Peanut Butter Blondies
Sugar free and gluten free!
Ingredients & Directions
Ingredients
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Dry:
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1⁄2 cupalmond flour (spooned and leveled)
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3⁄4 cupgranulated golden monkfruit
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1⁄2 tspbaking soda
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1⁄4 tspsea salt (or 1/2 tsp if your peanut butter is salt free)
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Wet:
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1 cupnatural peanut butter
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1⁄4 cupmonkfruit maple syrup
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1 tbspnut milk of choice
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2large eggs, room temperature
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1 tspvanilla extract
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Add-In:
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1⁄3 cupLILY'S 55% Dark Chocolate Style Baking Chips
Directions
Equipment Needed
oven
large bowl
medium bowl
spatula
parchment paper
8x8 inch baking dish
1
Preheat the oven to 350°F.
2
In a large bowl, beat together the maple syrup, nut milk, eggs and vanilla extract. Add in the granulated monk fruit and beat until well combined.
3
In a medium bowl, mix the almond flour, baking soda, and sea salt together. Gradually add this dry mixture to the wet mixture in the large bowl while beating. Combine well.
4
Add peanut butter to mixture and gradually fold in with a spoon or spatula until well combined. Do not use an electric beater to mix in the peanut butter as this will cause the mixture to become oily. Add in the chocolate chips and stir into the mixture by hand.
5
Add the mixture to a greased or parchment paper lined 8x8” baking dish. Spread out evenly into the pan.
6
Place the pan into the preheated oven and bake for 25-30 minutes. Remove from oven and let cool. Once cooled, cut into squares and enjoy!
Recipe contributed by Sarah Tribett.