- 1.75 cup 1.75 cup 1.75 cup Blanched Almond Flour
- .25 cup .25 cup .25 cup Coconut Flour
- 1 pinch 1 pinch 1 pinch Salt
- .5 tsp .5 tsp .5 tsp Baking Soda
- .5 cup .5 cup .5 cup Sunbutter
- 1 whole 1 whole 1 whole Pastured Eggs
- .5 tsp .5 tsp .5 tsp Pure Vanilla Extract
- .25 cup .25 cup .25 cup Raw Honey, + coconut sugar to taste (Optional)
- 2 Tbsp 2 Tbsp 2 Tbsp Almond Milk
- .5 cup .5 cup .5 cup Dark Chocolate Chips
- Preheat the oven to 350F. Grease a 10.5" loaf pan and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, salt and baking soda.
- In another bowl, beat the egg, and then stir in the vanilla, honey and almond milk until smooth and completely combined.
- Pour the wet ingredients into the dry ingredients and stir to completely combine. If you prefer a sweeter taste, add coconut sugar as desired.
- Fold in chocolate chips.
- Pour batter into prepared pan and gently smooth into an even layer. The batter will be very thick, so be sure to work it into the corners, etc.
- Bake for about 14-17 minutes and cool completely before slicing. (see note)
(1) After about a day, the baking soda begins to react with an enzyme called chlorogenic acid in the sun butter, resulting in tiny green flecks in the bars. It's actually sort of pretty, and looks like you stirred green sanding sugar into the blondies. But if that bothers you, simply replace the sun butter with peanut butter, almond butter or another favorite nut butter. (2) My batch was perfect after 15 minutes of baking time, but the tester did not come out entirely clean. That's because these continue to cook and firm up as they cool. I know it's a lot to ask but they have to cool to room temperature (or be chilled in the fridge) before slicing, or else they will totally fall apart. Yield: 8 large blondies or 16 blondie bites.