- Guilt-free healthy sweet treat you can feel good about
- Easy to make
- The slices are incredibly soft, moist, creamy and flavorful
- Refined sugar free (sweetened with date sugar)
- High in fiber
- Whole-food plant-based recipe
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
- Almond butter: Almond butter adds a creamy texture and flavor. If you’re not into almond butter, you can substitute it with peanut butter, cashew butter, or other nut butters, just make sure it’s nice and drippy.
- Oat flour: Oat flour is naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
- Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
- Date sugar: Date sugar is an excellent alternative to refined sugar. Unlike other granulated sugars that go through heavy processing, date sugar is simply ground dried dates. It adds a rich sweetness to recipes.
- Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice instead.
- Lemon zest: Lemon zest will add a delicious lemon flavor.
- Rice milk: Substitute it with cashew milk, soy milk, oat milk or almond milk. If you are not vegan, you can use regular milk.
Sweet potatoes: delicious and nutritious
I am a big fan of sweet potatoes and here is why:
- Sweet potatoes are inexpensive and available year-round.
- They make an excellent addition to a healthy diet and provide a number of health benefits.
- They are an excellent source of beta carotene, vitamin C, potassium, and fiber.
- They are nutritious, high in fiber, very filling, and delicious.
- This versatile ingredient can be prepared in both sweet and savory dishes.
- They can be eaten boiled, baked, steamed, or fried.
How to make it
Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
In a large bowl, mix together the dry ingredients: oat flour, almond flour, date sugar, turmeric powder (optional), gingerbread or pumpkin pie spice mix, and baking powder.
Note: If you have celiac disease or gluten sensitivity, always make sure to buy certified gluten-free oat and almond flour to avoid possible cross-contamination.
Add sweet potato puree (check How to make sweet potato puree for instructions), almond butter, lemon juice, rice milk, and freshly grated lemon zest, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
Pour the batter into the prepared pan and bake for approx. 40-45 minutes.
Remove from the oven and let it cool fully before serving. Slice and serve.
Tips and how-tos
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Sweet Potato Lemon Blondies
- 400 g sweet potato puree made from orange-flashed sweet potatoes
- 70 g almond butter
- 60 g oat flour
- 60 g almond flour
- 70 g date sugar
- 2 teaspoons baking powder
- 1/3 teaspoon turmeric powder optional
- 1/2 teaspoon gingerbread spice mix
- 100-120 ml rice milk
- 50 ml lemon juice
- freshly grated lemon zest from 1 small lemon
- Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
- In a large bowl, mix together the dry ingredients: oat flour, almond flour, date sugar, turmeric powder (optional), gingerbread or pumpkin pie spice mix, and baking powder.Note: If you have celiac disease or gluten sensitivity, always make sure to buy certified gluten-free oat and almond flour to avoid possible cross-contamination.
- Add sweet potato puree (check How to make sweet potato puree for instructions), almond butter, lemon juice, rice milk, and freshly grated lemon zest, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Pour the batter into the prepared pan and bake for approx. 40-45 minutes.
- Remove from the oven and let it cool fully before serving. Slice and serve.
* The nutritional information provided is calculated automatically and should be used as an estimate.
I live in the U.S. and I can’t figure out all the different measurements, grams, ml etc. I’ve commented before about this. I get so excited to read and try the recipe only to find the metric? measurements. I’ve commented to you about this before. Thanks!
The US is the only country in the world not using the metric system. Simply google the conversions.
Come on, Joy.
Hi, Joy! I remember your comment. But I think I’ve already explained why I was using metric measurements. This was my answer to you and I am going to paste it here so that others can see it: I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result.
I simply can not guarantee the results when using cups because I have never used cups before. I really don’t understand why this is such a problem. The kitchen scale costs about 15 dollars and it takes about two minutes to measure all the ingredients.
I test each recipe using metric measurements three times before publishing it. If I was using cups I would also need to test each recipe two or three times and that’s a lot of money. Plus, I have a full-time job and this is just my hobby. So, I’m sorry if I am having a hard time understanding why you are so upset with me.
Peace and love!
Joy, I was struggling as well but am investing in an inexpensive kitchen scale (I’ve even seen them at thrift stores). That will greatly help me (along with the online conversion tools so I have a general idea of what I’m doing as well before I learn this).
A kitchen scale is very inexpensive and will really take your baking to the next level! And most if not all clear measuring cups have mL on the opposite side from the cups/fl ounces.
Alternatively, there are lots of conversion calculators online, like this one: https://www.thecalculatorsite.com/cooking/cooking-calculator.php
Evidently our comments don’t matter. Yes, we can google conversions, but that tends to be very inaccurate using USA measuring tools. Which is all we have to work with.
Hi, Izobel! Of course your comments matter. But I’ve already replied Joy on this subject before and I don’t know what else to say. I have a plugin that automatically does the conversion to US measurements but it’s not very accurate. I already test each recipe using metric measurements three times and if I was to add US measurements, I would need to test that as well. That means making each recipe 5 or six times which is simply not possible at the moment as I have a full-time job and this is just a hobby of mine. Thank you for understanding! Wishing you a great day!
The recipe is very beautiful and delicious to eat which is healthy vegetarian.
Thank you so much, John! I’m glad you like it! Wishing you a wonderful day 🙂