These protein-packed, healthy gingerbread blondies are butter/oil free, gluten free and only 70 calories! A secret ingredient keeps them SO dense and chewy so they’re the perfect spicy-sweet holiday dessert!
We’ve been eating A LOT of Thanksgiving side dishes the past 2 weeks: Apple raisin easy gluten free stuffing, paleo sweet potato casserole in the slow cooker, healthy vegan green bean casserole and even cauliflower mashed potatoes.
It is time to move to dessert. Enter these insanely dense, chewy blondies that are going to make your spicy-sweet, cozy, fall-food loving face GO WILD.
Of course, Thanksgiving is still a few weeks away. Which means, if you’re anything like me (which you are) you will have to try those dense blondies several times before.
Why You Will Love This Recipe
- Perfect as as your post workout meal with with a protein smoothie.
- Only 70 calories.
- A delicious and gingery-cinnamon warmth will fill your tummy while the creamy GREEK yogurt will fuel your muscles at the same time.
- They are with made AVOCADO (no butter or oil here) so we can add “heart healthy” to the list of crazy amazing things that these addicting little bites of seasonal goodness are packin’.
What is a Blondie?
A blondie is a type of dessert that is similar to a brownie, but is made with brown sugar instead of cocoa powder, giving it a light golden color and a slightly sweeter flavor. Blondies are typically made with flour, butter, eggs, and brown sugar, and can be flavored with a variety of ingredients such as vanilla, nuts, chocolate chips, or dried fruit. They are typically baked in a square or rectangular pan and cut into individual bars. Some people also refer to blondies as “blonde brownies” or “butterscotch brownies.”
INGREDIENTS
- 1/2 Cup Avocado mashed (122g)
- 1/2 Cup Non-fat Vanilla Greek yogurt
- 1 Large egg
- 1/2 Cup Coconut sugar
- 3 Tbsp Molasses
- 1/2 Cup Coconut flour sifted (43g) *Read notes
- 1 1/2 tsp Cinnamon
- 1 tsp Ground ginger
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1/4 tsp Ground allspice
INSTRUCTIONS
- Preheat your oven to 325 degrees and line an 8×8 inch pan with parchment paper, leaving a small overhang to use as a handle to lift the bars out of the pan.
- Add the avocado, Greek yogurt, egg, coconut sugar and molasses into a food processor and blend until well combined, scraping the sides as necessary.
- Add in the the rest of the ingredients and blend until smooth and combined, scraping down the side as needed. Make sure to get any coconut flour that might stick to the blade of the food processor!
- Pour the batter into the prepared pan and spread out evenly. Let it stand for 5 minutes so the coconut flour begins absorbing the liquid.
- Bake until browned and a toothpick inserted in the center comes out clean, about 30 minutes.
- Immediately transfer the pan to the refrigerator and let them set until cool COMPLETELY.
- Once cooled, slice and DEVOUR!
How to Store you Blondies
To store gingerbread blondies, you can place them in an airtight container and store them at room temperature for up to three days. Alternatively, you can wrap the blondies in plastic wrap or aluminum foil and place them in a sealable freezer bag before freezing them. When you’re ready to eat the blondies, simply thaw them at room temperature or in the refrigerator and then reheat them in the oven or microwave until they’re warm and gooey.
Other Recipes You Might Like:
Gingerbread Dairy Free Paleo Cheesecake Bars
Best Healthy Gluten Free Gingerbread Muffins
Gingerbread High Protein Oatmeal Recipe
Paleo Healthy Gingerbread Cookies
Healthy Gingerbread Blondies (70 Calories)
Ingredients
- 1/2 Cup Avocado mashed (122g)
- 1/2 Cup Non-fat Vanilla Greek yogurt
- 1 Large egg
- 1/2 Cup Coconut sugar
- 3 Tbsp Molasses
- 1/2 Cup Coconut flour sifted (43g) *Read notes
- 1 1/2 tsp Cinnamon
- 1 tsp Ground ginger
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1/4 tsp Ground allspice
Instructions
- Preheat your oven to 325 degrees and line an 8×8 inch pan with parchment paper, leaving a small overhang to use as a handle to lift the bars out of the pan.
- Add the avocado, Greek yogurt, egg, coconut sugar and molasses into a food processor and blend until well combined, scraping the sides as necessary.
- Add in the the rest of the ingredients and blend until smooth and combined, scraping down the side as needed. Make sure to get any coconut flour that might stick to the blade of the food processor!
- Pour the batter into the prepared pan and spread out evenly. Let it stand for 5 minutes so the coconut flour begins absorbing the liquid.
- Bake until browned and a toothpick inserted in the center comes out clean, about 30 minutes.
- Immediately transfer the pan to the refrigerator and let them set until cool COMPLETELY.
- Once cooled, slice and DEVOUR!
Notes
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! ????
Want more healthy Christmas treats with avocado?
Mint Gluten Free Cheesecake with Avocado Brownie Bottom
Gluten Free Sugar Cookie Tart with Peppermint Truffle Filling
Healthy Chocolate Truffle Recipe with Coconut and Almond
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