Updated: Dec 9, 2020
This healthy, oil - and gluten free apple-ginger-chocolate chip-blondies are the perfect snack for Christmas time (or any time)!
The spicy taste of ginger and the sweet taste of apple are such an incredibly delicious combination, I couldn't resist and had to make another bunch of the blondies a few days after I made them the first time. Due to the almond butter and apple puree these blondies have the ultimate chewy consistency you wish for every other blondie or brownie.
This super easy and quick recipe makes 4 big, or 6 small blondies.
230 g apple
20 g fresh ginger
70 coconut flour
70 g mashed banana
120 g soy milk
30 g agave syrup
50 g almond butter
1 tsp baking powder
1 tsp vanilla extract
30 g dark chocolate chips
before baking after baking
Preheat your oven to 180 degree Celsius.
Cut the apple and ginger into cubes. Put 140 grams of the apple (leaving 90 grams for later), ginger, banana and agave syrup into your food processor and blend until smooth.
Add Coconut flour, soy milk, almond butter, baking powder and vanilla extract and shortly blend until well combined.
Fold in the remaining apple and 20 grams of dark chocolate chips.
Line a baking pan (mine was 17cm x 17 cm / 7 inches x 7 inches) with baking sheet and fill with the batter. The batter seems quite solid, press down evenly with the back of a spoon. Top with remaining chocolate chips and bake for 25 minutes.
Let completely cool before cutting.