?Thai Iced Tea Blondies?
These Thai Iced Tea Blondies have a little crunch from a thin layer of crust on the top and just the right amount of fluffy and chewy- neither dense nor light but just the perfect place in between.
These Thai Iced Tea Blondies have a little crunch from a thin layer of crust on the top and just the right amount of fluffy and chewy- neither dense nor light but just the perfect place in between.
This Recipe is: GLUTEN FREE , DAIRY FREE, SWEETENED NATURALLY WITH DATES
If you ever visit Thailand, you have to get a cup of their iconic famous thai iced tea. You won’t have any trouble looking for a milk-tinted, orange coloured tea. The wonderful scent of brewed spiced black tea would be wafting it’s way down the streets, leading to you into a little shop tucked away between racks of clothes or perhaps into a local cafe with spicy plates and saucy noodles.
Well anyways, that’s how I discovered my first cup of REAL Thai Iced Tea in the land of smiles.
like a real cup of Thai Iced Tea, there would be a splash of sweeten milk. If your’e gonna bake these exotic thai babies, go all out and treat yourself to a good drizzle of condensed milk all over the top. But If you are on a restricted diet like a dairy free, sugar free, paleo diet, skip this and drizzling your favorite “sauce” over! I love honey over these special blondies, they add a pretty shine and a gentle floral sweetness! ♥
Ingredients:
1/2 cup (125 ml) boiling water
2 tablespoons of super finely ground Thai Iced Tea Mix ( I used this The Original Thai Iced Tea Mix )
3/4 cup (130g) pitted dates
1 x 400g tin of white beans
1/2 cup almond flour
3 tsp vanilla extract
3 eggs
1 tsp baking powder
2 tbsp coconut oil
Pinch of sea salt
Instructions:
Preheat the oven to 180C/350 F and grease and line a 9×9 inch tray and line it with baking paper.
Steep the tea in the boiling water for one minute.
Add the dates and allow then to soften in the tea for 10 minutes.
Place all the ingredients (tea leaves too) in a blender or food processor and blend until smooth and no lumps remain.
Pour into prepared tin and bake for for 20 minutes, until a skewer comes out clean. Allow to cool in tin for 10 minutes, then slice into 12 brownies.
They will keep in the fridge for a week.
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