Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 cup tapioca starch
- 1/2-1 tsp baking powder, use 1/2 tsp for the fudgiest result
- 3 egg yolks
- 2/3 cup coconut sugar
- 1 cup apple cider, boiled and reduced to 1/2 cup
- 1/4 cup refined coconut oil, melted and cooled to room temperature
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup coconut or raw cane sugar
- 2 tsp cinnamon
Instructions
Prepare the Pan:
- Line an 8-inch square baking pan with parchment paper, leaving enough overhang on the sides for easy removal. Set aside.
Reduce the Apple Cider:
- In a small saucepan, bring the apple cider to a boil. Reduce the heat and simmer until the cider is reduced to 1/2 cup. This takes about 10 minutes. Set aside to cool completely.
Mix Wet Ingredients:
- In a large bowl, whisk together the egg yolks and coconut sugar until smooth. Then, add the melted coconut oil, reduced apple cider, and vanilla extract, whisking until well combined.
Add Dry Ingredients:
- Stir in the almond flour, coconut flour, tapioca starch, baking powder, and a pinch of salt. Mix until you form a sticky dough.
Press into Pan:
- Transfer the dough into the prepared pan. Use a spatula to press it down evenly into the pan.
Top with Cinnamon Sugar:
- In a small bowl, mix the coconut sugar and cinnamon together. Sprinkle this mixture evenly over the top of the dough.
Bake
- Bake the blondies at 350°F (175°C) for 15-20 minutes, or until the top has set and a toothpick inserted comes out clean. Keep an eye on them—the shorter bake time will give you a fudgier texture.
Cool Completely:
- Let the blondies cool in the pan for at least 30 minutes before lifting them out using the parchment overhang. Once cooled, cut into squares and enjoy!
Tried this recipe?Let us know how it was!