Blondies de mantequilla de almendras y mango<\/h2>\n
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INGREDIENTS<\/h3>\n\n1 cup creamy cashew butter (can sub almond butter) <\/li>\n 1\/2 cup oat flour*<\/li>\n 1 large egg<\/li>\n 2\/3 cup coconut sugar (or organic cane sugar) <\/li>\n 1 1\/2 tsp vanilla extract<\/li>\n 1\/4 tsp fine sea salt<\/li>\n 1\/2 tsp baking soda<\/li>\n 3\/4 cup firm (not over-ripe) mango, diced small<\/li>\n<\/div>\n\n![\"\"](\"http:\/\/www.mango.org\/wp-content\/themes\/balloon\/assets\/images\/down-arrow.png\")
<\/div>\n<\/h3>\n\n\nPreheat oven to 350F. Spray an 8x8inch baking dish with cooking spray and line with parchment paper. <\/p>\n
\nIn a large mixing bowl, stir together the cashew butter, egg, coconut sugar, vanilla, salt, and baking soda until combined. Gently fold in mango and coconut, if using. <\/p>\n
\nUse a rubber spatula to pour batter into lined baking dish. <\/p>\n
\nBake for about 19-20 minutes, until blondies are golden brown. Cool pan on a cooling rack for 15 minutes before carefully removing blondies from pan to cool completely. <\/p>\n
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Notes<\/h5>\n
To Make Oat Flour: If you don\u2019t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.<\/i><\/p>\n
To Store: Store blondies on the countertop in an air-tight container for up to two days. Store any additional leftovers in fridge for up to a week.<\/i><\/p>\n
To Freeze: Place blondies spaced apart on a lined baking sheet. Once solid, place the frozen blondies in a freezer baggie. They will stay fresh for up to four months.<\/i><\/p>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
<\/div>\n<\/h3>\n\n\nPreheat oven to 350F. Spray an 8x8inch baking dish with cooking spray and line with parchment paper. <\/p>\n
\nIn a large mixing bowl, stir together the cashew butter, egg, coconut sugar, vanilla, salt, and baking soda until combined. Gently fold in mango and coconut, if using. <\/p>\n
\nUse a rubber spatula to pour batter into lined baking dish. <\/p>\n
\nBake for about 19-20 minutes, until blondies are golden brown. Cool pan on a cooling rack for 15 minutes before carefully removing blondies from pan to cool completely. <\/p>\n
<\/p>\n
Notes<\/h5>\n
To Make Oat Flour: If you don\u2019t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.<\/i><\/p>\n
To Store: Store blondies on the countertop in an air-tight container for up to two days. Store any additional leftovers in fridge for up to a week.<\/i><\/p>\n
To Freeze: Place blondies spaced apart on a lined baking sheet. Once solid, place the frozen blondies in a freezer baggie. They will stay fresh for up to four months.<\/i><\/p>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
\nPreheat oven to 350F. Spray an 8x8inch baking dish with cooking spray and line with parchment paper. <\/p>\n
\nIn a large mixing bowl, stir together the cashew butter, egg, coconut sugar, vanilla, salt, and baking soda until combined. Gently fold in mango and coconut, if using. <\/p>\n
\nUse a rubber spatula to pour batter into lined baking dish. <\/p>\n
\nBake for about 19-20 minutes, until blondies are golden brown. Cool pan on a cooling rack for 15 minutes before carefully removing blondies from pan to cool completely. <\/p>\n
<\/p>\n
Notes<\/h5>\n
To Make Oat Flour: If you don\u2019t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.<\/i><\/p>\n
To Store: Store blondies on the countertop in an air-tight container for up to two days. Store any additional leftovers in fridge for up to a week.<\/i><\/p>\n
To Freeze: Place blondies spaced apart on a lined baking sheet. Once solid, place the frozen blondies in a freezer baggie. They will stay fresh for up to four months.<\/i><\/p>\n<\/div>\n<\/div>\n