8 Servings 1 Better Balance Bite/Blue Point
Calories 126 Fat 1.1g Carbs 36.2g Fiber 4.1g Protein 4.6g
Ingredients
· 1 lb strawberries, washed and hulled (see notes)
· 1/2 cup granulated sugar replacement
· Cooking or baking spray
· 3/4 cup all-purpose flour (see notes)
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 15 oz can chickpeas, drained and rinsed (see notes)
· 2 teaspoons pure strawberry extract
· 1/2 teaspoon pure vanilla extract
· 2-4 drops red food coloring, optional
Instructions
1. Add strawberries to a blender or food processor and puree until smooth. (Do NOT clean it yet!) Add the puree and sugar replacement to a saucepan over medium-high heat. Cook, stirring frequently, until the strawberries have reduced to 3/4 cup. Remove from heat and let strawberry reduction cool. Set aside until ready to use. (see notes)
2. Preheat the oven to 350° F. Coat a 9”x5” loaf pan with cooking/baking spray and/or line it with parchment paper. Set aside.
3. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In the same blender/processor used to puree the strawberries, puree the chickpeas with 2 Tbsp water until smooth.
5. In a large bowl, combine the processed chickpeas, cooled strawberry puree, the strawberry and vanilla extracts, and (if using) the food coloring using a handheld mixer.
6. Stir in flour mixture until just combined and no flour is visible.
7. Pour batter into the prepared loaf pan and spread into an even layer. Bake on the middle rack for about 20-25 minutes or until the center is set and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool for about 15 minutes in the pan. Remove to a cooling rack and allow to cool completely.
9. Once the blondies have cooled, remove them from the pan, slice into 8 bars, and serve.
Notes
· Not a fan of strawberries? Replace them with an equal amount of another fruit!
· For a gluten-free option, replace the flour with gluten-free flour.
· You could try replacing the chickpeas with cannellini beans but, personally, I found the bean flavor too heavy here.
· If you’d just like a quick jam, you can stop after reducing the fruit and sweetener. It will set as it cools. And you can use any fruit you’d like. Refrigerate for up to 2 weeks.
· Add some sugar-free chocolate chips, if you’d like. Or sprinkle some chips on top once it comes out of the oven, let them melt, and spread them on for a chocolate glaze.
· Store in an airtight container for up to 5 days or in the refrigerator for up to 2 weeks.
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