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 (8x8 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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