Cranberry White Chocolate Macadamia Nut Blondies
- 1.5 cup 1.5 cup 1.5 cup Blanched Almond Flour
- .25 cup .25 cup .25 cup Coconut Flour
- 2 Tbsp 2 Tbsp 2 Tbsp Stevia, Granulated
- .25 tsp .25 tsp .25 tsp Sea Salt, coarse
- .25 tsp .25 tsp .25 tsp Baking Powder
- 1 whole 1 whole 1 whole Egg
- .5 cup .5 cup .5 cup Almond Butter, smooth, unsweetened and unsalted
- 7 Tbsp 7 Tbsp 7 Tbsp Maple Syrup, Pure
- .5 tsp .5 tsp .5 tsp Pure Vanilla Extract
- 0.25 cup 0.25 cup 0.25 cup Almond Milk
- 0.333 cup 0.333 cup 0.333 cup White Chocolate Chips, (or use homemade - see note)
- .33 cup .33 cup .33 cup Macadamia Nuts, raw, roughly chopped
- .33 cup .33 cup .33 cup Dried Cranberries, Organic
- Preheat the oven to 350F. Grease an 8" square baking dish and set aside.
- In a large mixing bowl, whisk together the flours, granulated sweetener, salt and baking soda.
- In another bowl, beat the egg, and then stir in the nut butter, maple syrup, vanilla extract, and almond milk until smooth and completely combined.
- Pour the wet ingredients into the dry ingredients and stir to completely combine.
- Fold in white chocolate, macadamia nuts and dried cranberries.
- 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. Garnish with additional chocolate, nuts and cranberries, if you want.
- Bake for 35-40 minutes until the edges are golden. Cool completely in the pan before slicing.
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
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