Breakfast, snack or dessert? You decide!
These blondies are wholesome, gluten-free, protein packed and delicous! Have a few for breakfast or one as a snack, I can assure you they won’t even last a week.
Here are some substitute options for the ingredients:
Instead of cashew butter feel free to use peanut butter, almond butter or macademia butter. However, I do recommend using cashew butter for best results! Avoid using sunflower seed butter if you don’t want them to turn green!
Oat flour is easy to make – just blend your oats in a blender until fine oat flour appears! If you don’t have oats, you can use regular flour or chickpea flour.
Coconut sugar is low glycemic which is why I enjoy using it but you may substitute it with brown sugar or regular cane sugar.
Agave nectar works well as a substitute for maple syrup!
Don’t like chocolate? Use macademia nuts or cashews instead! They taste amazing and adds a bit of crunch.