Breakfast, snack or dessert? You decide!
These blondies are wholesome, gluten-free, protein packed and delicous! Have a few for breakfast or one as a snack, I can assure you they won't even last a week.
Here are some substitute options for the ingredients:
Instead of cashew butter feel free to use peanut butter, almond butter or macademia butter. However, I do recommend using cashew butter for best results! Avoid using sunflower seed butter if you don't want them to turn green!
Oat flour is easy to make - just blend your oats in a blender until fine oat flour appears! If you don't have oats, you can use regular flour or chickpea flour.
Coconut sugar is low glycemic which is why I enjoy using it but you may substitute it with brown sugar or regular cane sugar.
Agave nectar works well as a substitute for maple syrup!
Don't like chocolate? Use macademia nuts or cashews instead! They taste amazing and adds a bit of crunch.
Makes 8-10 blondies
Prep time: 15 min
Bake time: 28-25 min
1 1/4 cup Oat Flour
1/4 cup Coconut Sugar
1/4 cup Maple Syrup
1 cup Almond Milk
1/2 cup Cashew Butter
2 tsp Vanilla Extract
1 tsp Baking Powder
1/2 tsp Salt
1/4-1/2 cup Dark Chocolate Chips
Preheat oven to 350 and line a loaf pan (or an 8x8 pan) with parchment paper. I’ll provide both baking times below.
In a small bowl add cashew butter, milk, vanilla extract, sugar and mix well.
In a large bowl add cashew flour, oat flour, baking powder and salt. Mix well and then stir in wet ingredients until fully combined. Batter should not be runny.
Fold in chocolate chips. Use a spatula to transfer batter into baking pan and place in oven for 35 minutes if using loaf pan and 28 minutes if using 8x8. Once blondies are slightly golden on top and light brown on the edges you may take them out.
Let sit in pan for 10 minutes and then move to cooling rack to cool for at least 45 minutes.
Keep out at room temperature covered for maximum of 6 days (if they last that long ;)