Konnichiwa Peanut Butterer

Spiced Apple & Almond Butter Blondies

Recipe By


  • 150g cooked apples
  • 4 tablespoons Pic’s almond butter
  • 50g coconut sugar (I used The Coconut Company)
  • 1 teaspoon vanilla extract
  • 100g oat flour (I whizzed up Flahavan’s oats – can be gluten-free)
  • 50g almond or tigernut flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 large apple, chopped into small pieces

Caramel Glaze

  • 3 tablespoons Pic’s almond butter
  • 2 tablespoons maple syrup (I used Indigo Herbs)
  • 1 tablespoon coconut oil (I used Indigo Herbs)
  • 3 tablespoons almond milk (I used Alpro)
  • Large pinch of cinnamon
  • Pecans, to decorate


  1. Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
  2. Place the cooked apples, almond butter, coconut sugar and vanilla in a food processor (I use my Ninja Kitchen Nutri Ninja) and blend until smooth.
  3. Stir in the flours, baking powder, cinnamon and nutmeg and mix until well combined the fold in the apple pieces.
  4. Spread the mixture in an even layer in the tin then bake for 25 minutes until golden and firm.
  5. Leave to cool completely in the tin.
  6. Next gently melt the ingredients for the caramel glaze on a low heat and whisk until smooth.
  7. Pour this over the cooled blondies then place in the fridge for 30 minutes to firm up slightly.
  8. Cut into pieces, top each one with a pecan half – then enjoy!
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