I never learned to cook, but I love to bake. Anything with flour, sugar, chocolate chips, and vanilla is bound to be good. As I have gotten older and more health conscious, I have made a point of searching for recipes that have a low sugar content. I try for recipes sweetened with dates, applesauce, or other fruits, or limited amounts of coconut sugar, agave, or maple syrup.
I ran across this recipe for Quick & Easy Almond Butter Blondies from Simply Quinoa this morning and was excited to try it.
Here’s the recipe I used, only slightly modified from the original by Alyssa @ Simply Quinoa. I reduced the sugar and chocolate chips and used a combo of almond and oat flour instead of toasted quinoa flour. Toasted quinoa flour sounds amazing and I’d love to try that in the future when I find/make it.
1/4 cup coconut oil softened
3/4 cup almond butter
1/3 cup coconut sugar
2 flax eggs
1 teaspoon vanilla extract
1/4 cup almond flour
1/2 cup oat flour
2 teaspoons baking powder
pinch sea salt
3/4 cup chocolate chips
- Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment and set aside.
- Beat together coconut oil and almond butter until creamy. Add sugar, vanilla, and flax eggs and beat until combined.
- Whisk together dry ingredients and add to wet, mixing until incorporated. Fold in chocolate chips.
- Transfer batter to the prepared baking pan and bake for 25 minutes.
- Let cool in pan completely before cutting into squares.
This was a quick and simple recipe using ingredients I had on hand. The blondies came out pretty good. To be truly yummy, these would need more sugar. But, to me, recipes with an equal amount of flour and sugar fall into the “special occasion” dessert category because that’s simply too much sugar.
I don’t think sweet things should only be for birthdays and celebrations, but having lots of sugar can’t be an everyday treat. What to do? For me, I prefer to reduce the sugar and have treats more often. You could have one (or two) of these with a sliced banana, some shredded coconut, and a touch of maple syrup, yacon, or agave, and that would be a solid breakfast, dessert, or afternoon snack. You could also use them as a base for ice cream sandwiches.
If I made these again, I’d add a little more coconut sugar, going up to 1/2 cup. Or I’d keep it at 1/3 cup coconut sugar and add a tablespoon of maple syrup, which I think would taste lovely with the other flavors.
If you make it, I’d love to know.