Frosted Gingerbread Blondies
Yield: 9-16 depending on how large you slice them
¾ cup coconut sugar
2 Tablespoons blackstrap molasses
1 teaspoon vanilla extract
2 large eggs
½ cup almond butter
¼ cup coconut oil, melted and cooled
1 ½ cups blanched almond flour
⅓ cup coconut flour
1 ½ teaspoons ground ginger
½ teaspoon baking soda
½ teaspoon kosher salt
For the glaze:
1 cup powdered sugar
2-3 Tablespoons almond milk
Candied ginger, for topping
Preheat oven to 325 degrees F.
Grease a 8×8 inch square pan and line with parchment paper so you have overhang on two sides. This makes removing the blondies easy as you have handles to grab onto.
In a medium bowl, whisk together the vanilla, coconut oil, almond butter, and eggs.
Add in the coconut sugar and molasses and whisk to combine.
Using a rubber spatula or wooden spoon, add in the flours, ginger, baking soda, and salt and stir to combine.
Spread mixture into the prepared pan, and bake for 18-28 minutes, or until the center is just slightly soft and edges have started to brown.
You don’t want to overbake, they will continue to firm up as they cool.
Let cool on the rack for 30 minutes, then lift the blondies out of the pan.
While they are cooling, make the glaze by whisking the powdered sugar and almond milk together.
When blondies are cool, top with the glaze and candied ginger if desired, and serve.
Store in the fridge for 3-5 days.