Tender and firm on the outside and moist and gooey on the inside, these healthy flourless cake batter blondies WILL be your new favorite snack easy dessert! You only need one bowl and a simple ingredient list to whip these up- Gluten free, dairy free and vegan-friendly, no butter, oil or eggs are needed and can be made completely sugar free!
Wasn’t it just like week, we were discussing food and gender stereotypes and how sprinkles MAY have fallen into the female category?
Well, let’s quash that now, along with life’s unnecessary things, like
Niki and kale pollution and war.
I can’t help it.
Deal with it.
Can we take a hot minute to talk about Australia VS America in terms of lingo?
Blondie VS Brownie VS slice.
At first glance, I would have called today’s recipe a slice. Back in Australia, unless it had chocolate in it, we’d call any ‘blondie’ style recipe a slice.
Fruit blondie- Fruit lice.
Snickers Blondie- Snickers Slice.
Mars Bar Blondie- Mars Bar Slice.
Jello Blondie- Jelly Slice.
Ha- Did you get that too? We call Jello JELLY- Not to be confused with jam which you call JELLY.
I’ve just confused myself even more now.
Safe to say, Blondies = Slice and we’ll leave it at that. If anyone even TRIES to get me started on the Scone VS Scone debate, I will actually cry a river like Justin Timberlake sang about.
Let’s talk about these
slices blondies. I’ve loved experimenting with flax eggs and egg substitutes in my baking. While it allows my vegan friends to have an option with my recipes, it also allows for one very important thing (well, for this recipe anyway)– To trial out several textures.
When it comes to
slices blondies, my taste buds are greedy. Sometimes I like them to be thick, dense and firm throughout (Mars Bar slice, I’m looking at you). Other times, I love it tender and firm on the outside but moist and gooey on the inside. These healthy flourless cake batter blondies falls into BOTH camps.
I trialled baking them in both a loaf pan, a large pyrex and also a generic 9 x 9 pan. All three, coupled with varying cooking times, produce different results. All were delicious but all had a different texture.
Whether you’re on team dense and firm or team moist and gooey, you’re covered.
These healthy flourless cake batter blondies are a quick and easy snack or healthy dessert recipe to have on hand. They use a simple ingredient list and have no butter, oil or flour in them and can be made completely sugar free! I pretty much used my flourless funfetti muffin base but added some extra nut butter to give it more moisture and enhance the gooey centre! These flourless cake batter blondies are also suitable for those following a vegan, gluten free or dairy free lifestyle!
HACK! Protein lover’s out there- Instead of adding protein powder TO the batter, I opted to top them with a basic protein glaze. For those of you who want a glaze but don’t use/have protein powder, this glaze works REALLY well.
Make these healthy flourless cake batter blondies and then book a trip to Australia and have a slice.
Healthy Flourless Cake Batter Blondies
- 2 cups gluten free oat flour gluten free oats ground into a flour
- 1/2 cup coconut palm sugar use stevia or a sugar free baking blend to keep sugar free
- 1 tablespoon baking powder
- pinch sea salt
- 1 cup dairy free milk
- 1 flax egg can sub for 1 large egg if not vegan
- 1 teaspoon vanilla extract
- 1/2 nut butter of choice melted (I used smooth cashew butter)
- Sprinkles optional
For the optional protein glaze
- 2 tablespoon coconut butter melted
- 1-2 scoops vanilla protein powder
- dairy free Milk to thin out
- Sprinkles for dusting
- Preheat the oven to 350 degrees and coat either a pyrex dish, a 9 x 9 pan or even a loaf pan with cooking spray or oil and set aside.
- In a large mixing bowl, combine all the dry ingredients and mix well.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Stir through the sprinkles.
- Pour batter into greased baking dish and top with extra sprinkles and bake for 25-30 minutes, depending on whether you want a more moist centre or more tender centre.
- Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface. Once cooled, top with the optional protein glaze.
For the Glaze
- Mix all ingredients in a small bowl and slowly add the dairy free milk until desired consistency is reached.
Have you ever heard of a ‘slice’ before? IT’S A BLONDIE.
Scone VS Scone. My British/Aussie friends can chime in.