10. Press into dough slightly with your hands; bake for approximately 30 minutes, or until the chocolate has melted well.
11. Allow to cool for approximately 15 minutes; refrigerate for 2 or more hours, or until firm.
12. Cut into squares and serve; or store, wrapped individually, ready for snacking.

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