These blondies aren’t overly sweet but are amazingly moist and chewy, and free from gluten and dairy. You could also try replacing the egg with a chia egg and swap the honey for maple syrup for a vegan alternative.
Ingredients:
- 1/2 cup coconut oil
- 2 tbsp coconut sugar
- 1 tbsp vanilla extract
- 100ml unsweetened coconut yoghurt
- 2 tbsp honey
- 1 egg
- 2 cups ground almonds
- 1/2 cup oat flour (blitz oats to fine powder – use gf oats if required)
- 2 tsp baking powder
- Pinch sea salt
- 100ml almond/coconut milk (add as needed)
- 75g dark chocolate (70% works well) roughly chopped
Method:
– Combine all wet ingredients (except milk) using an electric or hand whisk
– Mix all dry ingredients except the dark chocolate
– Add dry ingredients to wet and mix, add milk as needed and fold in chocolate
– Pour into greased and lined brownie tin, bake 25mins at 190 degrees until golden. Store in fridge (if they last that long!)
ENJOY!