Veggie Sweet Potato Blondies with Almond Butter Drizzle - Gluten Free
Embrace the autumn season with these delightful Veggie Sweet Potato Blondies, enhanced with a rich almond butter drizzle. The combination of sweet potatoes with warming spices like cinnamon and nutmeg makes for a comforting treat, perfect for cozy autumn afternoons.
Ingrédients
- 2 cups sweet potato, mashed
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup almond butter
- 2 tablespoons coconut oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, and vanilla extract. Stir until well blended.
- In a separate bowl, whisk together the coconut flour, almond flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Pour the batter into a greased or parchment-lined 8x8-inch baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the blondies are baking, heat the almond butter and coconut oil in a small saucepan over low heat, stirring until smooth and combined.
- Once the blondies are baked and slightly cooled, drizzle the almond butter mixture over the top.
- Cut into squares and serve.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 32g | Protéines: 5g | Fat: 12g | Sucre: 18g
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