Description
You are going to LOVE these gluten free maple pecan tahini blondies. They’re moist, fluffy, just sweet enough, and filled with crunchy pecans.
Ingredients
Scale
- 2/3 cup tahini
- 3 tbsp maple syrup
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 cup chopped toasted pecans, plus more for garnish if desired
Maple glaze
- 3/4 cup powdered sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp water
- Dash of cinnamon
Instructions
- Preheat oven to 350F. Line an 8×8 baking pan with parchment paper.
- Mix together the tahini, maple syrup, brown sugar, and vanilla extract. Add the eggs and stir until well combined.
- In a separate bowl, whisk together almond flour, baking powder, salt, and cinnamon.
- Add dry ingredients to wet and mix to combine.
- Fold in the pecans.
- Pour the batter into the prepared baking pan. Batter will be sticky yet pourable.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Prepare the glaze by whisking together all the ingredients until smooth.
- Carefully remove the blondies from the baking pan and put them on a wire rack lined baking sheet.
- Pour the glaze over the blondies, using a spoon to smooth it out as needed. Glaze will begin to harden as the blondies cool.
- Cut into 16 blondies and top each with a whole pecan, if desired.
Notes
- Keeps well in an airtight container at room temperature for up to 3 days. These taste even better the day after baking.
Keywords: tahini blondies, vegan, gluten free