Primal Palate

Notes

You can replace the almond butter with another mild nut or seed butter like cashew or sunbutter if you'd like. Just make sure it's unsweetened and unsalted. You can use nearly any nut or seed butter, keeping in mind not to use anything that clashes with the flavor of the add ins. I suggest sun butter as an alternative, but you could also try cashew butter or maybe walnut butter. Use a different kind of dried berry if you don't have cranberries handy. Cherries would also be delicious, or maybe even blueberries. These work with homemade or store bough white chocolate. If you opt for the homemade, don't forget to chop it to size, then freeze it and only incorporate it into the batter at the very last second before you pour the batter into the pan and shove it into the oven. Otherwise, it melts in the oven and you just get these greasy spots in your blondies. No one wants that. Instructions for making your own white chocolate here: http://acleanbake.com/sugar-free-white-chocolate/ If you can't use baking powder (as it often contains a small amount of cornstarch), you can you 1/2 teaspoon baking soda instead. However, you may not want to use sun butter, since it reacts with the baking soda and turns the blondies slightly green! Be careful not to overcook these! The tester probably won't 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 before slicing, or else they will totally fall apart.Chill them in the refrigerator to make them easier to slice cleanly. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Yield: 9 large or 16 smaller blondies