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Has anyone made Elana's almond butter blondies (or something similar)?

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  • Has anyone made Elana's almond butter blondies (or something similar)?

    I was wondering if anyone here has made this recipe: Gluten Free Almond Butter Blondies Recipe | Elana's Pantry or something similar; that is, a bar recipe that is flourless (including no coconut flour/almond flour/etc) and just uses nut butter as the base. My question is, is it fragile and crumbly? Or does it hold together nicely? TY!
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  • #2
    This looks great! Thanks for posting!

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    • #3
      I've made this flour-less chocolate cake into brownies and cut the sugar in 1/2 w/o any problems...Flourless Chocolate Cake - easy and gluten-free!
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      • #4
        Yes, but I didn't use the agave nectar, used 2/3 c honey instead. They held together nicely, but I recommend you cool before cutting into squares. Tried to make with xylitol as the agave substitute and got a crumbly mess (although still tasty). Let me know if you find a lower carb version that holds together! (Also the almond butter brownies on her website are great!)

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        • #5
          I've not made that one, but another similar that's really good and moist.



          1/2 cup almond meal
          1/2 cup almond butter (or any nut butter, cashew, peanut etc.)
          1/2 cup maple syrup
          1 egg
          1/2 tsp baking soda
          chocolate chips to your own taste! I do about a cup.

          mix up and pour into an 8x8 pan lined with parchment. Bake at 350 for about 25 minutes-until they are firm in the center. Cool, slice and serve. They are wonderful and easy and full of good fat and protein. They are filling, but feel like a treat.

          My kids love them, and if you lessen the maple, it would still be good too.
          Apryl

          22lbs lost since giving up grains!

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          • #6
            I have made peanut butter cookies very similarly in the past. They hold together just fine. The trick is getting the right batter consistency prior to placing in oven.
            --Trish (Bork)
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            • #7
              Originally posted by erica057 View Post
              I was wondering if anyone here has made this recipe: Gluten Free Almond Butter Blondies Recipe | Elana's Pantry or something similar; that is, a bar recipe that is flourless (including no coconut flour/almond flour/etc) and just uses nut butter as the base. My question is, is it fragile and crumbly? Or does it hold together nicely? TY!
              Well I made these tonite and I think they turned out great. I subbed maple syrup for the agave nectar and added a little vanilla. I think they held together really well and were pretty cakey and not fragile. I would say they are a little spongier than a typical blondie. They were not overly sweet and was not as nutty tasting as I thought they would be (in a good way). I highly recommmend. I cut them up and put them in the freezer for an occassional treat.

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              • #8
                I've made a variation of that, adding cocoa powder instead of the chocolate chips. Turns them into brownies. People can't tell they're grain free.

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                • #9
                  Yup, I'd found a flourless "cashew butter bread" online a while back. it was basically eggs, milk, cashew butter...can't remember if there was baking soda/powder (it's been a while). I was shocked at how well it turned out. Definitely not bread-like in consistently, but JUST like a sponge cake. I was so excited that I then tried varying a bunch of nut butters and they all worked.

                  Anyway, it's been a while since I baked that stuff since I'm trying to lose weight and I really do go nuts with baking (no pun intended). But yes, it works.

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