These scrumptious, one bowl blondies are made with whole food ingredients like almond butter, honey and an orange veggie of choice. Moist, rich and satisfying and a treat you can feel good about eating!
1 1/4 cup cooked mashed sweet potato, pumpkin or butternut squash (avoid sweet potato if following SCD)
3/4 cup creamy almond butter
3–4 Tbsp honey (or maple syrup if not SCD)
1/3 cup almond flour
1 tsp baking soda
1 tsp vanilla
1/2 tsp nutmeg
- If necessary, roast the sweet potatoes or butternut squash in a 400 degree oven until very tender. Allow it to cool a little before blondie assembly.
- Heat oven (or cool oven if previously using) to 350 degrees.
- Place all ingredients into a food processor and mix until well combined. You could also use a hand mixer and a bowl.
- Line the bottom of an 8 x 8 baking dish with parchment paper. DO NOT SKIP THIS STEP!
- Bake at 350 for 25-30 minutes. The blondies are done when they are no longer jiggly, firm to the touch in the middle but still slightly tender. They will firm up more as they cool.
- Allow the blondies to cool completely in the fridge for 2 hours or more. They will slice into perfect squares very easily. We like them best chilled, right out of the fridge!
In my opinion, pumpkin does not have as much natural sweetness as sweet potatoes or butternut squash. You may want to use 4 Tbsp of honey/maple syrup if using pumpkin. Start with 3 Tbsp and give your batter a quick taste. Add more sweetener if desired.
Store blondies in an airtight container in the fridge for 4-5 days (if they last that long!)
- Prep Time: 5 minutes
- Cook Time: 30 minutes