Guilt-Free Breakfast Blondies
Delicious enough for dessert, healthy enough for breakfast! These breakfast blondies are packed with protein and fiber, low in sugar and fat, and have plenty of delicious mix-ins, including some chocolate chips - because well - I have trouble saying no to a chocolate chip.
Servings: 12
Ingredients
- 1 cup sorghum flour (165 g)
- ½ cup millet flour (85 g)
- ½ cup potato starch (95 g)
- 1 cup quinoa flakes (100 g)
- 1 tsp xanthan gum
- ¼ tsp finely ground himalayan pink salt
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp allspice
- 1 ½ cups coconut sugar (225 g)
- ⅓ cup coconut oil (80 g) - measure using a solid measuring spoon, not a glass liquid measuring cup
- ⅓ cup applesauce unsweetened (85 g) - measure using a solid measuring spoon, not a glass liquid measuring cup
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
- 1 Tbsp Ener-G Egg Replacer
- 4 Tbsp warm water
- 4 Tbsp non-dairy milk I like coconut or almond milk - the kind in the carton, not the can
- ½ cup chocolate chips (75 g)
- ½ cup dried fruit (70 g) cut in bite sized pieces if using larger fruit
- ½ cup chopped nuts (50 g)
Instructions
- Preheat the oven to 350⁰F.
- Lightly grease two 8x8” baking pans (for thinner blondies) or one 9x12” pan (for thicker blondies) with coconut oil.
- Using a fork, stir together the sorghum flour through coconut sugar. Ensure all ingredients are mixed well and you have broken up any clumps of flour or sugar.
- In a 2-cup glass measuring cup, place the measured coconut oil and melt in the microwave. Check every 10 seconds and remove as soon as it is mostly clear and liquid. Add in the applesauce through vanilla, stir together and add to the flour mixture. Using the measuring cup (without rinsing), add the Ener-G Egg Replacer and 4 Tbsp of water and mix well to ensure all powder is dissolved. Add to the flour mixture and using your fork, stir to combine all ingredients.
- Your dough will most likely be too dry still at this point. Add in your non-dairy milk one Tablespoon at a time until your dough has reached the desired consistency. (Depending on the brand of flours you use, you might need more or less milk to reach the right consistency - gluten-free baking can be more of an art than a science.)
- Once your dough reaches a firm but moist texture - you are aiming for something like chocolate chip cookie dough, add in your mix-ins. Be creative here - the dough has a great mild spice profile and will complement a wide variety of fruits and nuts.
- Once all mix-ins are well distributed, drop your mixture into your prepared baking pan(s), wet your hands and use them to smoosh down the dough, achieving an even surface. If your hands start to stick, just run them under the tap again.
- Bake in a pre-heated oven for 20-25 minutes if using the smaller pans and for 22-28 minutes if using the larger pans. Pull out when the blondies provide a little resistance when pushed. These are moist bars, so you might not get a clean knife or cake tester out of them even once they are done.
- Allow to cool, cut and remove from the baking pan and then store in the fridge, or wrap bars for individual freezing. Do not put your blondies in the fridge without removing them from the baking pan first - the coconut you used to grease the pan will become VERY solid in the fridge and make it almost impossible to get the blondies out of the pan cleanly.
Notes
Note that while these blondies smell delicious fresh out of the oven, they taste better once cooled down to room temperature (or even better fridge temperature).