Red Current Blondies
by Cathy ConnallySweet, Tart, and Truly Guilt-Free: Red Currant Blondies
Elevate your coffee break with these vibrant Red Currant Blondies. Inspired by a Forks Over Knives classic, this reimagined treat swaps traditional berries for tart, jewel-like currants nestled in a soft, cinnamon-spiced spelt base.
Best of all? They are egg-free, oil-free, and sugar-free, coming in at just 192 calories per slice. If you’re looking for a spongy, dessert-bar texture without the typical sugar crash, these are your new go-to.
Red Current Blondies
Rated 5 stars by 1 users
Category
dessert
Servings
8
Prep Time
10 minutes
Cook Time
45 minutes
Calories
192
Inspired by a recipe from Forks over Knives, and using red currants instead of strawberries led to a tasty sweet yet tart dessert that would be great with coffee or tea.
Flavours: Sweet blondie bar to be enjoyed with coffee or alone and topped with red currants.
Benefits: This is egg-free and sugar free with no added oil but is soft with a spongy texture and lower in calorie than its sugar cousins.
Cathy Connally
Ingredients
- 1¼ cup unsweetened plant milk
- 1 tbsp ground flaxseed or ground chia seed
- 1 tbsp apple cider vinegar
- 2 tbsp blackstrap molasses (optional)
- 1½ cups whole grain spelt flour
- ½ tsp pure monkfruit or ½ cup pure cane sugar
- 1½ Ceylon cinnamon
- 1¼ tsp aluminum-free baking powder
- 1 pint red currants
- 2 tbsp hulled hemp hearts
- 12 unsalted pistachios, shelled
Directions
Preheat oven to 350° (177°C). Place the parchment paper inside the pan and set aside
In a small bowl, mix the plant milk, flaxseed or chia seeds, vinegar and molasses (if using).
In a medium bowl, whisk together the flour, monkfruit or sugar, cinnamon and baking powder.
Add the wet ingredients into the dry ingredients and mix thoroughly until there are not dry spots.
Pour the batter into the parchment paper prepared pan. Shake gently to smooth it out. Add ~20-30 single currants on top. Sprinkle hemp hearts over the top.
Bake 30-35 minutes. Check with a toothpick or chop stick. Cool on cooling rack for 15 minutes and cut into number of pieces desired. Serve with currants and pistachios and coconut whipped cream if desired.
Recipe Note
Equipment: Whisk, mixing bowls, square baking pan, parchment paper, spatulas, toothpick, cooling rack.
Nutrition
Calories 192, Fat 4.5 grams, Saturated Fat 0.2 grams, Cholesterol milligrams, Carbs 40 grams, Sugar 7 grams, Fiber 7 grams, Protein 9 grams, Sodium 115 milligrams