Cranberry Orange Sweet Potato Blondies

Mark my words, cranberry orange MAY just outpace pumpkin spice this year! This is probably the truth in my kitchen and my kitchen only, ha! It’s a warming and refreshing combo I HIGHLY recommend. Please don’t knock it ‘til you try it.

These blondies are refined sugar AND sweetener free! The sweetness comes from the sweet potato. They’re the perfect post-dinner flavor burst and a favorite topping of mine for yogurt bowls and even smoothies! I’ll be serving these up for Thanksgiving dessert (with some coconut based vanilla ice cream on top) and making an extra batch for breakfast; that’s a promise!

Dairy free, gluten free, refined sugar free, sweetener free, soy free

Ingredients

• 1.5 cups of baked Japanese sweet potato, skin on or off (~1 and a half medium potatoes)

  • pierce the skins with a fork a few times and bake @375 until fork tender, roughly 40-45 minutes. let cool before mixing with other ingredients

• 2 eggs

• 1/2 cup almond butter

• 1 cup cranberries

• Juice and zest of 1 medium organic orange*

• 1 T vanilla extract

• 1/4 cup coconut flour

• 2 T tapioca flour

• 1 tsp baking powder

• 1/4 tsp sea salt

• 1 tsp cinnamon

• 1/2-3/4 tsp cardamom

• chopped pecans for the top, if desired

* zest entire orange first, then cut in half and juice both halves

Directions

1. Preheat oven to 375F

2. In a food processor, pulse all ingredients except for the cranberries and pecans, until combined

3. Carefully remove the inner blade and fold in cranberries

4. Transfer batter to an 8x8 baking dish lined with parchment paper or greased with coconut oil

5. Top with chopped pecans, if desired

6. Bake for 30-35 minutes, or until a toothpick comes out clean

7. Enjoy!