Something inside my brain tells me that it is so wrong for my brown-haired self to be eating a blondie.
But then my teeth sink into the spicy-sweet chewy-denseness, and end in a crunchy, toasty pecan and it just feels. SO. RIGHT.
I can straight up tell you that the gluten free carrot cake loving person that I know you are is going to fall head over taste buds for these addicting little blondies and they’re super-secret ability to go into stealth veggie mode and hide the fact that there are CARROTS and AVOCADO up inside o’ them.
I know. I KNOW. I am obsessed with avocados in baked goods. Avocados have appear in healthy chocolate chip cookies, gluten free brownies and mint paleo gluten free chocolate cake. But, I mean, desserts with green-good-for-you food that nourishes your heart AND fills up your tummy at the SAME TIME?
I’m a fan.
Plusplusplus, they have a few superyum ingredients from Better Body Foods. We’re talking my current gluten free flour obsession, coconut flour, along with a good dose of coconut sugar for that coconuty-caramel sweetness that rocks my taste buds from here to somewhere way too far away to even imagine, and their coconut oil. Which has juuuuust the right amount of coconut taste without overpowering the carroty-ness.[Tweet “Celebrate #Easter with some 100 calorie #paleo + #Vegan carrot Cake Blondies! @Betterbodyfoods”]
Because carrot cake. Obvi it needs to have SOME sort of carrot taste.
Now, potentially awkward moment about to happen here: Yes, I am super aware that we just had that carrot cake vegan cheesecake not even two weeks ago, and now I am encouraging you to do some sort of carrot cake happy dance with me AGAIN. But, guys, it is Easter time. We food blogging humans just LIVE for the holidays. On the opposite note: our husbands? I am pretty sure they live for the holidays to END.
There were MANY gluten free carrot cake creations in the FFF kitchen in the past while, and I think the hubs is kinda OVER bunny food. Also, some of aforementioned creations will not all make it inside your desserts-with-veggies munching mouths. Just like those paleo lemon bars, sometime things fail. Like. A lot.
I don’t want to talk about it.
But I do want to talk about all things blondies. More specifically let’s take one of those fun quizzes to identify your blondie personality instead! You know those ones that you can spend wasting countless hours on Facebook taking? Not that I know anything about that. A friend of a friend of mine does them.
Question 1: You saunter into a party and you realize you’re the only one thought it was a frozen-themed costume party. Do you:
- And devour 6 paleo brownies to make yourself feel better.
- Stay and rock your Olaf, because you are YOU and that means you be confident. Uh huuuuh.
Question 2: How do you take your coffee?
- Dark and Handsome (ie: black)
- There may be coffee hiding in my almond milk and stevia. Somewhere. Maybe
That’s it! Your blondie personality results are in:
You’re a dense and chewy gluten free carrot cake blondie! Everyone thinks you’re totally sweet, but you’ve got an underlying SPICY personality. Ooooo.
So it may not have been the most scientifical (real word?) of tests. Whatever.
Science or not, these blondies with their perfect combination of cinnamon, a pinch of nutmeg, crispy pecans and creamy avocado with just a swirl of smooth, rich coconut oil?
They’re going to make you do another round of that carrots-in-your-cake happy dance.
- 1 Tbsp flax meal
- 2 1/2 Tbsp warm water
- 1/2 Cup lightly heaping Avocado Mashed (120g) *
- 1/2 Cup Carrot baby food
- 1/4 Cup Better Body Foods Coconut oil softened to room temperature (the consistency of softened butter)
- 2/3 Cup Better Body Foods Coconut sugar
- 1/2 Tbsp Better Body Foods vanilla extract
- 5 Tbsp Better Body Foods Coconut flour sifted (35g) **
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3/4 tsp Cinnamon
- 1/3 tsp Nutmeg
- 3 Tbsp Pecans roughly chopped
- Place the flax meal into a small bowl and whisk in the warm water. Place into the refrigerator and let stand for 15 minutes, to let the flax egg gel.
- Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving an overhand as a handle.
- Combine the mashed avocado, baby food and coconut oil in a food processor and blend well mixed and the avocado is smooth.
- Add in the coconut sugar and vanilla extract and blend again. Finally, add in the chilled flax egg and blend until well combined, scraping the sides down as necessary.
- Add in the coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg and blend again until well combined. Really scrape down the sides to get ALL the flour into the mixture.
- Spread the mixture into the prepared pan, and sprinkle on the pecans, lightly pressing them into the batter.
- Bake until the edges begin to pull away from the sides on the pan, and the top if dark brown, about 1 hour. Let cool to room temperature on the counter, and then refrigerate until full chilled, at least 2 hours. ***
- Slice into bars and DEVOUR!
Tips & Notes:
**Gluten free baking can be very tricky and if your measuring cups differ from mine, and don't produce the same weight, your dessert can be totally off. So PLEASE weigh your flour!
***Blondies soften a lot at room temperature, so it's best to keep them refrigerated until ready to serve.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT BETTER BODY FOODS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Weight Watchers Points Per Serving: SmartPoints: 5 Points+: 3. Old Points: 2
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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