Whip up these easy nut butter blondies for an indulgent treat. These gooey golden squares pair perfectly with a cup of herbal tea.
These salted almond butter blondies are really easy to make and tasty so good! Whip up a batch of these easy blondies with moreish chunks of dark chocolate and flaky sea salt.
Salted almond butter blondies ingredients
- Ground almonds: Also known as almond flour (same, same).
- Buckwheat flour: Adds a warm, nutty flavour to these blondies. If you’re following a gluten-free diet make sure you use gluten-free buckwheat flour. Did you know that it’s super easy to make your own buckwheat flour? Here’s my recipe for homemade buckwheat flour.
- Cinnamon: To add warmth and hint of spice.
- Raising agents: Baking powder and bicarbonate of soda. Look for aluminium-free baking powder.
- Sea salt: To balance out the flavours.
- Coconut oil: I use flavourless coconut oil as I don’t want a coconut flavour in this recipe. If you don’t mind a coconut flavour, use extra virgin coconut oil, or switch for organic unsalted butter if you’re not following a dairy-free diet.
- Almond butter: This recipe works best with a smooth, thick, well-blended almond butter. Avoid using almond butter that has settled with a layer of oil on the top and dried-out almond butter underneath.
- Honey: For sweetness, you can also use pure maple syrup (avoid maple flavoured syrup).
- Pure vanilla extract: Avoid vanilla flavouring – use pure vanilla extract.
- Eggs: Two large free-range eggs.
- Almonds: Lightly toasted for extra flavour.
- Dark chocolate: Roughly chopped. My absolute favourite for this recipe is Cocoa Loco dark chocolate. It’s organic and made from just four ingredients: cocoa mass, sugar, cocoa butter and vanilla powder.
- Flaked sea salt: For sprinkling.
How to make salted almond blondies
Make these salted almond butter blondies in five easy steps:
- Get ready: Preheat the oven to 160°C (325°F). Grease and line a 20x20cm (8×8 inch) tin with plastic free baking parchment.
- Mix the dry ingredients: Place the ground almonds, buckwheat flour, cinnamon, baking powder, bicarbonate of soda and sea salt in a medium bowl and mix to combine.
- Mix the wet ingredients: Place the almond butter, honey, vanilla extract and eggs in a large bowl and whisk to combine. Add the coconut oil and whisk until smooth. Add the flour mixture and fold to combine. Stir in half the almonds and half the chocolate.
- Bake: Pour the mixture into the prepared tin, sprinkle with the remaining half of the nuts, chocolate and flaked salt. Bake for 18-20 minutes or until golden. Allow to cool completely.
- Serve! Remove from the tin and cut into 16 squares. That’s it!
How to store salted almond butter blondies
These blondies will keep in an airtight container for up to three days on the counter, up to five days in the fridge and up to three months in the freezer. If you freeze them, separate the blondies with a layer of plastic-free parchment paper to stop them getting stuck together and use an airtight freezer-safe container.
More sweet recipes to try
Recipes that use buckwheat flour
I hope you enjoy this salted almond butter blondie recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Salted almond butter blondies
Whip up these easy nut butter blondies for an indulgent treat. These gooey golden squares pair perfectly with a cup of herbal tea.
Servings: 16 squares
Ingredients
- 30 g ground almonds
- 45 g buckwheat flour (see notes)
- 1 tsp ground cinnamon sifted
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 40 g flavourless coconut oil melted
- 125 g smooth almond butter
- 150 g honey
- 2 tsp pure vanilla extract
- 2 large free-range eggs
- 50 g toasted almonds, roughly chopped
- 50 g dark chocolate roughly chopped
- Flaked sea salt for sprinkling
Instructions
- Preheat the oven to 160°C (325°F). Grease and line a 20x20cm (8×8 inch) tin with plastic free baking parchment.
- Place the ground almonds, buckwheat flour, cinnamon, baking powder, bicarbonate of soda and sea salt in a medium bowl and mix to combine.
- Place the almond butter, honey, vanilla extract and eggs in a large bowl and whisk to combine. Add the coconut oil and whisk until smooth. Add the flour mixture and fold to combine. Stir in half the almonds and half the chocolate.
- Pour the mixture into the prepared tin, sprinkle with the remaining half of the nuts, chocolate and flaked salt. Bake for 18-20 minutes or until golden. Allow to cool completely.
- Remove from the tin and cut into 16 squares.
Notes
- If you can’t find buckwheat flour in the store, make your own.
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Really easy to make and a beautiful texture. I’d suggest cutting and freezing as an occasional luxurious treat.