Friday, March 22, 2013

Grain-Free Strawberry Blondies

 It might be spring, but there is still snow on the ground here in CT. This recipe thus seems a bit premature, not to mention I created it last year in when I had a surfeit of freshly picked strawberries on hand. Right now I have to rely on the organic ones I can get at Whole Foods.

So why share now? Well, this is one of two strawberry recipes from my family nutrition business that are getting featured in an online spread on berries, and I needed to whip up a batch in order to provide good photos. Thus you (and my kids) are getting a slightly premature but delicious spring treat.

I think what makes these blondies work is that there's something really tasty about strawberries with a little chocolate. You could omit the chips and just use an almond butter blondie base, but I really think the chocolate adds something. I've used palm sugar each time I've made these, but you could experiment with your paleo-compliant sweetener of choice.
Grain-Free Strawberry Blondies 
1 cup raw almond butter
pinch of salt
3/4 tsp. baking soda
1/2 tsp. vanilla extract
2 eggs
1/4 cup palm sugar
1 cup dairy-free chocolate chips
1-2 cups chopped strawberries

Preheat oven to 325. In a large bowl combine almond butter, salt, baking soda, vanilla, eggs and sweetener. I found that using an electric mixer really helped incorporate the thick nut butter.
Stir in chocolate chips.

Spread batter into a greased 8×8 pan. It will be very sticky and thick! I actually greased my hands and then used them to press the batter down and smooth it out.

Sprinkle strawberries all over surface of the batter, and push to submerge a bit. Bake for 325 for 30-40 minutes or until set in the middle.

These are best kept in the fridge or freezer, as the almond butter base can get a little soft if left out at room temperature.


  1. oh man these look amazing! definitely something i'm making this weekend!!

    1. hope you like them as much as we do! :)