Peanut butter blondies on a cold winter day!
On a winter day, in the middle of a -40 degree Celsius deepfreeze, my kitchen is a mess, I am listening to the popping of the wood in the fireplace and have country music playing in the background, while baking a pan of gluten free and dairy free blondies. These Peanut Butter Blondies are the real deal. They are so simple and quick to make and have been a hit in our house hold for a couple years now. Which is why I am sharing them with you, so you can enjoy them just as much as we do. And before I clean up the mess I obviously have to do a little photoshoot to capture the perfect chewy texture of these blondies.
Here’s a picture of my typical view as I shoot the photos for the recipes on livnourished.com. Runners are a must when standing on a tile floor all day cooking. I would highly recommend to save your back and I would highly recommend you give these a try too!
Peanut Butter Blondies
A quick and simple, dairy free and gluten free treat.
- ½ cup smooth natural peanut butter
- ¼ cup coconut oil melted
- ⅔ cup coconut sugar (also called palm sugar)
- 1 large egg
- 2 tbsp unsweetened almond milk or any dairy free milk
- 1 tsp vanilla extract
- 1 cup almond flour
- ¾ tsp baking soda
- ¼ tsp salt
Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and set aside.
In a bowl, whisk together peanut butter, coconut oil, coconut sugar, egg, almond milk and vanilla extract until smooth. Stir in the almond flour, baking soda, and salt.
Spread evenly in prepared pan and bake for about 20-22 minutes, or until lightly browned.
Cool completely, and then cut into 16 squares. Store in an airtight container.