healthy blondies

<em>These Cashew Butter Vegan Blondies are rich, fluffy, and made with only 7 wholesome ingredients! vegan, gluten-free, and oil free.</em>

Cashew Butter Vegan Blondies

(157 g) raw cane sugar

(200 g) cashew butter

non-dairy milk (homemade

vanilla extract

(80 g) oats, blended to make oat flour

(100 g) sorghum flour; flour

baking powder

salt

(85 g) macadamia nuts; see notes for subs

Preheat the oven to 350F and line a 8&#215;8&#8243; baking pan with parchment paper

Mix the sugar, nut butter, milk, and vanilla together in a small bowl, then set aside. Add the flours, baking powder, and salt to a large bowl and mix well, then stir in the wet ingredients. Fold in the macadamia nuts once an even batter forms, saving a few to press into the top of the batter.

Use a spatula to transfer the batter into the baking pan, smoothing out the top. Top with remaining macadamia nuts, then place in the middle rack of the oven for 28-30 minutes, until the blondies have risen and are slightly golden on top.

Remove the blondies from the oven and let sit in the baking tray for 5 to 10 minutes, then use the parchment paper to transfer them to a baking rack to cool completely. Slice and serve as desired; leftovers will keep at room temperature, covered, for up to 5 days.

This recipe is fantastic! I reduced the sugar by 1/3 and used chocolate chips instead of macadamia nuts. Absolutely delicious, thank you!

Can I use frozen blue berries instead of raspberries?

These were absolutely delicious!! I have never baked with cashew butter or even have tried it and LOVED the flavor profile!! I didn’t have any gf flour beside oats so I used 1/2 cup of regular all purpose and used 1/4 cup of flax meal. The texture was nice and soft. Definitely going to make these again! ????

Perfect!! easy!! delicious!!! Such a fantastic recipe thank you!

These no bake healthy chocolate chip blondies are the perfect treat without the guilt! They come together in a single bowl and are ready before you know it!

No Bake Healthy Chocolate Chip Blondies

banana

peanut butter

honey

vanilla

+ 2 tablespoons coconut flour, sifted

mini chocolate chips

Line an 8&#215;4 loaf pan with parchment paper.

In a large bowl, mash the banana, add peanut butter, honey, and vanilla. Once the mixture is cohesive and creamy, add in the coconut flour and combine well. The final step is to add in chocolate chips and combine.

Spread mixture into a lined pan with your hands, pressing down and spreading evenly, to about 1/2 thick. Refrigerate for 1-2 hours until firm.

Picking up the parchment paper, remove from pan and cut into individual squares.

You can wrap them individually or in an airtight container and refrigerate them for a week. They can also be wrapped individually and frozen for up to a month.

Great recipe concept! I found it made a difference the second time through to use a really ripe banana. I also upped the maple syrup to ⅓ cup instead of ¼ and doubled the mini chips.

I just made my first batch of these bars.  I had my 10 year old granddaughter, who eats gluten-free d/t psoriasis, lick the spoon.  She said "YUM".  I also licked the spoon and found that I liked it too!  Great recipe!

This is such an amazing healthy treat. I can't wait to make them again.

https://www.youtube.com/watch?v=WMgnEISp-UM

No Bake Healthy Blondies

Really healthy Matcha Protein Blondies with the earthy green tea flavor and perfect sweetness for a dessert. These protein powder matcha blondies are without chocolate and have no sugar or butter either!

Matcha Protein Blondies - Rich, Earthy and Really Healthy!

60 g 1:1 Gluten Free Baking Flour (see post for subs)

Vanilla Protein Powder (45 grams, about 1½ scoops)

Zero Calorie 1:1 Sugar Replacement (48 grams)

Tbsp Peanut Butter Powder (18 grams)

½ tsp Baking Soda

Non-fat Greek Yogurt (225 grams)

Unsweetened Almond Milk (80 milliliters)

Tbsp Creamy Peanut Butter (16 grams)

Tbsp Matcha Green Tea Powder

Tbsp

Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper.

In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder and baking soda.

In a large bowl, whisk together Greek yogurt, almond milk and peanut butter.

Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or protein powder will make the blondies dense.

Divide mixture into two bowls.Bowl 1: Add matcha green tea powderBowl 2: Add half chocolate chunksGently fold until just combined; Batter will be thick.

Add large spoonfuls of batter into pan, alternating to make a pattern.Top with remaining chocolate chunks.

Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry.

Remove from oven and let cool completely.Cut into slices and enjoy!

Soft and fudgy chickpea blondies made from healthier ingredients. These blondies are easy to make and are naturally vegan, refined sugar-free and can be made gluten-free.

Chickpea Blondies

(250 grams) chickpeas (canned

(125 grams) cashew butter (or nut butter

(45 grams) oat flour ((note 2

vanilla extract (or to taste)

baking soda

salt (or

(85 grams) mini dairy-free chocolate chips (plus extra to decorate)

Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper.

Add all the ingredients except the chocolate chips to a food processor or blender Blend until the mixture is as smooth as possible. It should be slightly runny.

Remove the blade of your food processor. Add the chocolate chips and mix with a spoon or spatula. Make sure your blondie batter isn&#39;t warm when you add the chocolate otherwise the chocolate will melt.

Pour the batter into your prepared baking pan. Smooth the surface with a spoon or spatula. If desired, sprinkle additional chocolate chips on top of the batter and press them in.

Prepare the chickpea blondies:

Bake the chickpea blondies for 23-28 minutes. The blondies are ready when they have puffed up and the surface is golden brown. If you insert a toothpick in the middle, it should come out clean (a few moist crumbs are fine but there shouldn&#39;t be any wet batter).

Place the square baking pan on a wire rack. Allow the blondies to cool completely in the baking pan for at least 1 hour. The blondies are very soft when they&#39;re warm.

When the blondies have completely cooled, remove them from the baking pan and cut them with a sharp knife. The blondies are very fudgy so it may help to run your knife under hot water before cutting them (see the blog post above for more tips for cutting). If desired, sprinkle the blondies with flaky sea salt or enjoy with vegan ice cream.

Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Bake the chickpea blondies:

Omg so good!!!!

I used 115g agave sirup and oat flour. 

Thank you for this recipe I will definitely make it again!

Love this recipe! Super easy! I remove the skins from the chickpeas but that’s just my own preference. Easier on my stomach. My 5 year old son loves them and I use sunbutter on purpose to turn them green and he calls them hulk brownies. And eats them up! I’ve made them 4 times now! 

I can’t even count how many times i made them. Such a great recipe!! Thank you so much! But i use just half or max 100 g of maple sirup and it is still so sweet. I could eat them every day. My whole family likes them.

These were amazing!

I had leftover chickpeas from pressure cooking a bag of dried chickpeas for a sweet potato and chickpea soup, so I went searching for a recipe to use them up.

I didn’t have enough maple syrup or peanut butter, so I used honey and whole cashews and macadamias in the food processor, and then added olive oil and water in the final processing phase to get the right batter consistency.

They turned out great! A bit darker than your picture (my honey was quite dark, and I chopped my chocolate up from a block which added some fine chocolate flakes to the mix which melted), but the flavour and consistency was great. They were nutty, light and fluffy, like friands.

what the heck??? these are insanely delicious. it’s fluffy like a cake and there’s no over-sweet or buttery aftertaste like in a sugary blondie. there’s no egg either which makes it even more insane how cakey it is. AND it’s healthy!

btw where did the chickpeas disappear to? I can’t taste them in these amazing blondies so they must have run away from the oven when I wasn’t looking 

I didn’t cook it long enough but holy balls was still so amazing! Question though… I’m trying to log my calories and I don’t know how to log these recipes. Do you have calorie counter for this? 

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Cashew Butter Vegan Blondies

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Top 4 healthy blondies recipes from across the web

The most viewed healthy blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cashew Butter Vegan Blondies

No Bake Healthy Chocolate Chip Blon...

Matcha Protein Blondies - Rich, Ear...

Chickpea Blondies

The most viewed healthy blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine