Whole Wheat Blondies are chewy and wholesome, kind of like graham crackers. If you're hiking to a picnic site, keep these handy on a side pocket of your picnic backpack, so you can grab one while on the trail.

1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, pecans, or almonds

Preheat the oven to 350°F (180°F). Line an 8 inch square baking pan with aluminum foil, making sure that the foil is tucked into all the corners and there's at least one inch overhanging the top of the pan on all sides.

Combine the flour, baking powder, and salt in a small mixing bowl.

Melt the butter in a medium saucepan over low heat. Remove it fromthe heat. with a wooden spoon, stir in the brown sugar until it is dissolved. Quickly whisk in the egg and vanilla. Stir in the flour mixture until it is just incorporated. Stir in the walnuts.

Pour the batter into the prepared baking pan. Bake the blondies until they are just set in the center, 25 to 30 minutes. Let them cool completely on a wire rack.

To remove the blondies from the baking pan, grasp the overhanging foil on either side of the pan, lift out the blondies and place them ona cutting board. Cut them into 16 squares. They are now ready to be stored in an airtight plastic container and stored in your picnic backpack.

You can make this healthy snack ahead of your picnic day, and keep them at room temperature in an airtight container for up to 3 days.

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