Brown Butter Blondies with Salted Caramel Sauce – Paleo, Keto, and GAPS Diet
Calories 1030kcal
Ingredients
- 2 cups cashew nuts (pieces)
- 1/2 cup ghee (pieces)
- 1/2 cup honey
- 1/2 tablespoon vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 dates (pitted)
- 1/2 cup hot water
- 2 teaspoons Himal (pieces)
Instructions
- Preheat oven to 350º.
- If you’re using butter, place it in a skillet and turn on medium heat.
- Let cook until it becomes brown and has a deep, caramel scent.
- Watch it carefully and do not burn it! If you’re using the brown butter ghee, skip this step and move on to step three.
- In a high-powered blended like this, combine the blondies ingredients, using a tamper tool if necessary to get the ingredients combined well until you have a smooth batter.
- Grease an 8 X 8 baking dish and pour the batter into it, smoothing the top with a rubber spatula so that it’s smooth and even.
- Bake for 20-25 minutes, until it’s cooked in the center.
- Cook more if you like more cake-y blondies and less if you like them fudgy.
- While the blondies are baking, put the dates in your blender (make sure they’re pitted) and turn it on high.
- Slowly pour the hot water in until the dates blend into a nice, thick paste.
- I like the caramel pretty thick, but if you like a thinner consistency, add a little more water.
Originally posted 2019-02-20 18:49:10.
