On a grain-free, refined-sugar free diet? No need to miss out on delicious treats! These paleo Salted Walnut Butter Blondies are the perfect way to get in your sweets without compromising your health.
The beginning of something wonderful.
I didn’t know I was a brownie kind of girl until college. They weren’t my mom’s favorite, so she wouldn’t make them and I guess it just didn’t ever cross my mind. Then one day, a friend of mine came over and we decided we should make brownies.
Though I’d never made them before, and she’d only done boxed, so we just started dumping things into the bowl until they were a “brownie consistency” and baked it. I’m pretty sure the batter included a lot of mini marshmallows, M&Ms, and chocolate chips… Haha.
And I was hooked. Brownies became a part of my life for good!
The intolerance of food.
Of course, after going through celiac, egg sensitivities, dairy intolerance, and various and sundry other food sensitivities (when it rains it pours, eh?), my brownie love had to be put on hold for a while.
After a few tries with the GAPS Diet, my list of food sensitivities whittled itself down to only 4 or 5 (as opposed to 20+). Cocoa power and chocolate aren’t allowed initially on the GAPS Diet, though, but nut butters are! And honey. What more do you need?
Salted Walnut Butter Blondies
These little beauties were born out of my desire for a brownie-ish dessert, while still keeping within the gut-healing restraints of the GAPS Diet. They’re super easy to put together – pretty much just a blender blondie! And for a treat with only honey for the sweetener, they’re quite delicious!
The perfect healthy treat!
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Paleo Salted Walnut Butter Blondies
Free of grain, gluten, dairy, and refined sugar.
- 1 3/4 c. walnut pieces
- 1/4 c. nut butter (almond for paleo, or peanut for GAPS), plus a little more for drizzling
- 1/4 c. coconut oil
- 1/4 c. honey (local is best!)
- 2 eggs, organic or free-range preferably
- 1/2 t. sea salt, plus a little more for sprinkling
Preheat oven to 325 and grease a 9×9 inch baking dish (or loaf pan, for thicker).
Place all ingredients in a blender, with the wet ingredients on the bottom, and puree until a batter is formed. It’s ok for there to be little walnut chunks.
Smooth batter into prepared dish and bake for 20 minutes.
Cool completely before frosting with nut butter fat bomb drizzle, or a little extra nut butter, then sprinkle with sea salt.