Healthy matcha blondie recipe made gluten-free and sugar-free in a Fusion Cooker from start to finish. No extra mixing bowls needed.
I had never been able to understand how a dessert like a blondie recipe could be gluten-free, sugar-free, and almost vegan until my friend Jessica from Desserts With Benefits demonstrated her healthy matcha blondie recipe in front of me.
My mind was blown away.
Jessica and I both live in Austin, TX. I told her how I didn’t use my oven to make a brownie and a carrot cake the other day. As a master baker, she’s curious about how that’s possible, so I introduced her to the Fusion Cooker.
Jessica wanted to try it out. Therefore, we decided to do something fun together for the upcoming St. Patrick’s Day. That’s how this Fusion Cooker gluten-free and sugar-free matcha blondie recipe video happened.
Little did we know that our first collaboration would turn into a total 12-hour filming session and the time just slipped through our fingers without us even noticing it. To show you why it took so long to film the video, we included many bloopers at the end of the video, so make sure you watch it till the end.
The truth is that we are two amateurs who are used to be behind the camera. It just feels weird to talk to an inanimate object, aka my camera, which doesn’t interact with us. How we wish you were here! It’d certainly make thing easier.
Enough about us. Let’s take a look at Jessica’s blondie recipe.
It’s made with whole grain oat flour, matcha green tea, organic stevia, and all-natural erythritol. You can substitute the erythritol with any natural sweetener you prefer, though, like raw sugar or evaporated cane juice. We ended up adding white chocolate into the blondie. If you want to make it vegan, leave it out.
According to Jessica, baking gluten-free dessert is challenging enough in the oven. So she wasn’t sure if the Fusion Cooker can handle a recipe like this. The good news is that she was not disappointed.
The entire cooking process, from start to finish, was done inside the Fusion Cooker on my counter. Both of us were a little worried that we wouldn’t be able to get the blondies out in one piece. We were holding our breaths when Jessica flipped the waterless pot of the Fusion Cooker upside down.
Then she goes, “I think it’s out. I can feel it!”
The moment she removed the pot, we were both so relieved. The blondies didn’t stick to the pot at all, and it came out easily after baking. All thanks to the advanced nonstick coating!
The blondies are soft, dense, and sweet. It’s full of matcha flavor and every bite has some white chocolate in it. We were so happy with how perfectly it turned out, not only in terms of the shape but the wonderful flavor and the right consistency!
If you would like to try this recipe in the oven, you can refer to Jessica’s original recipe on her blog.
Interested in the Fusion Cooker? As mentioned in the video, you can buy one from DelishPlan and join our free Facebook group where the Fusion Cooker manufacturer Tatung USA provides the direct customer support inside the group!
Hope you enjoy this recipe and happy cooking as always!
*Disclaimer: This post is not sponsored. DelishPlan is a proud distributor of Tatung Fusion Cooker for Tatung USA.Print
Healthy matcha blondies made gluten free and sugar free in a Fusion Cooker from start to finish. No extra mixing bowls needed.
- 1/2 cup (112g) Raw Cacao Butter, melted
- 3/4 cups (185g) Unsweetened Applesauce
- 1/3 cup Unsweetened Vanilla Almond Milk
- 3/4 cup (144g) Granulated Erythritol
- 1 teaspoon Stevia Extract
- 1 tablespoon Vanilla Extract
- 1/2 teaspoon Double Acting Baking Powder
- 1/2 cup 120g Oat Flour
- 1/2 cup + 2 tablespoons (85g) Quinoa Flour (or Sweet White Sorghum Flour)
- 4 teaspoons Organic Matcha Powder
- 1/4 teaspoon Salt
- 1 teaspoon Natural Butter Flavor
- 1/2 cup White Chocolate Chips, chopped (optional, omit if vegan)
- More matcha powder for decorating
- Use the waterless pot of a Fusion Cooker. Select the “Cook” mode and level 3. Let it preheat for 1 minute.
- Add raw cacao butter in the pot and let it melt. Once the butter is melted, turn off the Fusion Cooker. Add applesauce, almond milk, and granulated erythritol. Use a silicone spatula to give it a gentle stir.
- Add stevia extract, vanilla extract, baking powder, oat flour, quinoa flour and matcha powder and salt into the mixture. Stir constantly until the mixture is smooth. Break down any lumps you come across with your silicone spatula.
- Add white chocolate chips, and mix again. Since the mixture is warm, the chocolate will start melting, but it doesn’t have to be completely melted before baking.
- Flatten the surface of the mixture and cover with the glass lid. Turn on the Fusion Cooker again, select “Bake” mode and press “Start.”
- Once the first round of baking is finished, carefully remove the glass lid and wipe off the condensation with a paper towel. Cover and bake again until the control panel of the Fusion Cooker displays “Fin.” Total baking time is around 2.5 hours.
- Turn off the cooker, remove the waterless pot from the heating element. Let cool. Use a silicone spatula to separate the edge of the matcha blondie from the inside of the waterless pot. Cover with a large plate lined with parchment paper and flip the waterless pot. The blondie will fall onto the plate upside down. If you’d like, flip it again onto a serving platter.
- Decorate the matcha blondie by sifting more matcha powder onto the service. Slice it up and enjoy!
Oven Method: 1. Preheat the oven to 350 degrees Fahrenheit and line an 8×8″ brownie pan with parchment paper both ways. 2. In a small bowl, whisk together the oat flour, quinoa (or sorghum flour), matcha, baking powder and salt. 3. In a large bowl, whisk together the applesauce, erythritol, melted cacao butter, melted coconut oil, almond milk, vanilla extract, stevia extract and butter flavor. 4. Add the dry ingredients over the wet ingredients and whisk well. 5. Mix in the optional white chocolate chips, if using. Pour the mixture into the prepared pan. 6. Bake for 35 minutes, or until the center of the brownies spring back when tapped. Let cool, then slice and serve!
Recipe adapted from Desserts With Benefits.
- Serving Size: 1
- Calories: 154
- Sugar: 6g
- Sodium: 76mg
- Fat: 11g
- Saturated Fat: 6.4g
- Carbohydrates: 24.4g
- Fiber: 1.4g
- Protein: 1.8g
- Cholesterol: 1mg