Almond butter blondies
I'd been obsessing over brownies recently. I mean, who wouldn't; they're gooey, chocolatey, indulgent and (when I make them at least) healthy!
Blondies, on the other hand, I've never really bought into before. Aren't they just brownies without the chocolate? Isn't that a terrible idea? Surely if you take the chocolate out of anything it will make it less delicious?
That's not the case for these blondies, I promise! Sure, you could add some cacao to these and turn them into brownies pretty easily, but I feel that the flavour of the almonds really comes out in these, and they are just so moist and delicious that there is no need for the extra chocolate. They'e perfect, just as they are.
As always, these are refined sugar free, grain free, and gluten free, but still full of nutrients and flavour!
Ingredients (Makes 12):
- 2 cups almond flour (can substitute for 2/3 cup coconut flour)
- 1/3 cup coconut oil or butter
- 3/4 almond butter
- 2 eggs
- 3/4 cup rice malt syrup
- 1 tsp baking powder
- 1 tsp vanilla essence
- pinch salt
- 2/3 bar of 85% dark chocolate (approx. 70g)
- Preheat oven to 180
- Whisk the wet ingredients together (the oil, almond butter, eggs, syrup and vanilla essence)
- Mix the almond flour and baking powder together, then add them to the wet ingredients
- Break up the chocolate bar into small chunks and stir into the batter
- Pour into a 8x8 inch pan, well greased or lined with baking paper, and bake in the oven for about 20 minutes (browning on top, moist in the middle)
- Once cooked, leave to cool for 15 minutes before cutting into 12 pieces and then devouring
These can be stored in the fridge for up to 5 days.