This recipes uses no added sugar, gluten, or dairy. Sukrin gold is my favorite sweetener: no after-taste, no digestive side effect, but great consistency and taste. A real alternative to brown sugar when it comes to aroma and texture. Sukrin gold is based on the polyol erythritol. Erythritol occurs naturally in pears and melons.
I’m using cocoa butter as the main source of fat to create a hint of white chocolate flavor. Raspberries add tartness and texture to these blondie bars.
For a baking dish of 20×20 cm / 8×8 inches, 8 portions:
▪ 200 g canned white beans
▪ 100 g Sukrin gold
▪ 2 eggs
▪ 70 g arrowroot powder
▪ 50 g cocoa butter
▪ 50 g unsweetened applesauce
▪ 1 tbsp vanilla extract
▪ 250 g fresh or frozen raspberries
1. Rinse the white beans under cold water with a strainer.
2. In a blender, mix the eggs and Sukrin gold together until fluffy.
3. Add the white beans, arrowroot powder, applesauce, vanilla extract and blend.
4. Melt the cocoa butter in the microwave. Add to mixture and blend.
5. Line your baking dish with a piece of non-stick baking paper. Spread some raspberries in the bottom of dish. Pour the cake mixture. Distribute the rest of the raspberries and the cake mixture.
6. Bake at medium temperature (180°C/350°F) for 20-30 minutes until the cake turns golden brown.
Let it cool completely. The blondies will have a much nicer texture and they will taste better after a few hours in the fridge.
Nutrition facts per serving: 152 kcal, 3.6 g protein, 17.6 g carbs, 2.1 g sugar, 7.6 g fat, 3.5 g fiber.