What you will need:
- 2 cups spelt flour or gluten free flour
- 2 cups brown sugar, firmly packed
- 1/2 coconut butter
- 1 cup chopped pecans or walnuts
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 2 cups finely chopped apples
In a large mixing bowl, combine spelt flour, brown sugar and coconut butter.
Blend with an electric hand-held mixer at low speed until crumbly.
Stir in nuts.
Add cinnamon, baking soda, almond milk, vanilla and egg to a separate bowl.
Mix until all the wet ingredients are well combined.
Add the wet ingredients to the dry ingredients in 3 parts.
Beating well in between each addition.
Stir in apples.
Spread evenly into the prepare tin.
Bake at 170°C for 35 to 40 minutes, or until a toothpick inserted in center comes out clean.
If you like your blondies gooey in the centre take them out after 35 minutes. Do not remove them from the tin as they will continue cooking as they cool.
Leave to cool to room temperature before slicing into squares.
Sprinkle over icing sugar, and enjoy!