I don’t know if you have noticed, but I am trying to branch out and create recipes that are grain and gluten free. I have already done so with my Grain Free Blueberry Tart and my Healthy Key Lime Tart. I know many of you are following those diets, so I try to make recipes for everyone. This is another example.
I kind of undercooked mine slightly because I wanted to maintain a gooey and soft center. These are also date sweetened and there is no other sugar added.
Grain Free Blondies
1 3/4 cups almond flour
10 medjool dates pitted
2 eggs (I used a flax egg replacer)
1/2 cup almond butter
2 T coconut oil
2 tsp vanilla bean or or extract
1/4 cup milk (I used oat milk)
1 tsp baking powder
Preheat oven to 350. Mix all the dry ingredients in one bowl. In a food processor, grind up the dates. Add the almond butter and coconut oil and pulse together. Transfer the mixture to a mixing bowl and add in the eggs, vanilla and milk. Lastly, add the dry ingredients and mix well. Cut a sheet of parchment paper and place it into an 8X8 baking dish. Make sure you have enough paper to stick out the sides so you can easily grab the whole thing out of the pan. Spread dough evenly inside the dish. The dough will be sticky and using wet hands or a wet spatula can make it easier. Bake in the oven for about 20 minutes. Let it cool completely before removing, and then cut the blondies into squares with a pizza cutter. I stored mine in the fridge. Enjoy!