Empty My Fridge
Almond Butter Blondies
Ingredients
- Milk¼ cups + 2 tbsp
- Maple syrup2 tbsp
- Coconut sugar½ cups
- Flax seed1 tbsp
- Vanilla1 ½–2 tsp
- Almond butter¾ cups
- Flour½ cups
- Almond flour¼ cups
- Coconut flour2 tbsp
- Starch2 tbsp
- Salt¼ tsp
- Baking soda¼ tsp
- Cinnamon¼ tsp
- Chocolate½ cups
Instructions
- Preheat the oven to 350°F (180°C).
- Warm the non-dairy milk until hot. Add the remaining wet ingredients and mix until smooth; this takes a minute or so. Warming the nut butter first helps it blend faster.
- In another bowl, whisk all the dry ingredients together, then add them to the wet mixture and mix in. Fold in the chocolate chunks and chips.
- Spread the batter in a parchment-lined 8 by 8 inch pan using oiled hands or a spatula. Optionally, press extra chocolate chips on top.
- Bake for 22 to 24 minutes, until a toothpick inserted about an inch from the edge comes out almost clean.
- Cool for 15 minutes, then remove from the pan and cool a few more minutes before slicing. Store on the counter for a few days.
Summarized from Vegan Richa's video. Watch it for the details.
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