Blondies {almond butter}

5 from 11 votes

Blondies {almond butter}

These are quite amazing without any additions, but feel free to add your favorites, like chocolate chips, raisins, or freeze-dried berries.

For substitutions, you can use maple syrup in place of honey. I haven't tested flax seed egg or chia seed egg, but I bet they'll work. Same goes for cashew butter or other nut butter; the flavor will change some what according to the nut or seed you use.

If you use sunflower seed butter, you may want to add ½ teaspoon of lemon juice to prevent it from turning green.

When testing, I used ½ a jar of Trader Joes' creamy unsalted roasted almond butter, but any brand of raw or roasted almond butter will work. Just make sure there's no added salt or oils. Just pure almonds, ground into creamy goodness.

Servings: squares

Calories: 125kcal

Ingredients

8 ounces unsalted almond butter (roasted or raw) 1 cup
½ cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C, or gas mark 4).
Line an 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
Add all the ingredients to a large bowl and mix until well blended.
Scoop the batter into the baking pan, and spread it across the pan. It will even out when it bakes.
Bake the blondies for 20 minutes.
Cool and slice. Store covered for a week or in the refrigerator for a few weeks.

Nutrition