Maple Pecan Tahini Blondies with Maple Glaze (Gluten Free)
You are going to LOVE these gluten free maple pecan tahini blondies. They’re moist, fluffy, just sweet enough, and filled with crunchy pecans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 blondies 1x
- Category: dessert
Ingredients
- 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 pecan pieces, toasted, 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