Video: Almondies

This week we have something of an invention to share with: almondies, or almond blondies! We found a dessert in Canterbury which went by that name, and was delicious. This is not that dessert, and doesn’t even look remotely like it. Still, it’s a blondie packed full of almonds, so the name fits pretty well!

Almondies
Almondies

This is a moreish snack that you will love, though do try to restrict yourself. While we normally try to keep our recipes as low-calorie as possible using alternative ingredients, this time we’ve gone all out with the flour and sugar (although we have managed to retain coconut oil rather than butter). When divided into 8 servings, there are around 450 calories per slice, so long as you use exactly the ingredients we have listed here. There may be some variation depending on the brands that you use, so be sure to add everything up yourself too.

Almondies
Almondies

So without further ado, let’s get to the good stuff. Here’s the video of our almondies in action – as always, scroll down for the recipe!

Almondies
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Almondies

Almond blondies, perfect for a sweet snack!

Course: Dessert
Servings: 8 blondies
Calories: 450 kcal
Author: VegBurge
Ingredients
  • 1/2 cup coconut oil melted and cooled
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla flavouring
  • 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1/2 cup hundreds and thousands, sugar vermicelli, or other sugar or chocolate based sprinkles
  • 1/2 cup chopped almonds
Instructions
  1. Preheat oven to 150 c.

  2. Add the dry ingredients together in a bowl and mix well.

  3. Add the eggs and coconut oil. You can beat the eggs separately, but we prefer to save time and whisk the whole mixture at once.

  4. Use leftover coconut oil to grease the inside of a baking dish, preferably loaf or brownie shaped.

  5. Pour the batter into the dish.

  6. Bake for around 35 minutes.

  7. Cool for 10 minutes, then serve. If they are a little damp in the middle, you can either put them back in the oven for 10-15 minutes or put them into the fridge to firm up. 

Recipe Notes

Ours came out a little darker than yours will - we had some leftover red food colouring and decided to add it for fun, although combining with the sprinkles really made it go a little more grey than red!

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