These are so easy and can be whipped up in minutes. They’re amazing with a scoop of dairy-free ice cream, coconut whipped cream, or warm out of the pan. Perfect for a quick breakfast, dessert, and a wonderful filling snack. The picture speaks for itself. The blondie is very moist, and the candied maple pecans give a nice crunch—just a great combo of flavor to these delicious bites of goodness.
Maple Pecan Blondies
March 8, 2021
: 6 Servings
: 15 min
: 20 min
: 35 min
Ingredients
- Maple Pecans:
- 1 cup pecans
- 2 Tbsp ghee
- 1/4 cup organic maple syrup
- pinch of salt
- 1/2 tsp of nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla or vanilla bean scraped
- Blondies:
- 1 cup cassava flour
- 1 cup ground almond flour (if using finely milled almond flour, use only 2/3 cup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 1 cup of soft ghee or soft organic butter melted
- 2 eggs
- 1 3/4 cup of coconut sugar (or 1 cup coconut sugar and 3/4 birch tree sugar)
- 1 tsp of organic vanilla
- 2/3 cup of dairy-free and gluten-free chocolate chips
Directions
- Step 1 Maple Pecans:
- Step 2 Melt the butter with the maple syrup in a saucepan on medium. Add a pinch of salt. Place the 1 cup of pecans in the pan and sprinkle with nutmeg and cinnamon. Stir to prevent scorching periodically. Cook for 6-8 minutes until the maple syrup thickens. Remove from heat and stir in the vanilla or the vanilla bean. Set aside.
- Step 3 Blondies:
- Step 4 Preheat your oven to 375 degrees.
- Step 5 Whisk the cassava flour, almond flour, baking powder, baking soda, and salt in a medium bowl until well blended.
- Step 6 In a medium bowl or mixer, combine the ghee or butter, eggs, sugar, and vanilla. Beat on medium in your mixer or using a wooden spoon until creamy.
- Step 7 Slowly add the flour mixture to the butter and egg mixture a third at a time, beating after each flour portion. Mix until smooth.
- Step 8 Stir in the dairy-free chocolate chips.
- Step 9 Pour the batter into a lightly greased 8×9 cake pan or baking dish. Drizzle the pecans and the maple syrup over the top and swirl with a spoon lightly into the top quarter of the batter.
- Step 10 Bake at 375 for 20 minutes. Check with a toothpick in the middle and make sure it comes out without batter attached. Do not over-bake. The middle should spring back just a bit.
- Step 11 Serve warm with dairy-free ice cream or coconut whipped cream. These will keep for four days in the fridge. Heat them in your oven on 300 for 15 minutes or micro for 1 minute to warm up. Cold is also good!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.