I'm so sorry for neglecting you all so over a month, but to make it up to you all, I have a fab recipe for you, Nut Butter Blondies
Dont worry I will give you the recipe first before i give you the blogger spiel about how and why I created this recipe, with 3 dietary alternatives (the method is the same for all three alternatives just pick your variation)
Ingredients, 16 servings)
The Original (I'm also Gluten/grain free)
130g Nut butter (Peanut/almond/cashew)
130g Almond flour/meal
130g Melted Butter
2 eggs
70g light brown sugar
1tsp Baking powder
1tsp Sea salt flakes
1tsp Vanilla Essence/paste
100g Dairy chocolate chunks (or your favourite chocolate chop into chunks)
The Keto/ Sugar free (approx 3net carbs per serving)
130g Nut butter (Peanut/almond/cashew)
130g Almond flour/meal
130g Melted Butter
100g Xylitol or 130g Erythritol
2 eggs
1tsp Baking powder
1tsp Sea salt flakes
1tsp Vanilla Essence/paste
100g 70% dark chocolate chunks (or your favourite 70%+ dark chocolate chop into chunks)
The Vegan
200g Nut butter (Peanut/almond/cashew)
130g Almond flour/meal
150g Melted non dairy butter or oil
70g light brown sugar
1tsp Baking powder
1tsp Sea salt flakes
1tsp Vanilla Essence/paste
100g Dairy Free Dark chocolate chunks (or your favourite Vegan chocolate chop into chunks)
Kitchen Equipment
Large bowl
Spatual
square sided Baking tin or dish ( I use a rectangular pyrex dish)
Electric hand whisk or Mixer with with whisk attachment connected)
Method
1) Mix the melted butter(or oil), peanut butter, Vanilla and Sugar (or sweetener) to gether in your bowl at a medium whisk speed until evenly combined
2) mix in the eggs one by one using your high whisk speed (for The vegan you can skip this step)
3) Mix in the Almond flour/meal, 1/2 tsp of the sea salt flakes and Baking powder on a low whisk setting until a thick-ish batter forms
4) Remove from mixer (if using one) and fold in the chocolate chunks with your spatula
5) Pour your blondie batter into well greased baking square tin or dish, sprinkle with the remining sea salt and bake for 20-30 min in an oven preheated to 180˚C fan (200˚C/gas mark 6)
6) Allow to cool in tin for 5 minutes before slicing into 16 pieces, NB These taste best after letting sit overnight
Now you have your recipe, there is nothing more annoying than having to scroll through a long blog post to find the recipe you need, I promise I will never be that mean.
So this is one of my own creations, or well a mash up I made from various brownie/blondie/cake recipes to suit my dietary preferences (and if sharing, the dietary preferences of others) I am currently eating a low carb/keto diet to try to keep those Covid Kilos at bay, but still eat food that make me happy ( we need more happy making things these days) but general when i eat well to suit my body, avoiding starches, sugars and gains works best for me.
Normally I use Peanut butter as well its easier to find and is cheaper too, plus i often make a Cheeky Monkey Banana brownies variations too so I like to have peanut butter on hand,
I had a wonderful Teacher in my Great Granny Flo, who from a young age share all her Cooking and baking secrets with me (she was one of those women who never measured anything, just knew the quantities like magic, though I am not going to lie, most of my food failures came from following a recipes to the letter. So I tend to make mash ups or tangent off to creates something wonderful, but substituting ingredients, changing the method etc,
I will have a few more of these recipes for you over the next lot of months,