Description
Decadent blondies with crunchy nuts, gooey honey, and a hint of warm spice. Perfect with a cup of tea!
Ingredients
½ cup coconut sugar
1/3 cup honey
¼ cup olive oil
¼ cup coconut oil, room temperature
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
2 teaspoons vanilla bean powder
Zest of 1 lemon
1 large egg
1 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2 cups chopped toasted nuts, I used walnuts, almonds, and pecans
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Line an 8 inch square pan with parchment paper.
In a large bowl, beat together sugar, honey, and oils until well combined. Stir in the cinnamon, cardamom, vanilla, and lemon zest. Beat in the egg until the mixture is glossy and emulsified. Stir in the flour and the nuts until just combined.
Pour into the prepared pan and bake 25-30 minute until glossy and golden brown but still soft in the center. Cool completely in the pan before slicing and serving. Blondies may be stored in an airtight container at room temperature for up to 3 days.
Notes
Recipe adapted from Molly Yeh
- Prep Time: 20
- Cook Time: 30