Birthday Cake Blondies
Simply merging two fan-favorite desserts to celebrate YOU any time of the year! They have a vanilla undertone that is decadently inside each bite of moist flavor. These soft blondies hide subtle crunches of, yes, rainbow sprinkles (see the notes for a discount code on my favorite kind!). An absolutely kid-friendly treat anyone adult will love, especially if grain and dairy-free treats are your thing!
Ingredients:
2 pasture-raised eggs
1/2 cup almond butter
1/4 cup coconut butter/manna
1/4 cup coconut oil, melted + cooled
1/2 cup coconut sugar
1/4 cup maple syrup
2 tbsp milk of choice
1 tbsp vanilla extract
1/2 tsp almond extract (optional)
3/4 cup coconut flour
1-2 tbsp ground flax seeds (optional)
1/2 tsp baking soda
1/2 tsp pink salt
1/3 cup sprinkles (I used these!)
Directions:
Preheat the oven to 350°F and lightly grease a small baking dish with coconut oil or line one with parchment paper.
In a medium-sized bowl, stir the eggs, almond + coconut butter, and melted + cooled coconut oil together well.
Mix in the coconut sugar, maple syrup, milk, and vanilla + almond (if using) extracts.
In a smaller, separate bowl, mix everything remaining together, except for the sprinkles.
Gradually stir this dry mixture in to the initial bowl of wet ingredients.
Once everything is well-incorporated, fold in the sprinkles.
Transfer the batter to your prepared dish, and bake for 22-24 minutes.
Allow to cool for at least 5 minutes, then slice, serve, and enjoy!
Store leftovers, if any, in an airtight container on the counter for up to one week. I believe they taste best and most moist closest to day they were baked.
Notes:
If you plan to buy my sprinkles of choice (here), don’t miss out on my discount code: use the code KATESCLEAN at checkout to save money!
