• Preheat your oven and line an 8×8-inch pan with parchment paper.
• Stir together the dry ingredients (sorghum flour, sugar, ground golden flaxseed, egg replacer, and salt).
  1 ½ cup Authentic Foods superfine sorghum flour, 1 cup unbleached cane sugar, 1/4 cup + 2 Tablespoons golden flaxseed meal, 3 Tablespoons Bob's Red Mill egg replacer, 1/4 to 1/2 teaspoon salt
• Add the mini white chocolate chips and stir in.
  1/3 cup Enjoy Life mini white chocolate chips
• Measure out the freeze-dried strawberries, add them to a sandwich bag, and break the strawberries up into smaller pieces, ideally about 1/4 inch to 1/2 inch sized pieces. Stir the strawberry pieces and any powder from the bag into the dry ingredients.
  1 cup freeze-dried strawberries
• In a small bowl, mix together the oatmilk (or other dairy free milk), oil, and vanilla.
  1/2 cup + 2 Tablespoons gluten free oat milk, 1/4 cup light tasting olive oil, 2 teaspoons vanilla
• Stir the liquid ingredients into the dry ingredients until a very thick batter/dough forms. It will take a bit of mixing to get everything mixed well together and will be quite thick.
• Spread the batter into the pan evenly and bake at 350 F for 30 to 35 minutes.
• Remove from the oven and allow these to cool completely before cutting and glazing.
• Store in an airtight container or bag for up to 3-4 days.

Strawberry glaze

• To make the strawberry glaze, put more freeze dried strawberries into a plastic bag and crush them into a fine powder.
• Measure out the 1 Tablespoon of strawberry powder and mix it in a small bowl with the powdered sugar and oatmilk, and mix until it forms a thick strawberry glaze.
  1/2 cup powdered sugar, 1 Tablespoon freeze dried strawberry powder, 1 Tablespoon + 1/2 teaspoon gluten free oatmilk
• Add this to a small plastic bag with the corner snipped and squeeze over the cut blondies. Allow the glaze to set (this takes a few minutes) before serving or storing.

Baking these in an individual brownie pan

• Line your brownie pan with parchment paper strips that are cut to fit inside the pan. I cut 4 strips, one strip fits across and into 3 wells.
• Add the blondie batter/dough into each well evenly.
• Bake for 18 minutes at 350 F.
• Remove from the oven and immediately take a very thin and small spatula or knife and gently run it along with blondies on the sides that don’t have parchment paper. This makes it easier to get them out of the pan later.
• Allow these to cool considerably before trying to remove from the pan otherwise they will try to fall apart. We let ours cool 40 minutes before we try to remove them.
• Loosen the non-parchment sides of the blondies again and gently lift the parchment paper to remove the blondies and allow to finish cooling on a wire rack before glazing and storing.