For the blondies:
6 tablespoons Organic Butter Olive Oil
3 tablespoons unsweetened nondairy milk
1 tablespoon ground flaxseed
3/4 cup unrefined cane sugar
1 teaspoon vanilla extract
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup toasted and salted macadamia nuts

For the frosting:
6 tablespoons macadamia nut butter
3 tablespoons Maple Balsamic Vinegar
1 cup icing sugar, sifted
1/8 teaspoon fine sea or Himalayan salt

Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper, leaving a 1/2-inch overhang on each end.

Put the olive oil, nondairy milk, and flaxseed in a small saucepan. Heat until steaming, then remove from heat and whisk well to combine. Stir in the sugar and vanilla extract. Set aside.

Put the sorghum flour, quinoa flour, tapioca flour, xanthan gum, baking powder, and salt in a large bowl. Whisk well to combine. Pour the sugar mixture into the flour mixture and mix well. Stir in the macadamia nuts. Scrape the mixture into the prepared pan and smooth evenly. Bake for about 25 minutes, or until set around the edges. Do not over bake. Cool completely before frosting or cutting.

To make the frosting, put the macadamia butter and 2 tablespoons of the vinegar in a medium bowl or a stand mixer. Using a hand mixer or the stand mixer, beat until well combined. Add half of the icing sugar. Beat until well mixed. Add the other half of the icing sugar, beating to combine. Add the remaining balsamic vinegar. Increase the speed of the mixer to high and beat for 2 minutes, until smooth and creamy. Spread on cooled blondies.