Description
These protein-packed, healthy gingerbread blondies are butter/oil-free, gluten-free and only 70 calories! A secret ingredient keeps them so dense and chewy so they’re the perfect spicy-sweet holiday dessert!
Ingredients
- ½ cups Avocado, Mashed (122g)
- ½ cups Non-fat Vanilla Greek Yogurt
- 1 Large Egg
- ½ cups Coconut Sugar
- 3 Tablespoons Molasses
- ½ cups Coconut Flour, Sifted (43g) (See Note)
- 1-½ teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
Preparation
Preheat oven to 325ºF and line an 8×8 inch pan with parchment paper, leaving a small overhang to use as a handle to lift the bars out of the pan.
Add the avocado, Greek yogurt, egg, coconut sugar and molasses into a food processor and blend until well combined, scraping the sides as necessary. Add the the rest of the ingredients and blend until smooth and combined, scraping down the side as needed. Make sure to get any coconut flour that might stick to the blade of the food processor!
Pour the batter into the prepared pan and spread out evenly. Let it stand for 5 minutes so the coconut flour begins absorbing the liquid.
Bake until browned and a toothpick inserted in the center comes out clean, about 30 minutes. Immediately transfer the pan to the refrigerator and let them set until completely cooled. Once cooled, slice and devour!
Note: Please make sure to weigh your flour to get perfect results, as different brands can equal different measurements for the same weight.
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