Pamela Salzman's Almond-Butter Millet Blondies

The talented and beautiful Pamela Salzman showed us how to make the perfect sweet treat-- almond butter millet blondies studded with chocolate chips. Super moist and decadent minus the guilt!

Pamela Salzman has a knack for finding a way to put a healthy spin on some of our favorites (like Cauliflower Crust Pizza). This recipe for Almond Butter Millet Blondies is perfect-- rich, moist, and oh so satisfying to the inner sweet tooth. But more importantly, they're full of great nutrition because of the millet flour. These blondies are delicious served warm, even with some ice cream.

GLOW TIP: Millet Flour is a gluten-free flour that made of the whole grain millet. It's full of magenesum, calcium, maganese, fiber, and loads of B vitamins. It's a great gluten-free alternative to regular flour, and an easy way to add in some nutritional value to your baked goods!

HOW YOU GLOW // Pamela Salzman's Almond Butter Millet Blondies from How You Glow on Vimeo.

ALMOND BUTTER-MILLET BLONDIES RECIPE

Makes 16 2 x 2-inch Blondies

INGREDIENTS:

  • 1⁄4 cup (4 Tablespoons) unsalted organic butter
  • 3⁄4 cup creamy or crunchy almond butter or other natural nut butter
  • 2 large eggs
  • 3⁄4 cup coconut palm sugar (or brown sugar) 1 teaspoon pure vanilla extract
  • 3⁄4 cup millet flour*
  • 1 teaspoon aluminum-free baking powder
  • 1⁄4 teaspoon sea salt
  • 3⁄4 cup semisweet chocolate chips

 

DIRECTIONS:

  1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan with butter and line the bottom with parchment paper so that the bars are easy to take out.
  2. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, coconut sugar and vanilla until smooth.
  3. In a small bowl, whisk together the millet flour, baking powder and salt. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
  4. Bake until a toothpick inserted into the center comes out with a few moist crumbs on it, about 25 minutes. Do not overbake! Let cool in the pan for at least 45 minutes before cutting into 16 squares. Leftovers can stored in the refrigerator for up to a week. These also freeze beautifully.

*Look for millet flour in the baking section or near gluten-free flours. Or, to make your own, grind whole grains of millet into a powder in a clean coffee grinder.

Photography by: Sasha Young

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