Gluten-Free Healthy Blondie

The challenge was to create a gluten-free blondie that was healthy. Macros are at the end of the recipe but I think I didn't do too bad at converting this recipe to one that my nephew Anthony (my health coach) would approve of. Nothing artificial or overprocessed. These are not very sweet so I topped them with a few chocolate chips (milk chocolate and white drizzled). I use Enjoy Life Gluten-Free Chocolate for all my gluten-free recipes.

This recipe came together nicely by using the food processor. I made them now for Easter and will freeze them to ensure their great taste.

Let's get baking you'll need:

1 can (rinsed) chic peas

1/3 GF oats (yes oats are gluten-free but they can't guarantee they aren't processed where gluten was. So gluten-free guarantees no cross-contamination)

1/3 cup real maple syrup

2 tsp avocado oil

1/4 cup almond butter

1/4 tsp baking soda

pinch of salt

1 tsp pure vanilla

1/4 cup gluten-free chocolate chips

In the food processor, pulse the chic peas, oats, and maple syrup until it forms a paste. Add the avocado oil and the almond butter and mix a little more.

Place in a bowl and add the baking soda, salt and vanilla. Fold in a few of the milk chocolate chips. Put in a parchment-lined 8x8 baking dish and bake.

Bake at 350 degrees for 25-30 minutes. Once baked, remove from the oven and sprinkle the remainder of the chocolate chips. Allow them to stand for a few minutes. The heat from the blondies will melt the chocolate chips and make them spreadable.

Sprinkles topped this dessert and I drizzled white chocolate for a fancy design.

Who said gluten-free has to be chalky and nasty? ENJOY

MACROS Calories Protein

(9 servings per tray) 125.7/Each 3.92 grams Each

NOTE: you can bump up the protein grams by adding 1 scoop of vanilla protein powder to the batter. Topping these with chia seeds, chopped pistachios or a sweet avocado frosting would also increase the protein grams.