Mix mochiko flour, almond flour, sugar and salt together in a bowl
Add the almond butter and hot (strong brewed) coffee
Stir the ingredients together until well incorporated and the batter is smooth.
Pour batter into a well-greased loaf or small cake pan ***
Bake 350F for 30-40 minutes, or until a toothpick inserted comes out clean.
Notes
*You can use any granulated sugar of your choice, but I like usinghoney powder because it can be used just like sugar and easier to measure out. You can also use coconut, date and maple sugars which are healthier alternatives to white processed sugar, but they’re much darker so keep in mind it could affect the color of baked goods. For the lower carb, lower calorie option, you can use a sugar-free substitute such as monk fruit sweetener or, stevia powder (but you'll have to convert the amount of stevia according to package directions).**The secret to extra sticky and gelatinous mochi blondies is using HOT (boiling) COFFEE. Read more about the science in my blog post!***I used olive oil cooking spray to grease the loaf/cake pan. Just make sure that you get the sides of the pan, too! If you don’t have olive oil cooking spray you can use other vegetable oil sprays. You can also grease the pans with melted coconut oil.
Keyword almond butter, blondies, coffee, mochi
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