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Spiced Apple and Almond Butter Blondies
[Vegan, Gluten-Free]

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A music-loving, health food-obsessed, fitness-focused Manchester-based freelancer and blogger. My name’s Pamela, and I work... Read More

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Spiced Apple and Almond Butter Blondies [Vegan, Gluten-Free]

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Spiced Apple And Almond Butter Blondies [Vegan, Gluten-Free]

297

10 blondies

Dairy Free

Vegan

Another winner of a dairy-free, vegan, gluten-free, and no refined sugar autumnal treat! These blondies are seasonal, and easier to make than your average apple pie, and even richer, too. Bring these to your holiday table for a new take on apple desserts.

Ingredients You Need for Spiced Apple and Almond Butter Blondies [Vegan, Gluten-Free]

To Make the Blondies:

5 ounces cooked apples
4 tablespoons almond butter
1/4 cup coconut sugar
1 teaspoon vanilla extract
1 cup oat flour
1/2 cup almond or tiger nut flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 large apple, chopped into small pieces

To Make the Caramel Glaze:

3 tablespoons almond butter
2 tablespoons maple syrup
1 tablespoon coconut oil
3 tablespoons almond milk
Large pinch of cinnamon
Pecans, to decorate (optional)

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How to Prepare Spiced Apple and Almond Butter Blondies [Vegan, Gluten-Free]

Preheat the oven to 355°F and grease and line a 9x9inch baking tin.
Place the cooked apples, almond butter, coconut sugar, and vanilla in a food processor and blend until smooth.
Stir in the flours, baking powder, cinnamon, and nutmeg and mix until well combined, then fold in the apple pieces.
Spread the mixture in an even layer in the tin, then bake for 25 minutes until golden and firm. Leave to cool completely in the tin.
Next, gently melt the ingredients for the caramel glaze on low heat and whisk until smooth. Pour this over the cooled blondies, then place it in the fridge for 30 minutes to firm up slightly.
Cut into pieces, top each one with a pecan half (optional) – then enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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