Description
These Healthy Almond Butter Mochi Blondies are a deliciously chewy gluten-free treat made with mochiko flour and oat flour. They combine the nutty flavor of almond butter with a naturally sweetened batter, offering a moist, satisfying dessert or snack that’s perfect for those avoiding gluten.
Ingredients
Dry Ingredients
- 1/2 cup mochiko flour (sweet rice or glutinous rice flour)
- 1/2 cup oat flour (or almond flour, whole wheat flour)
- 1/4 cup granulated sugar of choice
- 1 pinch salt
Wet Ingredients
- 1/4 cup almond butter, warmed (or peanut butter)
- 1/2 cup unsweetened almond milk
- 1 large egg
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together mochiko flour, oat flour, granulated sugar, and a pinch of salt until evenly mixed.
- Add Wet Ingredients: Pour in the warmed almond butter, unsweetened almond milk, and crack the large egg into the bowl with the dry ingredients.
- Mix the Batter: Stir all ingredients together thoroughly until the batter is smooth and well incorporated, with no lumps remaining.
- Prepare the Baking Pan: Grease a loaf or small cake pan properly to prevent sticking, ensuring an easy release after baking.
- Pour Batter and Bake: Pour the smooth batter evenly into the greased pan, then bake in a preheated oven at 350°F (175°C) for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Notes
- The sugar can be substituted with coconut sugar, maple sugar, or any preferred granulated sweetener.
- Use almond flour or whole wheat flour instead of oat flour if desired.
- Make sure almond butter is warmed slightly to ease mixing.
- Grease the pan well to avoid sticking due to the sticky nature of mochi batter.
- Check for doneness with a toothpick to avoid under or overbaking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
