Cinnamon Walnut Blondies (whole grain, dairy-free)

Preheat the oven to 350°F (175°C) and line an 8"x8" (20cmx20cm) pan with parchment paper.
Place the walnuts on a baking sheet and roast for 5-8 minutes or until they smell toasty. Remove from the oven and let cool while you prepare the rest of the recipe.
1 cup (110 grams) chopped walnuts
In a medium bowl, mix together the dry ingredients (flour through salt). Set aside.
1 cup + 1 tablespoon (132 grams) whole wheat flour, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon salt
In a large bowl, mix together the melted butter, sugar, maple syrup, and vanilla until well combined.
6 tablespoons (84 grams) unsalted butter, 2/3 cup (133 grams) light brown sugar, 1/4 cup (60 ml) maple syrup, 1 1/2 teaspoons vanilla extract
Beat in the egg, just until combined.
1 large egg
Add the dry mixture to the wet and stir just until almost combined.
Chop the walnuts (to about 1/4" pieces). Fold the walnuts into the batter, just until combined.
Pour into the prepared pan.
Mix together the sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
1 tablespoon granulated sugar, 1 teaspoon cinnamon
Bake for 12-14 minutes or until the topping is firm and a toothpick inserted 1" from the edges come out clean. They will still appear a bit gooey.
Let cool for 10 minutes and then serve.
Let cool completely and then store in an airtight container at room temperature for up to 4 days.