I am a huge stress-baker. I honestly get some of my best inspiration from being so stressed out that I can’t help but whip up some kind of treat to get my mind off of it. Of course, anxiety over exams and college applications sent me straight to kitchen and this was the result.

Reading the title of this post makes my mouth water. I love adding mix-ins to my baking, especially when making blondies or another type of bar, because I feel like it keeps it interesting because you never know what kind of bite you’re going to get, know what I mean? These add-ins are one of my favorite combinations. They pair so well together and are the epitome of fall flavors. The apple adds some nice moisture that contributes to the overall soft and fluffiness of these blondies. Let me know what you think!

vegan, gluten-free, refined sugar free

Total Time: 45 min. Makes: 8-10 blondies

Ingredients

3/4 cup gluten-free all purpose flour

1/2 cup cashew butter

1/2 cup oat milk

1/4 cup coconut flour

2 flax eggs (2 tbsp. ground flax + 6 tbsp. water)

3 tbsp. coconut sugar

3 tbsp. maple syrup

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. all spice

1/4 tsp. baking powder

1/4 tsp. apple cider vinegar

1/8 tsp baking soda

1/8 tsp. ground ginger

1/8 tsp. cardamom

1/8 tsp. cloves

1/8 tsp. sea salt

1/4 apple (chopped, topped with cinnamon, microwaved for 2 minutes)

~5 dates, chopped

chopped walnuts to taste

Directions

  1. Preheat oven to 350.
  2. Combine ground flax seed and water and set to the side until it takes on a gel-like texture.
  3. Whisk together all purpose flour, coconut flour, cinnamon, all spice, ground ginger, cardamom, cloves, baking powder, baking soda, and sea salt.
  4. Combine cashew butter and coconut sugar with hand mixer. Add vanilla, maple syrup, apple cider vinegar, and flax eggs and mix until uniform.
  5. Add half of the dry mixture to the wet and mix to combine. Add the second half and repeat until uniform.
  6. Slowly pour oat milk over the batter and continuously mix until uniform.
  7. Fold in apple, dates, and walnuts until evenly distributed.
  8. Pour batter into a parchment-lined baking pan. Top with more apples, dates, and walnuts if desired.
  9. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely before slicing and enjoying!
  10. Optional: mix together some cashew butter, oat milk, maple syrup, cinnamon, and coconut sugar to make a glaze (I didn’t measure).

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