Spiced Tahini Blondies

Ingredients For The Blondies:

2/3 cup of smooth tahini

1/2 cup of Madhava coconut sugar

1/2 cup of pure maple syrup

3/4 cup of Bob’s Red Mill almond flour

1 Tbs of baking soda

Ingredients For The Salted Maple Glaze:

1/2 cup of pure maple syrup

4 Tbs of coconut oil

4 Tbs of nut butter of choice (creamy cashew or pecan butter works best)

1/4 cup of So Delicious unsweetened coconut milk

1/2 tsp of course sea salt

1 tsp of vanilla extract

Directions For The Blondies:

In a large bowl add all wet ingredients and whisk together. Add in all the dry ingredients and whisk the ingredients together until a batter forms. Pour batter into a greased and parchment paper lined 9x13 pan. Bake at 350 degrees F for 20-25 minutes or until center comes clean with a toothpick. Allow to completely cool before slicing into 16 equal pieces.

Directions For The Salted Maple Glaze:

add all ingredients to a bowl and whisk with a hand mixer until smooth. Sore in the refrigerator to thicken. Heat in microwave for a few seconds to make the mixture runny but still thick.

Macros for the blondies:

Macros for the Glaze:

Notes:

*Only use baking soda and powder if baking into cookies

**All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.

SEPTEMBER 24, 2018