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Naturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.Naturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates, blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.

I’m not here to torture you. Honestly. I’m actually a pretty nice person. If you were behind me and my big old, filled-to-the-gunnels shopping cart, standing there with a pint of milk and a bag of apples, I would definitely shoo you in front of me and not take no for an answer. And, if you walked out of the loo, trailing paper from your shoe, I would quietly let you know. Because I would want to know.

Just as I would want to know of a blondie recipe that actually tasted good, wasn’t loaded down with tons of sugar, butter, and white flour, and gave me energy instead of making me feel like putting on my pyjamas and having a nap right then and there. Naturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.A few bites of a full-on brownie or blondie are indeed very, very nice. But if you are anything like me, it’s not guilt that stops you from eating a whole slab of gooey and buttery brownie, it’s a sudden surge of lethargy and blahness.

I don’t do guilt, but I do do “blah” and “snore”. It took me awhile to make the connection and step away from the baking tin, but I’m so glad I did. And without detoxing.

I’m no saint. I can put away food with the best of them, but I tend to scoff down foods that make me happy and energised. And without sacrificing a modicum of enjoyment.

So, if you are shunning every good tasting thing out there and detoxing like mad, put down the naked kale salad and have a word with yourself. Your body detoxes itself without any assistance other than eating what we all know we should be eating – more vegetables, herbs and fruit, more whole grains, beans, nuts and seeds, chugging down the water; and less of the added sugar, fat and salt. But not exclusively so. A good and balanced diet should have room for most anything you love. And your body loves. Listen to your body. Include the occasional full-on brownie or bowl of ice cream if you fancy – proper food intolerances and allergies notwithstanding.Naturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.

Detox diets may be useful in their own way to get us in the right frame of mind to look after ourselves (after a fashion), get us in the kitchen cooking real food, and steer us towards a more plant-centred diet. But jeez Louise if most aren’t dull, rigid and sanctimonious.

Move more, drink less booze, eat what you love, and add in more plant food. Simple.

Now, if you will excuse me I have some naked kale salad to eat. 😉

Naturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.

Matcha-Almond Skillet Blondies

  • Servings: 10-16
  • Difficulty: easy
  • Print

Naturally gluten-free and as near-as-damn-it to a healthy but delicious, and not entirely made of coconuts, avocados and dates, blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. 

I have used a skillet but you can be entirely normal and use a 8 or 9-inch baking tin. You will have slightly thicker blondies, so add an extra three minutes to achieve the same slightly gooey result as the skillet version. Enjoy xx

115g (1/2 cup) organic unsalted butter, softened OR virgin coconut oil, softened (half and half is nice)

100ml (1/3 cup) date syrup or maple syrup OR 2/3 cup brown sugar

2 organic medium eggs

2 tsp vanilla extract

140g (2 cups) fine almond meal/flour

1 tsp baking powder

1/8 tsp fine salt

1 ½ tsp organic matcha green tea powder

A squeeze of lemon juice (this helps activate the compounds in the green tea), optional but doesn’t impinge on the taste

100g (1 cup) dark chocolate chips (I used Trader Joe’s brand that I brought back from the US)

Method: Preheat the oven to 180C/160C fan/350F. Line a 8 or 9-inch baking tin with parchment paper or butter a cast-iron skillet.20160120_111143.jpgNaturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.

Use a hand-held mixer or stand mixer to blend the butter/coconut oil and date syrup or sugar until thickened. Add in the eggs and vanilla, and mix until fluffy – about three minutes.

Dry whisk the almond flour, matcha, baking powder and salt, then add to the wet mixture. Mix well. Stir in the chocolate chips, saving some to scatter over the top.Naturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.

Dollop the dough into the prepared skillet/pan and use a wet spatula to gently smooth. Top with the rest of the chocolate chips. Bake for 20-23 minutes – check at 20 minutes. The edges should be slightly browned and the top just firm. Let the blondies cool for a few minutes before cutting into 10 slices (skillet) or 12-16 squares.

Bee pollen version: I love the distinctive taste of bee pollen. If you do too try this without the matcha, but add 2 teaspoons of crushed bee pollen to the mixture. Delicious!

Naturally gluten-free and as near-as-damn-it to a healthy but actually nice tasting, and not entirely made of coconuts, avocados and dates blondie as one could possibly make. Indeed, they have passed the all-important kid and pensioner test. You are welcome.

 

49 thoughts on “Matcha-Almond Skillet Blondies Recipe

  1. Susan says:

    Genius! This will be my “something sweet” when I watch the football games today . I’m going to try it with ground flax and aquafaba instead of the egg. I’ll report back. Thanks Kellie!

    1. Susan says:

      Here I am…back at this recipe for the 4th time…..

      1. In a good way I hope! 😉

  2. These sound amazing! May just have to give them a try-thanks for making such a great recipe with relatively simple ingredients!

    1. Thanks so much for your lovely comment. I really appreciate it. 🙂

  3. I am intrigued, a matcha blondie! Must try this one soon. Healthy, an added bonus.
    Nicole

  4. truefoodlove says:

    Looks delicious! I love anything with matcha. 🙂 You’re making me ponder whether I should invest in an iron skillet!

    1. Ha ha – don’t do it just for this but I would say, almost anything tastes better out of a skillet 😉

  5. Laughing out loud! Just checking to see if I have any almond meal in the house. 😁

    1. I am a bit daft sometimes, but hopefully the recipes make up for the nonsense. 🙂

      1. They certainly do. Nothing wrong with a bit of humour.

  6. Jess Carey says:

    You had me at matcha… these look amazing! Love the options to vary the ingredients, too 🙂 thank you!

    1. I’m so glad it appeals. Let me know if you try these? Thanks so much!

  7. Sarah says:

    This looks gorgeous Kellie! Ink I got to try out the bee pollen version to give my kids.

    1. Thanks Sarah. Let me know if you do. I haven’t done it yet, but that version is next for me 🙂

  8. superfitbabe says:

    Matcha in a blondie? Now THAT is creative. I love the photos! This looks absolutely wonderful!

    1. Thank you, Cassie! We love them. I’ve made them about six times but only eaten a whole piece once! I make them for work and there are never any leftover. 🙂

  9. Susan says:

    OK I just made these and I am having a really hard time not eating the whole pan 🙂 ….to make it plant-based, I subbed out the egg and replaced it with 1 tbs freshly ground flax seed mixed with 3 tablespoons aquafab whipped slightly. It was a bit crumbly, but the flavor and texture were right on. I also only had hazelnut flour which I subbed for the almond. AMAZING!!

    1. Yay!! Thanks for the feedback! Great subs. Oh, did your team win?

  10. Yes I agree a good, balanced diet has room for a little bit of anything. I love skillet desserts and especially anything with chocolate chunks in it. It’s also a nice change that these blondies are a fairly “normal” dessert too. No need to go overboard with our date usage, now is there? 😉

    1. Ha ha! I guess it is fairly normal, even with the matcha. The next batch with be with bee pollen though. Which may be a step too weird for some 😉

  11. I would love to have a go at this, looks super! Lovely photos as usual too. I hadnt come across the term blondie (but I get it) – do I need to get out more?

    1. Ha ha! I hadn’t realised they were not so universally known, but I guess the ingredients and look speak for themselves. I will have to make some for you one day soon xx

  12. choclette says:

    I’m a sucker for a good blondie or brownie whether they err on the healthy side or are loaded with butter and sugar. I also love matcha and your skillet blondies are definitely on my radar. I always make my brownies with wholemeal flour and often bake with coconut oil, but I do like your idea of half butter, half coconut. Will try.

    1. Thanks so much, Choclette. I’m sure you could make a smashing version of these with your own tweaks. 🙂

  13. love your skillet blondies… what a lovely idea… I wish i’d seen this over the weekend as I was in the mood for something ‘healthy’ and sweet and had all the ingredients. Glorious colour too!

    1. Thanks, Dom. Not too Incredible Hulk green thank goodness. Although I could revive it in a brighter form for St Patricks day. 🙂

  14. ChristineR says:

    Hi Kellie, I so agree with your thoughts on healthy diet & not getting too hung up on detoxing etc! I am going to try the blondie recipe. I just have a question – I am assuming almond flour is referring to ground almonds? I make these in my Froothie. If you make ground almonds from raw nuts, do you leave the skins on? (It is a bit labour intensive blanching them & drying them, but sometimes I do this if the colour of the final dish is important). Christine R

    1. Yes, ground almonds (I need to go and amend – thank you), Christine. No need to blanch but the bought ones of course are. We lose some good nutrients in blanching, so I’d rather sacrifice the pale colour for those extra goodies. Thanks for your questions. 🙂

  15. Such a brilliant idea! This looks so delicious and I love that you added match for the nutritional boost.

  16. Sally says:

    I had my first matcha latte a couple of weeks ago. It was like drinking seaweed! These sound much nicer. Love that it’s in a skillet. Also adore bee pollen.

  17. Looks fantastic, beautiful pictures, Kellie!

  18. Love this recipe! Your blondies look so delicious and they are so full of goodness!

  19. Great recipe and beautiful pics, will definitely try it out. Love the cast iron skillet!

  20. Wow, beautiful photos. Love the scattering of chocolate drops and the vibrant green matcha. Who needs full fat brownies if you can eat this kind of stuff that’s good for you anyway?

  21. Really cool flavor combination.

  22. What a great reminder about detoxes Kellie.
    This is a fantastic way to use matcha too. I like that it is subtle, as that green colour can be a bit intimidating to some people.

  23. Fabulous ingredients for a classic goodie. Definitely going to make this. GG

    1. Thanks so much, GG. I hope that you do!

  24. A really interesting cake. I love any cake with almonds and the addition of matcha is super! I have never tried baking with it. Thanks for the recipe.

    1. A little goes a long way! Too much lends a not always appreciated grassiness, but in this kind of quantity it is very subtle both in taste and colour. These aren’t Hulk blondies 🙂

  25. noehlina says:

    Yeeesss! I have matcha at home. That thing is so expensive though! USD 22 for 2oz.

    1. Ouch! That is pricey. If you think you might like to do even more baking or other recipes (rather than just drinking it) see about getting what is called culinary grade. It is still good stuff but not as good as a drink, and is usually MUCH cheaper.

  26. Aprylle says:

    Whoa this looks so good! I’ve never really tried matcha in anything, but talk about a really unique spin on blondies 🙂

    1. Thanks so much Apryle. I think I am the only one on the Internet with this 🙂

  27. I much prefer blondies to brownies and these look amazing. I totally agree with your sentiments about eating healthily – a little bit of what you fancy never did anyone any harm 😉

  28. chefceaser says:

    Reblogged this on Chef Ceaser.

  29. M E Cheshier says:

    Reblogged this on Travels with Mary and commented:
    Yum!!!

If you have time, I would love to hear from you. Thanks so much!

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