Description
A gut-healthy SCD blondie recipe with the sweet and summery blueberry pie flavor I absolutely adore! Grain-free, Gluten-free, Dairy-free, Soy-free, Refined-sugar-free, High-Protein, High-Fiber, SCD.
Ingredients
- 1 (16oz) can of navy beans, rinsed and drained
- 1/2 cup unsweetened watermelon seed butter
- 1 large egg
- 3 tbsp. monk fruit sweetener
- 1 tsp. cinnamon
- 1/4 cup almond flour
- 1 tsp. vanilla extract
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/3 cup unsweetened freeze-fried blueberries
Instructions
- Preheat the oven to 350F and lightly grease a 9×9″ baking tray with coconut oil.
- In a food processor, combine the navy beans, watermelon seed butter, egg, monk fruit, and cinnamon. Blend until a smooth, creamy mixture forms. Add in 2 tbsp. water to help blend if needed.
- Transfer the navy bean mixture into a mixing bowl and add the almond flour, vanilla extract, baking powder, baking soda, and salt. Mix well until a smooth blondie batter forms.
- Lightly crush the freeze-dried blueberries with the back of a spoon and fold them into the batter.
- Transfer the mixture into the lightly greased pan, spreading the mixture out evenly.
- Bake for 16-18 minutes, until the edges are golden-brown and a toothpick comes out clean from the center.
Notes
After the blondies have completely cooled, I like to store them in an air-tight container in the refrigerator or freezer so that they stay fresh longer.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 blondie
- Calories: 95
- Sugar: 0
- Fat: 5
- Carbohydrates: 6
- Fiber: 1
- Protein: 5
Keywords: navy beans, healthy recipes, specific carbohydrate diet, gluten-free, grain-free, low sugar desserts, blueberry pie, refined sugar free, SCD, gut health