Have you ever noticed that flavours have trends? Like everything was salted caramel a few years ago, and every fall its all about pumpkin spice. But now birthday cake flavour is huge. The problem is, this generally means white sugar, and flour, and mega food colouring when sprinkles are added. Well, my health-conscious friends, here is your chance to get in on this trendy flavour without all the bad stuff! These treats are high protein, sugar-free (except for the sprinkles, if you use them), gluten-free, grain-free, and vegan. Unlike a lot of gluten-free, vegan desserts, these also happen to be oil-free and nut-free, making them low-cal and allergy-friendly too! I used sprinkles that are naturally coloured, which I found at Whole Foods. They are pale yellow and pink, which is why you can't see them in the photo. You can omit altogether, if you wish. Please make these, they are not only delicious, they are ridiculously easy to make and very kid-friendly.
Ingredients
For: 16 Blondies- 14oz can White beans (liquid - aquafaba - included)
- 2 Flax eggs (2 tbsp ground golden flax seeds + 6 tbsp hot water)
- 1 Cup Baking stevia (that measures equivalent to sugar) (or to taste, may need less if protein powder is sweet)
- 1 tsp Pure vanilla extract
- 2 Scoops Stevia-sweetened vegan vanilla protein powder (or whey, if you consume dairy)
- 4 Heaping tsp Konjac powder
- 2 tbsp Naturally coloured sprinkles (optional)
Instructions
- Add beans and liquid to food processor or blender and blend until smooth. Add all other ingredients except sprinkles and blend again until batter is thick and creamy. Pour into greased 8x8 pan. Distribute sprinkles evenly over top. Bake at 350F for 40 minutes until firm. Let cool and then cut into squares. Keep refrigerated for up to a week or freeze.