Aug 21, 2012
Healthy Raspberry Lemon Blondie Wedges with Pink Frosting
I really hope you’re not tired of my fruity blondie recipes. I gave you fair warnings that I am addicted. Let’s see, how many flavors did I make so far? First I made the Lemony Peach Blondies, then I made the Blueberry Muffin Blondies, and just recently I made the Strawberry Blondies.
All delicious. All sweet. And obviously, all incredibly addicting.
I baked these blondies in a cake pan rather than a brownie pan because I thought blondie wedges would be a nice little change from the typical squares (not really, I was just too lazy to wash my brownie pan). They were surprisingly elegant and much easier to handle, it’s like a little dessert pizza! And don’t worry, you can’t taste the beets the “secret ingredient” at all. These blondies are super sweet and full of fresh fruit flavors, just without the refined sugar, artificial flavorings and food coloring… enjoy!
Healthy Raspberry Lemon Blondie Wedges with Pink Frosting (gluten free, vegan)
- 1 cup Fresh Raspberry Puree*
- 1/2 cup Beet Puree (I drained then pureed one 15oz can of sliced beets)
- 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
- 28g (2 tbs) Coconut Oil, liquid (or any other neutral oil)
- 1 tbs Lemon Zest (you can use more if you want more lemon flavor)
- 3/4 tsp Stevia Extract
- 160g (1 cup) Brown Rice Flour
- 120g (1 cup) Oat Flour
- 3/4 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
Frosting Option #1: Beet Frosting
- 1 tbs Beet Puree (reserved from puree made for blondies)
- 2-4 tsp Lemon Juice
- 1 tsp Beet Juice (reserved from the canned beets)
- 120g (1 cup) Powdered Erythritol
Frosting Option #2: Raspberry Frosting
- 130g (~1 cup) Powdered Erythritol
- 1/4 cup Fresh Raspberry Puree
- 6 tsp Freeze-Dried Raspberry Powder (process freeze-dried raspberries in food processor)
- *I used about 90% of a 12oz package of raspberries to make a little more than 1 cup of puree. Feel free to strain the seeds from the puree if they are bothersome to you or those you are serving. I didn't have a fine-mesh strainer on hand, but I really skipped this step because I have no patience :)
For the Blondies:
- Preheat the oven to 350 degrees Fahrenheit and grease a 9" cake pan (or 9" brownie pan) with oil, set aside.
- Rinse the raspberries and puree in a blender until smooth. Measure 1 cup and add to a large mixing bowl.
- Puree the beets (no need to wash the blender) and measure 1/2 cup (this was about half of a 15oz can of beets for me) and pour into the raspberry puree.
- Whisk the erythritol, oil, zest and stevia into the raspberry/beet puree.
- In a medium-sized mixing bowl, whisk together the brown rice flour, oat flour, xanthan gum, baking powder and salt. Dump into the wet ingredients and fold together (dough should be thick and sticky like pink frosting)
- Scoop batter into the prepared pan and spread to the edges. Bake for ~41 minutes, or until the edges pull away from the sides.
- Let blondies cool in the pan for 20 minutes, then flip over onto a wire cooling rack.
For the Frosting:
- Mix all the ingredients together and spread onto blondies. Refrigerate for 10 minutes then slice.
This recipe is: sugar free, low fat, high fiber, gluten free, vegan!
One bite of these blondies and you’ll feel like you’re cheating on your diet, when really you’re eating pure whole grains, healthy raspberries and a sneaky veggie!
I’m sorry to say (not really) that this isn’t my last blondie recipe…