COZY ALMOND FLOUR BLONDIES WITH CRANBERRY + ORANGE

This week is crazy! There are holiday activities, birthday parties, and Scott is just back from an extended business trip. Meanwhile, we have company for dinner four out of seven nights, so I've been brainstorming ideas to simplify my role as hostess. One way I'm doing that is with these Cozy Almond Flour Blondies With Cranberry + Orange. With just 10 minutes of prep, I've got 12 servings of dessert, DONE.

Cozy Almond Flour Blondie Recipe. With Cranberry, orange. Gluten free!

Cozy Almond Flour Blondie Recipe. With Cranberry, orange. Gluten free!

It's All About The Texture

If you haven't figured it out by scrolling through my recipes, I generally like my baked goods to have crispy edges, but stay soft in the middle. These almond flour blondies go a step further; their middles are purposely almost underbaked. Think soft and crumbly cookie skillet texture. For that reason, they need to fully cool before cutting. I actually suggest refrigerating them and slicing cold, then letting them come back to room temperature to serve. Of course, you could always leave them in the oven longer but personally I think that would ruin the fun.

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Yield: 12

COZY ALMOND FLOUR BLONDIES WITH CRANBERRY + ORANGE (PALEO/GF)

prep time: 10 minscook time: 30 minstotal time: 40 mins

This easy, gluten-free dessert is great any time of year, but I love it during the holidays. Put it on your table today!

ingredients:

  • 1 1/2 c almond flour
  • 3/4 c coconut sugar
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch salt
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 c coconut oil, melted
  • 2 tbsp orange juice
  • 1/2 tsp orange zest
  • 1 c whole cranberries, fresh or frozen

instructions:

  1. Preheat oven to 350 and grease an 8x8 baking pan.
  2. Using an electric mixer on medium speed, cream together the coconut oil and coconut sugar. Mix for about 2 minutes.
  3. Meanwhile, in a bowl, mix together all dry ingredients except the coconut sugar and set aside.
  4. Add remaining wet ingredients to the sugar and oil mixture. Once combined, add the dry and mix until fully incorporated.
  5. Fold in the cranberries and pour into the prepared baking pan. Bake for 30-35 min until a toothpick inserted in the center comes out clean. Allow to fully cool before slicing. Store in the fridge.
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FoodChristine TusherComment