Victor has been on a bit or a baking spree. Which is unusual, and also, FANTASTIC. He's a phenomenal cook that loves playing with flavours, but baking (aside from his sourdough break baking) is generally something he avoids. What's funny, is that he was cobbling a few different recipes together and made a mistake on the amount of butter, and as such ended up DOUBLING the recipe. Which was the best accident, as they were so good! I hope you give them a try and enjoy them too. They are super chewy with the creamy-crunch of our macadamia nuts in there. You can substitute our cashew pieces in there, we did the second batch with those, but they weren't quite so delicious!
Almond flour, macadamia nut blondies

  • 2 cups of almond flour
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup melted butter cooled slightly
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon of salt
  • 1 cup of macadamia nuts
  • 1/2 cup of chocolate chips
  1. Preheat oven to 350 F
  2. Line a 9 x13 in baking pan with parchment (or grease with butter or oil)
  3. In a medium bowl whisk together brown sugar (2/3 cup), granulated sugar (1/2 cup), eggs (2), vanilla (1 1/2 teaspoon) and melted butter (1/2 cup).
  4. In a separate bowl mix almond flour (2 cups), salt (1/2 teaspoon), and baking powder (1 teaspoon).
  5. Fold in half a cup at a time the dry ingredients to the wet ingredients until well integrated. It should end up being a thick batter. 
  6. Fold in the macadamia nuts (1 cup) and chocolate chips (1/2 cup) into the batter.
  7. Use a spatula to scoop the batter in the baking pan and level it off so it’s relatively even throughout the tray.
  8. Bake for 35 minutes or until top begins to brown. Turn the tray 180 degrees halfway through the baking time.
  9. Allow to fully cool (about 60 minutes on a cooling rack) before attempting to cut otherwise it will crumble.