Cinnamon Yam Blondies

This quick and delicious Blondie recipe is one you want to always have on hand when your sweet tooth is rearing "its ugly head".

You can use sweet potatoes or yams. I have used both. I use the sweet potatoes when I need a little something sweet. I use the Yams when my sweet tooth is out of control. ;)

Original "Cinnamon Sweet Potato Blondies"recipe from the "Plant Paradox Cookbook". The recipe below is a modification from the original.

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What You'll Need:
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Coconut Oil or Avocado oil to grease your pa
1/3 cup coconut oil, softened but not melted
4 Tbsp of Monk Fruit Sweetener
1 cup of yam puree (from baked Yams)
1 cup coconut milk
2 omega-3 or pastured eggs 
2 cups blanched almond flour
3 Tbsp coconut flour
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp iodized sea salt

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What You'll Do:

1. Preheat the oven to 350°F. Grease a brownie or bread loaf pain with  avocado or coconut oil.
2. Using a blender, or food processor with the S-blade, cream together the coconut oil and Monk Fruit Sweetener.
3. Mix in the yam puree, coconut milk, and eggs.
4. Add the flours, spices, vanilla extract, and salt and mix well.
5. Spread the batter evenly in the prepared baking dish.
6. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
7. Let cool to room temperature before cutting.
Store at room temperature in an air-tight container or fridge for 3 to 4 days.

​Enjoy!