Apple Pecan Blondies
Servings: 16
Ingredients
For the Blondies:
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup creamy nut butter*
- 1 large egg
- 2/3 cup coconut sugar
- 1 tbsp vanilla extract
- 1/3 cup unsweetened applesauce
- 1/2 cup finely chopped apples**
- 1/2 cup finely chopped pecans (divided)
For the Maple glaze:
- 2 tbsp full fat coconut milk
- 1 tbsp real maple syrup
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees. Prepare an 8x8 baking pan, by lining the pan with parchment paper like a sling. Spray with non-stick spray and set aside.
- In a medium sized bowl, stir together the dry ingredients: almond flour, coconut flour, baking soda, and cinnamon.
- In a larger bowl or a bowl with an electric stand mixer, beat together the nut butter with the egg, coconut sugar, vanilla extract and applesauce. Beat until smooth. Stir in the dry ingredients (using a rubber spatula or the mixer), ensuring no dry pockets remain. Fold in the apples and most of the pecans (reserve about 1-2 tbsp for the top of the blondies with the glaze). Batter will be thick.
- Spoon the batter into the prepared pan, and spread evenly with a rubber spatula. Transfer to the oven. Bake for 22-24 minutes (depending on oven), until the mixture is lightly toasted and firm to touch. Remove and let cool completely.
- Once cooled, make the glaze. Stir the coconut milk with maple syrup and cinnamon, and pour on top of the baked blondies. Sprinkle with remaining pecans. Cut into 16 squares and serve.
Notes
*I use cashew butter, but almond butter is also a good option
**Use a good baking apple like Pink Lady, Braeburn, or Honeycrisp.
Nutrition
Calories: 152kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 100mg | Potassium: 76mg | Fiber: 2g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg