Thursday 26 February 2015

World's Healthiest Blondies

Ahhh the blondie.

As I mentioned in my World's Healthiest Brownies post... these needed to happen. A HEALTHY BLONDIE?!?! OH MY GAAASSSHHH,

This was crucial because #1 despite my chocolate preference I actually like blondies just a smidge more than brownies. I know, sacrilegious!

And #2 so many healthy blondie recipes include CHICKPEAS. Now don't get me wrong. Home girl loves me some chickpeas. I am Middle Eastern after all and apparently we love hummus. I actually never ate hummus growing up but if the people say we love hummus then I'll be damned to disagree.

BUT too many beans/peas/legumes make my tum tum extremely unhappy and for whatever reason I always seem to over do it. Like with the black bean brownies I made. I think I ate them all. I also made chickpea blondies and while they were delicious they were kind me. Maybe I made them wrong, but I decided to make up my own anyways. ALSO there are these bean chips called Beanitos that I am obsesseeedddd with.


But they are pretty pricey and make me...well. They are made of beans, okay? Do the math!

So beans and I just...we can't be all the time friends. Only some of the time friends. Why are we having this discussion?


Because of these!!!!!

These are moist, sweet (but not too sweet), fluffy, soft, dense...and just...sooooo good. They have a caramel type flavour thanks to the coconut sugar which I really love. They are wonderful.

And you can leave out the chocolate chips. I have done that before, too. I just prefer them with :) are seeing this, right?

The densely packed delicious molecules? You know...delicious molecules. Totes a thing. I know this to be true.

World's Healthiest Blondies 

Gluten Free, Refined Sugar Free, Vegan Option

Yields 16 servings 


  • 1 cup oat flour 
  • 1/2 almond flour
  • 1 teaspoon fine sea salt 
  • 1 teaspoon vanilla extract 
  • Ener-G Egg Replacer for 2 eggs (I use 2 teaspoons egg replacer mixed with 4 tablespoons cold water) OR 2 large room temperature eggs 
  • 1/2 cup yogurt of choice (dairy or non-dairy), room temperature 
  • 1/3 cup coconut oil, melted 
  • 2/3 cup coconut sugar
  • 1/2 cup dark chocolate chips 
*For melted ingredients measure them in their solid state first, then melt 


  1. Preheat oven to 350 and grease an 8x8 square pan then line it with parchment paper 
  2. In a large mixing bowl combine oat flour, almond flour, salt, coconut sugar and chocolate chips
  3. In a medium sized mixing bowl add all your room temperature wet ingredients and combine gently
  4. Pour wet ingredients over dry and stir until you have a slightly runny batter -- then pour your batter into your pan tapping it gently so it's evenly spread
  5. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean
  6. After cooling for 5 minutes lift the blondies out of the pan and allow to cool further on a wire rack for 15 - 20 minutes
  7. Cut into 16 and serve immediately -- keep uneaten portions in an airtight container for 2-3 days 

See how flat they are? You could just eat them like that. Two. Gigantic. Rectangular blondies! Why not!!!

Or be reasonable and cut them up.

For the vegan version of the recipe -- as a rule -- I say go for a coconut or almond yogurt. I typically strongly dislike all soy products -- but that's personal preference.

You can also make any vegan yogurt into greek yogurt using this trick from Chocolate Covered Katie.

These pack really well, too. Just like the brownies. They are dense and hold their own and don't fall and crumble into a hot mess of nonsense.

And the texture is just...too legit to quit.

The combination of all the ingredients just equals magic, somehow.

Speaking of Blondies. We were speaking about them, right? Yes. Of course! Growing up I was the only girl with black hair out of my little group of kiddo friends. They asked if I wasn't a blondie a brunette or a red head than I must be a black head.

FLATTERING, RIGHT?!?! A black head. As in the type of sebum induced unflattering skin affliction. Thank you very much, frrrriends.

Kids are mean.

But while I may not ever be a blondie -- that would take far too much effort -- I can make them at least and that's good enough!

Any other bar ideas I should attempt? HOLLA AT ME!!

Happy Blondie Baking!


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