STRAWBERRY BLONDIES (Grain-free, Sugar-free, Oil-free, Vegan)

By Ashley | Breakfast

May 12

It’s May, it’s farmer’s market season, which also means: BERRY SEASON BABY! I always celebrate the seasonal shift with a new recipe so SECRET INGREDIENT GRAIN-FREE VEGAN STRAWBERRY BLONDIES ARE GOING DOWN! 🍰🍓❤️

Perfect for an easy, sweet breakfast, picnics, barbecues, and just about any sunshine-filled occasion. Free from grains, dairy, sugar, and oil, they can’t possibly be any healthier or any more delish!


They also incorporate two superfood powders from Navitas Organics: Superberry Powder and Elderberry Powder. They add berry flavor, vibrant color, and a nutritional boost to boot!

If you loved my Ultimate Grain-Free Blondies, you’ll fall in love with this berry version as well! Tag me @nourishwithashley or The Naked Food Life on Facebook when you bake a batch. Share with friends, or simply hoard for yourself to indulge your sweet tooth daily 😉

*NOTE: This recipe uses frozen berries but if you find some yummy fresh ones feel free to substitute them, and of course serve with a tower of seasonal berries on top! 🥰

OH, AND CAN YOU SPOT THE SECRET (HEALTHY INGREDIENT) THAT CREATES THE PERFECT TEXTURE??

🍓Strawberry Blondies🍓

Ingredients:

1/2 c granulated Lakanto monkfruit

2 tbsp honey or maple syrup

2/3 c golden/yellow potato puree (red should work too, just make sure they are peeled well)

1/4 c smooth, drippy cashew or coconut butter 

1/2 c Plain or vanilla yogurt (such as Kite Hill)

1/4 c unsweetened non-dairy milk 

2 golden flax egg (or egg replacer of choice)

1/2 tsp almond extract (or 1 tsp vanilla)

1 c cashew (or almond) flour

3/4 c cassava flour

1 1/2 tsp baking powder (or additional baking powder for Paleo compliant)

1/2 tsp baking soda

1 tbsp Navitas Organics Superberry Powder

For mixing in: 1/2 frozen diced strawberries or 1/4 c chopped freeze-dried strawberries

Elderberry sauce: 1 tbsp melted coconut butter mixed with 2 tbsp vanilla yogurt and 1 tsp Navitas Organics Elderberry powder

Method:

Mix the monkfruit, potato puree, nut butter, yogurt, almond extract, and flax eggs in a bowl. 

In a larger bowl, combine cashew flour, cassava flour, baking powder, baking soda, and berry powder, and mix well.

Stir wet into dry to form a dough.

Fold in berries.

Transfer to a parchment lined 8X8 glass pan.

Bake at 350 degrees for 18-25 minutes or until top is firm and edges are golden.

Cool completely before slicing.

Serve with fresh strawberries, and drizzled with elderberry sauce and/or elderberry ice cream.

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