Ingredients
- For the Blondies:
- 2½ cups almond flour
- 1–2 tbsp Morning Made Matcha Latte (adjust for strength)
- ¾ tsp baking soda
- ¼ + ⅛ tsp salt
- ¼ cup almond butter (or other nut butter)
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tbsp olive oil (or coconut oil)
- 2½ tsp vanilla extract
- 2 tbsp flaxseed meal
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 cup chocolate chips
- For the Matcha Icing:
- ½ cup powdered sugar
- 2–3 tsp milk of choice (or water)
- 1 tsp Morning Made Matcha Latte
Method
- Preheat the oven. Set to 350°F (175°C) and lightly grease a 9x9 or 8x8 inch baking pan.
- Make the flax egg. In a small bowl, whisk together flaxseed meal and almond milk until combined. Let sit for 5–10 minutes to thicken.
- Prepare the wet ingredients. In a medium bowl, mix oil, almond butter, maple syrup, coconut sugar, vanilla, and the flax egg until smooth.
- Combine the dry ingredients. In a large bowl, add almond flour, Morning Made Matcha Latte, baking soda, and salt. Stir to combine, then fold in the wet mixture until no dry patches remain. Mix in ¾ cup chocolate chips, saving the rest for topping.
- Shape and bake. Spread the dough evenly into the prepared pan, pressing to the edges. Sprinkle remaining chocolate chips on top and gently press in. Bake for 25–30 minutes, or until edges are golden. Cool for 20 minutes before slicing.
- Make the matcha icing. In a small bowl, whisk powdered sugar, Morning Made Matcha Latte, and milk until smooth. Adjust consistency as desired.
- Finish and serve. Once blondies have cooled, remove from the pan and drizzle with matcha icing. Slice and enjoy!
