Introducing Maple Sea Salt Walnut Blondies!
These beauties are gluten-free, dairy-free and super easy to make. I love the flavor combination of maple and sea salt and the walnuts give it a great crunch. I used Inspired Organics Pure Vermont Maple Syrup in this recipe. I use this maple syrup as a natural sweetener in so many of my baked goods. It is such good quality and tastes amazing. I also used Inspired Organics Raw Walnuts as the topping here. You can easily crush them up in the bag which I love and makes it easier to sprinkle on the batter. Inspired Organics makes a ton of staples and fresh products for all your baking and cooking needs. Find out where you can get their products here.
What do you need for this recipe:
- Maple Syrup - Quality is key! I used Inspired Organics.
- Vanilla Extract - For that desserty taste 🙂
- Egg - To help bind the blondies and give them texture. Inspired Organics has great quality cage-free eggs.
- Butter - I used vegan butter to make it dairy-free, but you can use real butter here too!
- Coconut Sugar - For that extra sweetness
- Almond Flour - My favorite gluten-free baking flour. It just has the best texture!
- Baking Soda - for that baking magic.
- Chopped Walnuts - I used Inspired Organics from the pouch.
- Sea Salt - To grind on top of the batter before baking!
Ingredients:
Directions:
Preheat oven to 350.
Let the butter get to room temperature or zap in the microwave or 10 seconds until partially melted.
Add melted(ish) butter, maple syrup, egg and vanilla into a food processor. Pulse until fully mixed.
Add in coconut sugar, baking soda and almond flour into the processor. Pulse again on high until fully mixed and dough is formed.
Line an 8x8 baking dish with parchment paper and spray with non stick spray. Use a spatula to pour thick batter into the dish. It will be thick and sticky, you will need to spread it out with the back of the spatula or spoon. Shake the baking dish to even out.
Sprinkle with sea salt and chopped walnuts. Press down slightly on the walnuts so they sink into the batter.
Bake for 25 minutes. Let cool for 10. Cut into squares and enjoy!
NOTE: If you want to make this recipe into cookies, let the batter cool in the fridge for at least 30 minutes. Scoop into ice cream scooper size balls on a greased cookie sheet. Roll in your hands to make them even and press down slightly to flatten. Bake for 15 minutes. Let cool and enjoy.
Thank you to Inspired Organics for partnering with me on the development of this recipe! I love working with brands that help me and my community champion a healthy (and delicious) lifestyle.
Ingredients
Directions
Preheat oven to 350.
Let the butter get to room temperature or zap in the microwave or 10 seconds until partially melted.
Add melted(ish) butter, maple syrup, egg and vanilla into a food processor. Pulse until fully mixed.
Add in coconut sugar, baking soda and almond flour into the processor. Pulse again on high until fully mixed and dough is formed.
Line an 8x8 baking dish with parchment paper and spray with non stick spray. Use a spatula to pour thick batter into the dish. It will be thick and sticky, you will need to spread it out with the back of the spatula or spoon. Shake the baking dish to even out.
Sprinkle with sea salt and chopped walnuts. Press down slightly on the walnuts so they sink into the batter.
Bake for 25 minutes. Let cool for 10. Cut into squares and enjoy!
NOTE: If you want to make this recipe into cookies, let the batter cool in the fridge for at least 30 minutes. Scoop into ice cream scooper size balls on a greased cookie sheet. Roll in your hands to make them even and press down slightly to flatten. Bake for 15 minutes. Let cool and enjoy.
