So, the other day was a bit stressful.
Nothing too serious (you know stress is pretty much the norm for the holiday season), it was just one of those days when everyone living within what felt like a 100 mile radius was out shopping and driving around…and wanting to get to their destination before everyone else.
(Side Note: Whatever happened to common courtesy? And blinkers? And not using your baby’s stroller as a battering ram to bash into peoples’ shins in crowded department stores in an attempt to get them to move when they have nowhere to go anyway?)
It was one of those days when all you can think about is stopping at the closest coffee shop for a hot drink and a treat.
That’s where I was at when I remembered that I had whipped up a batch of Maple Cinnamon Peanut Butter Blondies the evening before.
Not only was I thrilled for the obvious reason (I mean, yum), but also because I had spared myself yet another stop in what was quickly turning out to be the worst car ride of my life. (One guy actually shook his fist at me for letting another car in! All I could do was laugh at that.)
The minute I walked in the door all that was forgotten though.
Recipe inspired by The Detoxinista’s recipe for Flourless Peanut Butter Chocolate Chip Blondies.
- Yields: 12 servings
- Serving size: 1 blondie
- Calories: 157
- Fat: 11
- Saturated fat: 1
- Trans fat: 0
- Carbohydrates: 10
- Sugar: 6
- Sodium: 279
- Fiber: 1
- Protein: 6
- Cholesterol: 15
- Butter or coconut oil, to grease the pan
- 1 cup (515 g) natural or old-fashioned creamy peanut butter (no sugar added)
- 1/3 cup (80 ml) pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- Preheat the oven to 350F; grease an 8 by 8-inch (preferably glass) dish with butter or coconut oil.
- Mix together all ingredients in a large bowl until smooth.
- Pour the batter into the prepared dish and bake until golden and a toothpick inserted inside comes out with just a couple crumbs, about 18 to 20 minutes in a glass dish. (If you use a metal dish, the cooking time might be a few minutes longer.) Be careful not to over-bake!
- Cool completely before cutting.
- Leftovers can be stored wrapped at room temperature for up to 3 days or wrapped and frozen for up to 1 month.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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