Aug 7, 2012
Healthy Blueberry Muffin Blondies with Blueberry Frosting
Those peach blondies went faaaast, so to cope with the withdrawal I remade them but instead, a blueberry version! I don’t know what it is about these fruity squares of goodness, I just can’t get them off my mind. Seriously, I want to make blondies out of every fruit possible. I had to make a list of all the flavors I wanted to bake and slowly cross out one by one so my oven doesn’t explode my kitchen doesn’t burst with copious trays of desserts. Want to see my list? Well here it is (be warned, my flavor combinations get a little funky near the bottom):
- Strawberry Blondies with Strawberry Frosting
- Raspberry-Lemon Blondies with Raspberry Frosting
- Carrot Cake Blondies with Orange Frosting
- Maple Pumpkin Blondies with Pumpkin Pie Frosting
- Zucchini Bread Blondies with Lemon Glaze
- Almond-Pear Blondies with Pear Frosting
- Apple Pie Blondies with Brown Sugar Frosting
- Cherry Chocolate Chunk Blondies with Cherry Frosting
- Coconut Blondies with Coconut Frosting
- Watermelon Blondies with Watermelon Frosting (to make use of my impulse buy: watermelon extract!)
- Hummingbird Blondies with Pineapple Frosting
- Avocado Blondies with Chocolate Frosting (weird, but it worked here. I’d totally hide some spinach in these)
If you totally love or hate one of my ideas pleeeeaase let me know. Sometimes I get a little crazy when I love something (Exhibit A. Exhibit B). I really want to utilize the fresh fruits in the grocery store since it’s summer and these blondies capture the essence of summer in every bite. They are nice and light and totally refreshing. If you have any blondie flavor ideas, feel free to add them to my long list
These Healthy Blueberry Blondies have a delicious muffin texture with the sweetness level of a cupcake. Yum!
Healthy Blueberry Muffin Blondies with Blueberry Frosting (gluten free, vegan)
- 160g (1 cup) Brown Rice Flour
- 120g (1 cup) Oat Flour
- 1/2 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1+1/2 cups Fresh Blueberry Puree
- 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
- 14g (1 tbs) Coconut Oil, soft (or any other neutral oil)
- 1 tbs Lemon Zest
- 3/4 tsp Stevia Extract
- 40 drops Natural Blue Food Coloring*
- 1/4 cup Fresh Blueberry Puree
- 10 drops Natural Blue Food Coloring*
- 120g (1 cup) Powdered Erythritol
- 9 tsp Freeze-Dried Blueberry Powder**
For the Blondies:
- Preheat the oven to 350 degrees Fahrenheight and line an 8" brownie pan with parchment paper both ways (or spray with cooking spray), set aside.
- In a medium-sized bowl, whisk together the brown rice flour, oat flour, xanthan gum and salt, set aside.
- Rinse the blueberries and puree them in a blender. Measure 1+1/2 cups and pour into a large mixing bowl. Whisk in the erythritol, oil, lemon zest, stevia and food coloring.
- Dump the dry ingredients over the wet and fold the batter until thoroughly mixed.
- Scoop into the prepared brownie pan and spread to the edges, making sure the surface is flat (it takes a bit of time to make it perfectly flat but if you don't you won't have very uniform blondies). Bake for ~55 minutes, or until the edges pull away from the sides and the surface is firm.
- Let blondies cool in the pan for 20 minutes, then transfer to a wire cooling rack to cool completely.
For the Frosting:
- Measure 1/4 cup of the blueberry puree and stir in the food coloring. Stir in the erythritol.
- Stir in the blueberry powder 1-2 tsp at a time (frosting should be very thick). Spread onto the cooled blondies, refrigerate for 10 minutes to firm up the frosting, slice and serve.
*I used India Tree's natural food coloring, but honestly, I don't think it provided any color in the blondies or the frosting. I think I needed to use a much larger amount to achieve color (like ~1 teaspoon). Feel free to use more or omit it completely.
**I blended one 2oz bag of freeze-dried blueberries in a food processor, 9 tsp was about half the bag.
This recipe is: sugar free, low fat, high fiber, gluten free, vegan!
So, I may be the only one to actually calculate this (hah, yeah right) but you can eat 1/3 of the entire pan for only 510 calories and 9g of fat… plus, you get 12g of fiber and 12g of protein! That meets “breakfast standards” right? Right.