These maple cinnamon blondies are full of warming spices and sweet maple syrup for an autumn-inspired breakfast or dessert!
Unlike traditional blondies, this fluffy and chewy recipe incorporates a low glycemic sweetener so less maple syrup is used, without sacrificing flavor. You can find brown sugar alternatives at most grocery or health food stores. They have a similar rich flavor profile and moist texture that makes desserts super enjoyable but without the high sugar content. For real maple flavor, a small amount of pure maple syrup is added.
Also unlike traditional blondies, this recipe uses gluten-free flour along with blanched almond flour for a fluffy texture that is easy on the gut. You can also use cashew flour.
Cinnamon fasting tea crystals and the warm flavor and aroma of cinnamon with hints of bergamot with earthy notes. Cinnamon is known for its digestion and hunger-curbing properties. This wonder spice helps to balance blood sugar to minimize cravings. As you may have noticed, this versatile tea isn’t just for sipping; stir it into your favorite oatmeal, cookie batter or even on roasted vegetables. It’s equally delicious in sweet or savory recipes.
Unsalted butter adds satiating fats that keep you from overindulging. Choose grass-fed butter whenever possible for the highest levels of omega-3 fatty acids.
To make this recipe even more delicious, crunchy pecans are folded into the batter. Pecans are rich in minerals like calcium, copper and zinc that help support the immune system, metabolic function and bone health. Pecans are also a great source of satiating fat and fiber.
For a cake-like texture, bake these blondies for a full 30 minutes and for a more chewy texture, bake for 25 minutes. Cool before slicing into 9 squares. Store bars in an airtight container for up to 5 days.
- 1 cup almond flour
- 1/2 cup gluten-free all purpose flour
- 2 sachets Pique cinnamon fasting tea
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1/3 cup brown sugar sweetener Truvia, Swerve, etc.
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 2/3 cup chopped raw pecans
- Preheat oven to 350ºF and line an 8x8 baking pan with parchment paper overlapping sides. In a medium mixing bowl, combine gluten-free flour, almond flour, cinnamon fasting tea, cinnamon, baking powder and salt.
- In a separate medium mixing bowl, use a hand-mixer to beat eggs, softened butter and brown sugar sweetener until color is pale yellow. Add maple syrup and vanilla extract and mix to combine. Gradually beat flour mixture into wet ingredients until moist. Fold in pecans.
- Spread batter evenly in prepared baking pan and bake for 25-30 minutes. Cool for 30 minutes. Lift bars using parchment paper and place on cutting board. Slice into bars and enjoy slightly warm.
Recommended for this recipe:
Pique Cinnamon Herbal Fasting Tea
Cozy, comforting and caffeine-free. Unwind your day with a hug in a mug