For the blondies:
1 ½ cups (354.8 mL) light apple juice
3 cups (709.5 mL) all-purpose flour
2 teaspoons (9.9 ml) ground cinnamon
¾ teaspoon (3.7 ml) baking soda
¼ teaspoon (1.2 ml) ground nutmeg
¼ teaspoon (1.2 ml) ground allspice
¼ teaspoon (1.2 ml) kosher salt
2 cups (473 mL) Splenda® Monk Fruit Sweetener
1 cup (236.5 mL) vegetable oil spread, melted and cooled
2 large eggs
2 teaspoons (9.9 ml) pure vanilla extract
For the glaze:
1 ½ cups (354.8 mL) Splenda® Monk Fruit Sweetener
¼ cup (59.1 mL) cornstarch
¼ cup (59.1 mL) plus 2 tablespoons (29.6 mL) water
½ teaspoon (2.5 ml) pure vanilla extract