Gluten Free Almond Butter Blondies

April 13, 2011

1 (16) ounce jar Smooth Barney Butter

1 cup agave nectar

2 eggs

½ teaspoon celtic sea salt

1 teaspoon baking soda

1 cup dark chocolate chips (or your preference)

1.In a large bowl, with a hand blender, mix Barney Butter, agave and eggs

3.Add salt and baking soda

4.Mix well with hand blender until all ingredients are thoroughly combined

5.Mix half of the chocolate into the batter

6.Pour batter into a well greased 9 x 13 inch pyrex baking dish

7.Scatter the other half of the chocolate on top of the batter

8.Bake at 325° for 35 minutes

9.Serve

Serves 24

“After years of suffering from a digestive disorder, the new eating plan I’m on recommends almond butter. I am NOT a fan of peanut butter and thought almond butter would be just as unpalatable for me. WRONG! I saw Barney Butter in my local market and thought I would give it a try to put on celery sticks. This is now my new Favorite snack. It is WONDERFUL! This is easily digestible and tastes great. Thanks again.” — Cathy