Packed with hazelnuts and chocolate, these blondies are to die for.

8-inch square baking pan, lightly greased and bottom and sides lined with parchment paper
1 cup low-fat soy flour   
1⁄4 cup hazelnut flour   
2 tbsp tapioca starch   
11⁄2 tsp xanthan gum   
1⁄4 tsp salt   
1 cup packed brown sugar   
2 large eggs  
1⁄2 cup butter, softened   
2 tsp vanilla extract   
4 oz bittersweet (dark) chocolate, coarsely chopped, divided
2⁄3 cup toasted coarsely chopped hazelnuts, divided

1. In a bowl or plastic bag, combine soy flour, hazelnut flour, tapioca starch, xanthan gum and salt.

2. In a large bowl, using a handheld electric mixer on low speed, cream brown sugar, eggs, butter and vanilla until well blended. Stir in the dry ingredients just until combined. Stir in half each of the chocolate and hazelnuts.

3. Spoon batter into prepared pan. Using a moistened rubber spatula, spread to edges, leaving top rough. Sprinkle with the remaining chocolate and hazelnuts, pressing them into the batter. Let stand for 30 minutes. Meanwhile, preheat oven to 325 °F (160 °C).

4. Bake for 32 to 35 minutes or until golden. Let cool completely in pan on a rack, then cut into bars. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.

Makes 16 blondies

Nutritional value per serving (one blondie): 220 calories, 13 g fat (6 g saturated), 40 mg cholesterol, 111 mg sodium, 18 g carbohydrate, 1 g fibre, 5 g protein, 39 mg calcium, 1 g iron