Yesterday I made naturally sweetened, gluten-free caramel blondies! They are SO yummy! I tweaked the recipe from the following website: https://withsaltandwit.com/paleo-deep-dish-salted-caramel-chocolate-chip-blondies/
I halved the salt as Brad doesn’t like salted caramel, but he does like regular caramel. And I omitted the chocolate chips. As always, I’m avoiding cane sugar and corn syrup (no fake maple syrup!).
The caramel sauce was really easy to make and super yummy! I will be holding onto that gem to use for other desserts as I love love love caramel.
Below is the recipe, and below that some pictures of my caramel blondies. They don’t come out of the pan super well, but the taste makes up for the looks!
Caramel sauce:
1/4 cup coconut oil, melted
1/3 cup almond butter
1/3 cup maple syrup
Blondie:
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 egg, beaten
2 teaspoons vanilla
Directions:
Preheat oven to 350 and grease an 8×8 pan.
In a blender, mix together the coconut oil, almond butter, and maple syup until smooth. Pour it into the pan.
In a bowl, mix the dry ingredients. Then mix in the wet ingredients until just combined. Spread blondie mixture over the caramel mixture in the pan.
Bake 20-25 min. Let cool at least 10 min before cutting.
They look really good Veronica!