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These paleo gingerbread blondies are packed full of holiday flavor and made with almond butter, honey, warm spices, and black currant jam.
Last May, I made my way to Cape Cod and spent 4 lovely days with food bloggers, taking pictures of food, talking about taking pictures of food, and eating food. It was a dream getaway for a bunch of food and photography-obsessed folks.
My room for the weekend was a tiny little cottage that sat on the property. My roommate wasn’t there yet when I arrived, but I anxiously awaited her arrival. I needed to find out who I was rooming with and determine if I would like her…
The good news is that I LOVED my roommate, and we spent HOURS talking at night.
It was like we were in high school, and we shared tons of funny stories and laughed loudly all night long, all while I kept thinking to myself, “Lord, I hope there is not a spider in this cottage…also, I like this girl!”
I know you’re probably all thinking, “OK, so who was your roommate?” Here’s the lovely Becky Winkler from the blog A Calculated Whisk! And I’m here to tell you about her new cookbook – Paleo Planet.
Plus, she said she would be the spider/bug killer of the cottage, so that makes her a definite friend in my book!
Need more paleo recipes? Try this paleo fruit pizza!
Her book brings 125 delicious Paleo recipes inspired by international cuisine. That means tons of flavor is packed into every single recipe. I’m sure you know I don’t live a full-on Paleo lifestyle, but that did not stop me from wanting to make everything in this book.
The recipes are simple to follow and include easy-to-find ingredients that are probably already in your pantry.
How can you not love that?
Now, about these incredible gingerbread blondies. They are full of gingerbread flavor, and the black currant jam is the perfect touch. I knew, being Paleo, they would omit flour, but this was the first time I had baked using almond butter, so I was scared it wouldn’t turn out.
As you can tell from the pictures, they turned out awesome! Super moist and full of gingerbread flavor and the swirled jam brings in pop of sweet flavor. These bars would be great for your holiday cookie tray OR tomorrows breakfast. I never judge for eating blondies for breakfast.
Christmas is coming up so remember to pick up a copy of Paleo Planet! It’s the perfect book for anyone living a Paleo lifestyle or looking to add more flavor to their cooking!
{Looking for more tasty dessert recipes? Try my blueberry crumb bars, pumpkin pie cake bars or my homemade Girl Scout samoas bars.}
Paleo Gingerbread Blondies
Ingredients
- 1¾ cup almond butter
- 1 cup honey
- 2 tablespoons melted ghee
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cardamom
- ¼ teaspoon kosher salt
- 2 large eggs
- ½ teaspoon baking soda
- ½ cup all-fruit black currant jam
Instructions
- Preheat oven to 325 degrees F and line a 9×13 baking dish with parchment paper.
- Beat the almond butter with the honey in a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, until smooth.
- Add the melted ghee, vanilla, cinnamon, ginger, cardamom, and salt, and beat until just incorporated. Add the eggs and baking soda, and beat again until smooth.
- Transfer the batter to the baking pan, using a spatula to spread the batter out so that it evenly covers the bottom of the pan.
- Use a spoon to place dollops of jam across the top of the batter. Swirl the jam into the batter by dragging a butter knife across the pan, forming stripes in one direction and then the other.
- Bake until just set, 40-45 minutes, being careful not to over bake. Cool completely in the pan. Use the parchment paper to life out the blondies, cut into squares an serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much, Brandy!! It was ridiculously fun being your roommate for the weekend and I hope we get to hang out again in person soon. I’m also so happy you loved the blondies! P.S. I agree that they’re a legit breakfast 🙂 <3
These brownies look amazing! Love the addition of ginger to spice up blondies! 🙂
Any friend that’s willing to kill a spider for you AND create these delicious blondies, is definitely a keeper!!
These gingerbread blondies look and sound delicious! Love the black currant jam added in!
Gingerbread is the best. I want to try these bars–I bet they are perfect with a cup of coffee.
These look so good! Love the swirl of jam!
I love Cape Cod, a beautiful place to escape anytime! I’m loving the spices used in these blondies and that currant jam sounds like a perfect addition!
I love these SO much, I think you need to come bring me the leftovers. K, thanks.
I’m always amazed when flour-less stuff ends up rising and baking perfectly. My brain just can’t process how that even happens.
So jealous of your trip it sounds like the best time. These bars are so up my alley, and thank you for introducting me to Becky. Heading over to check out her book.
This sounds like a delicious book! These blondies are killing it – love the flavor combo….that jam is a surprise, I bet it adds something lovely.