Breakfast: Quinoa with chickpeas in tomato sauce
Lunch: Avocado and nut salad followed by a Sugar-free Coffee and Almond Blondie
Dinner: Vegan sushi with the most amazing miso soup I’ve ever had!
The tough thing about cooking in someone else’s kitchen is getting half way through a recipe and finding that not everyone has all the same things in their pantry.
Cocoa, for example. Apparently not everyone is as addicted to brownies as I am, and so they don’t really need to keep some on hand at all times.
The GOOD thing about cooking in someone else’s kitchen, though, is that it breaks you out of your comfort zone and makes you come up with new amazing goodies…like these Sugar-Free Coffee and Almond Blondies.
A blondie is basically a brownie without the brown, but I like my blondies a little flatter and less sweet than brownies so I don’t feel quite so decadent. These are great, as they’re sugar-free but not tart, and the coffee really plays off against the almond meal and slight coconut taste. Basically, they’re fantastic. And if I was cooking in my own kitchen, I might never have made them!
(Makes 9-12 blondies)
1 cup wholewheat flour
1 teaspoon baking powder
1/2 cup ground almonds (almond meal)
1/3 cup agave nectar
1/3 cup strong black coffee
1/3 cup coconut oil, melted
1/4 cup sliced almonds
Preheat your oven to 175 degrees C/350 degrees F
Stir the flour, ground almonds and baking powder together in a bowl
In a separate bowl, stir together the agave nectar, coffee and coconut oil
Stir the wet mixture into the dry until just combined
Oil an 8×8-inch baking tray and spread the mixture evenly into it
Sprinkle the sliced almonds on top, then bake for 20 minutes
Cool, slice and enjoy!
These don’t rise much at all, so don’t worry if your blondies are looking flat; they’re meant to!
If you make this recipe, please head on over to the Facebook Page and show us your pictures! It’s always great to see how these recipes work out for people and it keeps me inspired.