So after working on this recipe for a quite a while I have FINALLY perfected the perfect blondie recipe (for those wondering what on earth the difference is between a brownie and a blondie, not much- other than there is less added cacao in blondies, but the same if not more amount of deliciousness haha).
I also must say a thank you to one of my amazing Instagram followers who came up with the name ' 'Balanced Blondies' for these delicious morsels too!
Honestly this is officially my new FAVOURITE hormone/ PCOS friendly snack to date!... I ate the whole batch (with a little bit of help from my hubby Jesse) in less than 2 hours, not that I am advising anyone to do that haha!
So incase you were wondering why these babies are so hormone friendly heres some more info that might help persuade you to give this recipe a try.
- Gluten free
- Grain free
- Refined sugar free
- Packed with good fats
- Loaded with. nutrients particularly vitamins C, A and magnesium
- Help regulate blood sugar
- Full of antioxidants
- Anti inflammatory
-The star ingredient is sweet potato
Anywayyyyyyyyyy if you are still reading this you are wasting your time, GET BAKING!
1/2 cup creamy almond butter or (or any nut butter!)
1/2 cup mashed sweet potato
¼ cup refined coconut oil melted
½ cup coconut sugar
2 teaspoons vanilla extract
1 cup almond flour (Use blanched almond flour if you want them to be ‘light’ in colour)
1/4 cup coconut flour
1 teaspoon baking soda
1/2 cup extra dark chocolate (chopped in to chunks)
Pinch of sea salt
To supercharge these blondies and give your hormones some serious love, add 1 scoop of Smoo' powder! (just add a tiny bit more oil to make sure the mixture doesn't dry out)
Preheat oven to 180°C.
Line an 8×8” square baking pan with parchment paper and spray with nonstick spray.
In a bowl, whisk together the nut butter, coconut oil, coconut sugar, sweet potato, and vanilla extract until smooth and combined.
Stir in the almond flour, coconut flour, baking soda, and salt.
Fold in the chocolate chunks.
Spread evenly in prepared pan and bake for 18 to 20 minutes.
Cool completely, and then cut into squares. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Mixture will make around 10 depending on how big you cut them.