Blondies

Ingredients:
[ ] 250 grams smooth cashew butter
[ ] 70 grams butter, melted
[ ] 150 grams honey
[ ] 1 cup goat milk
[ ] 2 teaspoons vanilla extract
[ ] 2 cups Nature's Choice gluten-free self-raising flour
[ ] 1 tablespoon tapioca flour
[ ] 2 teaspoons psyllium husk powder
[ ] ¼ teaspoon salt

Method:
[ ] Preheat the oven to 170°C and line a 20 × 20 cm baking dish with baking paper
[ ] Whisk together the cashew butter, melted butter, honey, goat milk and vanilla extract until smooth
[ ] In a separate bowl, thoroughly combine the gluten-free self-raising flour, tapioca flour, psyllium husk powder and salt
[ ] Fold the dry ingredients into the wet ingredients until no dry flour remains
[ ] Allow the batter to stand for 5 minutes to hydrate
[ ] Spread the batter evenly into the prepared dish. Run the back of a spoon under hot water, then use it to gently press the batter into place and smooth the surface. Repeat as needed
[ ] Bake for 25 minutes, the top will be golden
[ ] Allow the blondies to cool completely in the dish at room temperature for about 1½ hours
[ ] Transfer the dish to the refrigerator and chill for 2 hours to firm the blondies for cleaner slicing
[ ] Lift the chilled blondies from the dish using the baking paper and cut into portions with a sharp knife