Method

Almond frangipane

1. Mix almond butter, almond essence and maple syrup together to form a paste. If it feels too thick, add a small dash of milk to loosen it slightly. Set aside.

Crumble

2. Add almond flour, solid coconut oil and maple syrup to a small bowl. Using your fingertips, rub the coconut oil into the flour until it resembles wet sand. The crumble should hold together when pressed. Set aside.

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Honey almonds

3. Heat honey in a small saucepan over medium heat. Once it begins to bubble, remove from the heat and stir through the toasted almonds until evenly coated. Set aside.

Blondies

4. Preheat the oven to 170°C and line a 20 x 20cm baking tin.
5. In one bowl combine the coconut oil, coconut sugar, maple syrup, eggs and vanilla. In another bowl combine the almond flour and plain flour. 
6. Add the wet ingredients to the dry and mix to form a batter.
7. Add half of the frangipane mixture to the batter and gently swirl it through to create a marble effect.
8. Pour half the batter into the lined tin, ensuring it reaches all corners. Spread a layer of the remaining frangipane over the top using a spatula.
9. Add the remaining batter. Sprinkle over the crumble, followed by the honey almonds.
10. Bake for approx 35 minutes, or until the top is golden (Keep an eye on it as you don’t want the almonds to burn!)
11. Test with a toothpick in the centre - if it comes out with wet batter it needs a little longer, if it’s moist with no batter it’s ready. If it comes out dry with crumbs it may be slightly overbaked.
12. Allow to cool before slicing. Finish with a dusting of icing sugar and serve.