nut butter blondies
These flourless bars might be one of our new favorite snacks. We love anything made with chia seeds because they are a great source of omega-3’s, and you can add them in just about anywhere. But if you soak them in water, they actually form a gel that you can use in baking, replacing about 25% of the typical oil or egg in a recipe, without completely sacrificing the taste or texture. This is the first time we’ve tried this technique of soaking chia seeds in water to create a gel but I have to say, we really loved the results. The finished bars are pretty fragile, and on the more gooey side, so you’ll want to handle them carefully. We absolutely love the high quality nut butters from Big Spoon Roasters and their new maple cinnamon flavor is a perfect base for this recipe. But you can also try the recipe with regular almond butter, adding in a bit more cinnamon (about another 1/4 teaspoon) to your batter before baking.
If you try these at home, please let us know what you think!
- Cooking spray, for greasing
- 1 tablespoon chia seeds (see cook’s note)
- 1/4 cup water
- 1 cup Big Spoon Roasters maple cinnamon nut butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Preheat oven to 350°F. Coat bottom and sides of an 9 x 5-inch loaf pan with cooking spray. Line bottom with parchment paper, overhanging on two short sides, and coat top of parchment paper with additional cooking spray. Set aside.
- Place chia seeds and water in a medium bowl and allow to sit until a gel forms, 5-10 minutes.
- To bowl, add remaining ingredients and stir until well combined. Transfer to prepared baking pan, and level off top with a spatula (mixture will be thick). Bake for 20-25 minutes, until edges are lightly browned and a toothpick inserted into center of bars comes out almost clean (do not overtake). Remove from oven and allow to cool completely before slicing. Once cooled, keep bars in refrigerator (they set up more once chilled).
cook’s note: You can also grind the chia seeds before making the gel, which will give you a much smoother texture in the finished blondies.