Gluten Free Almond Butter Blondies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cup creamy almond butter 1/3 cup coconut oil (melted) or other vegetable oil1 cup brown sugar or unrefined coconut palm sugar1/2 cup milk, dairy or non-dairy (i used unsweetened vanilla almond milk)2 tsp. vanilla extract1 1/4 cups Jules Gluten Free™ All Purpose Flour1 1/2 teaspoon baking powder1/4 cup (32g) Sliced Almonds2Tbl Butterscotch chips
Preheat oven to 350º F. Lightly oil an 8×8 baking dish and set aside.
In a large mixing bowl, combine peanut butter, oil and brown sugar. Once mixed, add in milk and vanilla extract. Slowly stir in Jules Flour and baking powder. While the mixture will be thick like dough, not like batter, it should hold together and not be crumbly.
Press gently into the bottom of the prepared baking dish. Sprinkle sliced almonds and chips over the dough, pressing any larger chunks gently into the top of the dough.
Bake for 20 to 25 minutes, or until the edges are just barely browning. Remove from oven to cool on a wire rack before cutting.
Serving Size: Makes approximately 16 blondies
Number of Servings: 16
Recipe submitted by SparkPeople user SINGER73.
In a large mixing bowl, combine peanut butter, oil and brown sugar. Once mixed, add in milk and vanilla extract. Slowly stir in Jules Flour and baking powder. While the mixture will be thick like dough, not like batter, it should hold together and not be crumbly.
Press gently into the bottom of the prepared baking dish. Sprinkle sliced almonds and chips over the dough, pressing any larger chunks gently into the top of the dough.
Bake for 20 to 25 minutes, or until the edges are just barely browning. Remove from oven to cool on a wire rack before cutting.
Serving Size: Makes approximately 16 blondies
Number of Servings: 16
Recipe submitted by SparkPeople user SINGER73.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 62.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
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