I'm embarking on a new effort to reduce my intake of starch and sugar. It's been a challenge, to say the least, and is severely cramping my baking habit. But I found this recipe for almond bars that, while not necessarily sweet, fools my brain into thinking it is.
The first time I made them, I pretty closely followed the original recipe, which resulted in a very dense, fudgy bar. The second time I made some adjustments that resulted in a more cakey bar. They're both good.
1 cup natural raw almond butter (preferably organic)
1 tablespoon honey or molasses (optional)
1 whole egg
1/4 teaspoon sea salt (if using unsalted almond butter)
1/2 teaspoon cinnamon
1/2 - 3/4 teaspoon turmeric (optional)
1/2 teaspoon baking soda
1 1/2 square unsweetened chocolate, finely chopped
Cakey version:
1 cup natural raw almond butter (preferably organic)
1-2 teaspoons honey or molasses (optional)
2 whole eggs
1/4 cup (approximately) light coconut milk (recommended: Trader Joe's brand)
1/4 teaspoon sea salt (if using unsalted almond butter)
1/2 teaspoon cinnamon
1/2 - 3/4 teaspoon turmeric (optional)
1/2 teaspoon baking soda
1 1/2 square unsweetened chocolate, finely chopped
Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil. In a small bowl, mix all the ingredients together until well combined, then fold in the chocolate. (The fudgey version will be quite thick. If using coconut milk, add enough to make a thick, brownie-like batter.) Dollop the batter into the greased pan, and use a spatula to smooth the top. Bake at 350F for 20-25 minutes, or until the top is a light golden brown. Let cool, then cut into squares.
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| Cakey version |
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| Cakey version |
Original recipe: Flourless Peanut Butter Chocolate Chip Blondies via The Detoxinista
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