Since giving up chocolate for Lent, I’m finding new ways to cope without my favorite brownies desserts. Introducing Blondies! Don’t know what a blondie is? Think of it as a delicious brownie, just without the chocolate but still sweet and delicious, too.
Well, delicious just got healthy because these Cinnamon Roll Blondies with Hazelnut Cream are free of refined grains, flours, sugars, animal products and all the nasty junk we don’t want in our bodies. Who says healthy foods have to taste bad? Who says you can’t eat dessert every day? It just takes a wellness mindset and a little innovation. For instance, I skipped the eggs and replaced them with flax meal!
Why do I love flaxseeds so much? Aside from the fiber content, these golden (or brown) beauties are lignan powerhouses. Lignans are a type of phytoestrogen that dampens the effects of estrogen in the body. [High levels of estrogen in the body is commonly associated with breast cancer in women and prostate cancer in men]. So I say, bring on the flax!
So while lignans are not contained within the seeds, the precursors are, and these precursors are then activated by the good bacteria in your gut. Just by eating 1 tablespoon a day of ground flaxseed, you might actually be reducing your risk of cancer!
You can pick up a bag of ground flaxseed at just about any store – under $3 at Trader Joes. Flax comes in two varieties, brown and gold, packing the same nutritional wallop so just pick your favorite and use it in these Cinnamon Roll Blondies!
Cinnamon Roll Blondies
- 2/3c coconut flour
- 1/4c tigernut flour (can swap for brown rice flour; but it wont be grain free)
- 2T flaxmeal
- 1-2T Cinnamon
- 1t baking powder
- 1/4t baking soda
- 1/4c coconut oil
- 1/4c applesauce
- 1/2c coconut water (water or non dairy milk works, too!)
- 2T maple syrup
- 1t vanilla extract
- 1t lemon juice
*Frosting recipe down below!
Preheat the oven to 350°F and lightly grease a bread loaf pan.
Using a blender, puree your liquid ingredients. In a separate mixing bowl, sift together all of your dry ingredients. Now mix your liquid ingredients into the dry.
This may get messy… use your hands to work the dough! You want everything to be well combined, but this batter looks and feels a lot like cookie dough.
Spread the batter into your loaf pan. (*optional- give the top of the batter a spritz of coconut oil and sprinkle more cinnamon on top!). Now bake for 20 minutes; then drop the temperature to 330°F and bake for an additional 10 minutes.
Let the pan cool before frosting and slicing into this goodness!
Hazelnut Cream Frosting:
- 1c soaked hazelnuts
- 1/2c strong brewed coffee
- 1/2c nondairy milk
- 1t vanilla extract
- *optional: sweeten with stevia or maple syrup
Put all of your ingredients in a blender or food processor and blend until creamy! Add additional water or non-dairy milk as needed.