For reasons beyond my grasp, it seems like May marks the beginning of birthday season. Inexplicably, it’s as if millions of mothers across the globe decided that the late spring and early summer months were the ideal time to bring a new life into the world, plotting out their pregnancies accordingly. Facebook alerts me every morning about another dozen, two dozen friends celebrating another year on earth, growing more numerous and incessant with every passing day. Though entertaining in theory- and I’d never doubt the determination of a woman about to bear children- I can only chalk it up to coincidence, or at least on my part, good luck.
Having so many parties clustered closely together can be stressful for planning, but a boon for batch baking. Fire up the oven once, whip up a single batter in bulk, and fulfill your festive commitments for scores of friends with ease. The trick is picking something that everyone will like, won’t break the budget, and can suit all sorts of dietary restrictions.
Meet your new best birthday friends. These babies have it all, and yet, demand so little. Just three main ingredients gives rise to tender, chewy blondie bites that taste like cake, but are healthy enough to qualify as a legitimate protein bar. In fact, I must sheepishly admit, it was Luka’s first birthday that originally inspired these almond butter-based morsels. After adding rainbow sprinkles for the human party goers, it became abundantly clear that these were way better than bland dog biscuits here. No added sugar keeps these treats well balanced, but for the voracious sweet tooth, you may want to consider inviting up to 1/3 cup confectioner’s sugar to the soiree.
The magic ingredient here is Noosh Birthday Cake Almond Butter. No, they didn’t sponsor this post; I’m just a super fan and can’t get enough of the stuff. How nuts can taste like spreadable cake is beyond me, but there’s no denying that buttery taste, rich with childhood nostalgia and subtle notes of vanilla frosting. Combining that with gluten-free flour and everyone’s favorite bean brine sounds like a formula too simple, too basic, too good to be true… But like the sudden abundance of birthdays, some mysteries aren’t meant to be solved.
- 1/2 Cup Aquafaba
- 1 8-Ounce Package (About 3/4 Cup) Noosh Birthday Cake Almond Butter
- 1/3 Cup Gluten-Free All-Purpose Flour
- 1/4 - 1/3 Cup Confectioner's Sugar (Optional)*
- 2 Tablespoons Rainbow Sprinkles (Optional)
- Preheat your oven to 350 degrees and lightly grease 8 - 9 standard muffin tin indentations.
- Place the aquafaba, almond butter, flour, and sweetener (if desired) into your blender. Thoroughly puree, pausing to scrape down the sides of the canister as needed, until smooth.
- Distribute the batter equally between your prepared tins, filling each about 1/2 way to the top. Top with sprinkles if using.
- Bake for 14 - 16 minutes; until golden-brown around the edges and a toothpick inserted into the centers comes out clean. Let cool in the pan completely.
This recipe can be doubled or tripled as needed. Store in an airtight container, separated by layers of parchment paper, in the fridge for up to 1 week, or in the freezer for up to 3 months.
Amount Per Serving: Calories: 75 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 17mg Carbohydrates: 11g Fiber: 0g Sugar: 5g Protein: 1g