• Preheat your oven and line an 8×8-inch pan with parchment paper and set aside.
• Stir together the dry ingredients: sorghum flour, brown sugar, ground golden flaxseed, egg replacer, cinnamon, and salt.
  1 ½ cup Authentic Foods superfine sorghum flour, 1 cup packed brown sugar, 1/4 cup + 2 Tablespoons golden flaxseed meal, 2 Tablespoons Bob's Red Mill egg replacer, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
• Add the mini white chocolate chips and stir into the dry ingredients.
  1/3 cup Enjoy Life mini white chocolate chips*
• In a small bowl, mix together the dairy free milk, oil, and vanilla.
  1/2 cup + 1 Tablespoon dairy free milk, 3 Tablespoons light tasting olive oil, 2 teaspoons vanilla
• Stir the liquid ingredients into the dry ingredients until a thick batter/dough forms. Or use a hand mixer to mix everything together.
• Spread the thick batter into the prepared pan evenly and bake at 350 F for 30 minutes. The blondies will look undercooked and might jiggle when you remove it from the oven at 30 minutes, but this is how you want it. They will firm up as they cool down.
• Remove from the oven and allow these to cool completely before glazing and cutting.
• Store in an airtight container or bag for up to 3-4 days. These can be frozen as well.

Cinnamon glaze

• Add the powdered sugar to a small to medium-sized bowl.
  1/2 cup powdered sugar
• Add the vanilla, the dairy free milk, and the cinnamon, and stir together until it's all mixed together into a thick glaze.
  2 teaspoons dairy free milk, 1 teaspoon vanilla, Dash cinnamon
• Use a spoon to drizzle over the top of the cooled blondies. Allow the glaze to set up before cutting the blondies and serving.