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
Keywords: blondie recipe