Gluten Free Almond Butter and Chocolate Chip Blondies

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These Gluten Free Almond Butter and Chocolate Chip Blondies can be made in one bowl, no mixer required! They bake in under 30 minutes and can be ready to eat as soon as they have cooled.

Gluten Free Almond Butter BlondiesNote: This post contains links to Amazon affiliate products.

Those gooey chocolate chips in a healthy base of almond butter and few other yummy and healthy ingredients are irresistible.

Gluten Free Almond Butter Blondies

These were so good I couldn’t stop sneaking a bite as I was trying to take photos! And these were so simple to put together. You’ll need a large mixing bowl and a large whisk and/or spoon to combine the ingredients. Line your pan with parchment paper for easy lifting out of the finished blondies and also for easy cleanup.

Gluten Free Almond Butter Blondies

I added a drizzle of melted chocolate on the top just for fun, but these are totally yummy without that extra step. There’s enough chocolate goodness in these blondies that you’ll never miss the drizzle if you choose not to add it. But it is pretty, right? 😉

Gluten Free Almond Butter Blondies

I hope you make these easy Gluten Free Almond Butter and Chocolate Chip Blondies and let me know how you like them. They’re a keeper around here!

Note: This post contains links to Amazon affiliate products.

Gluten Free Almond Butter and Chocolate Chip Blondies
 
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Gluten Free Almond Butter and Chocolate Chip Blondies
Author:
Serves: 9 blondies
Ingredients
  • Blondies:
  • ⅓ cup of coconut oil, softened
  • ¾ cup of plain almond butter, smooth and unsalted
  • 2 eggs (at room temperature)
  • ¾ cup of maple syrup
  • 2 cups of fine ground almond flour
  • 1 teaspoon of baking powder
  • ½ cup of bittersweet and/or semi-sweet chocolate chips (I like to mix them)

  • Chocolate Drizzle:
  • ⅛ cup of chocolate chips
  • ½ teaspoon of coconut oil
Instructions
  1. In a large mixing bowl, cream together the softened coconut oil and almond butter until smooth. Add in the maple syrup and eggs and stir to combine.

  2. Add the almond flour and baking powder to the wet mixture and mix carefully until combined.

  3. Fold in the chocolate chips. Reserve a few for the top.

  4. Spread the mixture into an 8 x 8 baking dish lined with parchment paper.

  5. Bake at 350° for approx. 25 minutes. The top should be golden brown. Do not over bake. Let cool for 30 minutes before attempting to remove and slice. The blondies will set a little more as they cool off.

  6. Chocolate Drizzle:
  7. In a microwave-safe bowl, melt/soften about ⅛ cup of chocolate chips with ½ teaspoon of coconut oil in the microwave for 30 seconds or so. Remove from the microwave and stir until completely melted.

  8. With a spoon, lightly drizzle chocolate over each blondie and let set.

  9. Blondies will keep, covered, in the refrigerator for up to 5 days.

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Gluten Free Almond Butter Blondies

 

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15 Sweet And Savory Watermelon Recipes

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Here are 15 Sweet And Savory Watermelon Recipes for all your summer gatherings!

15 Sweet and Savory Watermelon Recipe for Summer

Watermelons are abundant during summer, and so are sweet and savory recipes that take advantage of this versatile fruit. From beverages to popsicles, smoothies and sorbets, watermelon can even be grilled and incorporated into salads. Check out the recipes below to see how creative you can get with watermelon.

Note: This post contains Amazon affiliate links.

CREAMY WATERMELON COCONUT MILKSHAKE
Photo and recipe courtesy of Cook Nourish Bliss

Creamy Watermelon Coconut Milkshake

WATERMELON MOJITOS
Photo and recipe courtesy of The Cookie Writer

Watermelon Mojitos

STRAWBERRY WATERMELON SMOOTHIE
Photo and recipe courtesy of Sidewalk Shoes

Strawberry Watermelon Smoothie

WATERMELON SLUSHIE
Photo and recipe courtesy of Zesty Olive

Watermelon lemonade slushie

WATERMELON, AVOCADO AND MINT SALAD WITH FETA CHEESE
Photo and recipe courtesy of Foolproof Living

 Watermelon Avocado Mint Salad with Feta

SUMMER WATERMELON CHERRY SALAD WITH FETA
Photo and recipe courtesy of Happy Foods Tube

Summer Watermelon Cherry Salad with Feta

WATERMELON MANGO PICO DE GALLO
Photo and recipe courtesy of Damned Delicious

Watermelon Mango Pico de Gallo

MELON BALL SALAD
Photo and recipe courtesy of Zesty Olive

Melon Ball Salad

GRILLED WATERMELON AND BALSAMIC CHICKEN
Photo and recipe courtesy of The Creative Bite

Grilled Watermelon and Balsamic Chicken

WATERMELON JELLY
Photo and recipe courtesy of Daily Dish Recipes

Watermelon Jelly

WATERMELON FRUIT LEATHER
Photo and recipe courtesy of Domestically Blissful

Watermelon Fruit Leather

WATERMELON BRIE BITES
Photo and recipe courtesy of My Suburban Kitchen

Watermelon Brie Bites

KIWI WATERMELON FRUIT POPSICLES
Photo and recipe courtesy of B. Brittnell

Watermelon Kiwi Popsicles

WATERMELON PIZZA WITH CREAM CHEESE ICING
Photo and recipe courtesy of Wholesome Yum

Watermelon Pizza

WATERMELON SHERBET
Photo and recipe courtesy of Five Heart Home

Watermelon Sherbet


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You might also like: 15 Fourth of July Recipe Ideas, 17 Tasty Mexican Recipes, 10 Tasty Egg Salad Recipes, 8 Easy Thanksgiving Side Recipes,

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15 Sweet and Savory Watermelon Recipes for Summer

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Loaded Baked Potato Salad

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This Loaded Baked Potato Salad is simple but outrageously delicious! It’s perfect as a side dish for cookouts, BBQs, and any time you need a savory ‘tater salad.

Loaded Baked Potato SaladNote: This post contains Amazon affiliate links.

If you’re wanting a loaded baked potato, but don’t want to wait forever for it to bake, consider making its easier and faster cousin, the loaded baked potato salad. Seriously, this is just as delicious and satisfying as the baked potato, plus it tastes great as a cold salad, or if you prefer, make it and consume it immediately while it’s still warm. Amazing either way.

My favorite, however, is eating it the next day. There’s something about a day in the refrigerator that deepens the flavors and makes it even more addictive and yummy.

Loaded Baked Potato Salad

So here’s how I put this easy ‘tater salad together. (Full recipe down below)

  • First, fry, drain, cool and crumble your bacon.
  • Second, grate the cheese. I use a sharp cheddar and I grate it myself.
  • Third, chop your green onion.
  • Set all that aside while you boil the potatoes. You can use just about any kind of potato here – Yukon gold, red, russet…whatever you have on hand. For this batch, I had some russet baking potatoes one hand so I peeled them and cut them into medium sized chunks and boiled them until just this side of tender. Do not over boil because then the potatoes hold too much water and turn to mush when you go to assemble the salad. Drain your potatoes well and *let them cool for a bit before moving forward with the recipe.

*If you’re serving your potato salad warm, then skip the cooling step.

Loaded Baked Potato Salad

  • Place the potatoes in a large mixing bowl.
  • Add salt and/or seasoning salt, sour cream and yogurt. Using a large spoon, very lightly mix.
  • Add 3/4 of the cheese, bacon and green onions and lightly toss to combine. (Reserve the rest for garnish on top)
  • Transfer to serving bowl and garnish the top with the remaining cheese, bacon and green onion.
  • Serve and enjoy! If you have leftovers, refrigerate and enjoy again the next day.

Full recipe below.

Potato lover? Make sure you check out my other potato recipes: Baked Scalloped Potatoes, Roasted Garlic Mashed Potatoes

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Note: This post contains Amazon affiliate links.

Loaded Baked Potato Salad
 
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Loaded Baked Potato Salad
Author:
Serves: 4-6 servings
Ingredients
  • 6 large Russet potatoes, peeled and cut into medium-small cubes
  • 1 cup sour cream
  • ½ cup plain greek yogurt (more if you like it creamier)
  • 1½ cup cheddar cheese, grated
  • ⅓ cup chopped green onions
  • ½ - ¾ cup cooked and crumbled bacon
  • 2 tsp Himalayan salt
Instructions
  1. Fry, drain, cool and crumble the bacon. Set aside.

  2. Grate the cheese. Set aside.

  3. Chop the green onion. Set aside.

  4. Bring a large pot of water to a boil.

  5. While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.

  6. Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.

  7. Place the potatoes in a large mixing bowl.

  8. Add salt, sour cream and yogurt. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.

  9. Add ¾ of the cheese, bacon and green onions and lightly toss to combine. (Reserve the rest for garnish on top)

  10. Transfer to serving bowl and garnish the top with the remaining cheese, bacon and green onion.

  11. Serve warm or chill salad, covered, in the fridge until ready to serve.

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Loaded Baked Potato SaladLoaded Baked Potato Salad

 

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Watermelon Slushie Recipe

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The easiest Watermelon Slushie recipe you’ll ever find is right here.

Watermelon lemonade slushieNote: This post contains links to Amazon affiliate products.

This recipe is easy because it contains just 3 ingredients; and only two if you’re watching your sugar intake. So here’s the deal: watermelon is already sweet, especially if you’ve chosen a really ripe, perfectly yummy and juicy one. But let’s be honest: not all watermelons are created (grown) equally and what’s even more mystifying, is not knowing until you get it home and crack it open if it’s a really “good” one, you know?

I’ve even consulted experts (okay, the internet 😉 ) on how to choose a ripe one. They say things like check for heaviness, as that’s an indicator of ripeness. Also check the end of the melon for a golden yellow blotch, which also indicates its ripeness. And finally, thump the watermelon and listen for a deep, hollow sound. Okay, so clearly I need a stethoscope for my melon selection activities. Still, I feel the selection process is a bit of luck, since all those indicators can be there and you still can end up with a so-so watermelon. However, the good thing is that summertime brings an abundance of watermelons and you can’t go anywhere in the south without bumping into a roadside stand or grocery story practically giving them away.

Watermelon lemonade slushie

So stock up, buy more than one if you can, because you can totally freeze those watermelon cubes for future use! And you should, because you’ll probably be making this watermelon slushie all summer just to cool off. Or, you might want to save half a watermelon and make this yummy melon ball salad.

The 3 ingredients are frozen watermelon cubes, lemonade or limeade – both work equally well, and optionally, sugar or a sugar substitute such as Swerve, If your melon is super sweet already and if your lemonade/limeade is pre-sweetened, you might want to skip the additional sweetener all together.

Watermelon lemonade slushie

And finally, you’ll need a high-powered blender to zoom it all up into a refreshing, summer, slurpy slushie. Enjoy!

Note: This post contains links to Amazon affiliate products.

 

Watermelon Slushie Recipe
 
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Total time
 
Watermelon Slushie Recipe
Author:
Serves: 2
Ingredients
  • 4 cups cubed watermelon, frozen
  • ¾ cup lemonade or limeade
  • sugar or sugar substitute, to taste (optional)
Instructions
  1. Using a high-powered blender, blend together watermelon and lemonade. Taste; add sweetener if desired and blend again. Serve with a straw.

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Watermelon Lemonade SlushieWatermelon Lemonade Slushie

 

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