I enjoy sharing delicious traditional recipes that have been modified to meet the needs of those who are vegan or gluten-sensitive.
Blond Brownies, as far as I can figure out, are the non-chocolate version of the delectable brownie confection line. This particular recipe includes raw cacao nibs, but if you have an aversion or allergy to chocolate (or are choosing to exclude it from your diet altogether), you might substitute butterscotch chips, raisins, or pecans for the nibs.
Is this Recipe High Fat?
Raw Vegan bar and cookie recipes are often pretty heavily made up of nuts, and that means FAT galore! I have tried to keep the fats down in this recipe by using an almond flour made from the pulp left over after making almond mylk with a blender and strained through a nut mylk bag. The fat left in the pulp is negligible. Almonds also have the benefit over many other nuts in that they are a more 'alkaline' nut and will not cause digestive issues as often. You will be amazed at how much "mouth appeal" this recipe has (what you are looking for when you crave fats). I also use about a tablespoon of extra-virgin Coconut Oil and some coconut shreds , so these bars are not as LOW fat as you might want, but the fats are not hydrogenated, and coconut oil also has many online testimonies to health properties. These 'blondies' are not chock-full of the fat and calories that you find in many typical chocolate raw vegan brownie recipes.
If someone in your household (or office) is allergic to nuts, but not to seeds, you could use sunfower seeds instead of the almonds. Make the pulp "flour" just as you would make the almond pulp "flour".
How To Make Almond Mylk & Almond Pulp Flour
So, the day before you make your RAWkin' blond brownies you will want to make some delicious, nutritious and low-cost Almond Mylk so you can harvest the pulp to make the Almond Flour (see the video below for the details):
- 1 serving (about 1 Cup) Almond Mylk Pulp Flour, amount from 1 making of Almond Mylk
- 1/2 Cup Shredded Coconut
- 6 - 10 Medjool Dates, pitted, --other dates are fine too
- 1/8 - 1/4 C. Liquid Sweetener Maple Syrup, Raw Honey, etc., --raw honey will make this recipe "bee-gan"
- 1 Tablespoon Coconut Oil, --melted over hot water
- 1/2 Cup Cacao Nibs, --or substitute Raisins or Chopped Nuts
- Make the Almond Mylk the day before you plan to make the bars. Strain it with a Nut Mylk / Juicer Bag and put the pulp aside. After you have potted the Mylk, spread out the pulp evenly on dehydrator trays (or in regular or convection oven on cookie sheets) and dry. In dehydrator retain enzymes by not drying above 105 degrees F. Will take 3-6 hours. In oven, preheat to 300 degrees and dry in about 30-45 minutes. Pulp must be very dry. Whirl up in blender or food processor until the consistency of flour. If you choose not to make the pulp flour, you could use almond meal or regular almond flour.
- Combine all other ingredients except cacao nibs and about 1/2 of the coconut shreds in a food processor and process until well-mixed.
- Turn out into a bowl. Hand-mix in the nibs so they are distributed throughout the dough.
- Press into a pan and press remaining coconut onto the top of the bars in a uniform layer.
- Put into freezer in fridge and allow to set for a couple of hours or more. When completely firm, use pizza cutter to slice into the size of bar you want.
Notes on Blondies in General
- The 15th Century French word "blonde" (or "blond," for the male gender), derives its meaning from blondus (possibly a Germanic word) meaning "yellow."
- Somewhere along the way, the colour "blonde" morphed to include all references to people with light-coloured hair (particularly women), and even to describe the light beige finishes of wood and, of course, blondies, the light-coloured brownies
- Because of the proliferation of aging Boomer Babies in our society, my dear friend MaryLou states that it is now common knowledge that "white is the new blonde"
- There are lots of those bad "dumb blonde" jokes floating around, probably as an attempt to lessen the attractiveness of blondes through the ages... sorry, these sad-- even nasty-- stereotypes just don't work to make the non-Blonde lifestyle more alluring than the Blondie one. Maybe because of the balancing stereotype, as writer Dorothy Parker stated, "Blondes have more fun"?
- There is a whacky speculation that "blonde-blue eyed" genes popped up 11,000 years ago when the Ice Age food supplies were rapidly disappearing. For women to attract a male protector it was necessary to have something uniquely attractive about them, and thus they evolved lighter hair and blue eyes. Yeah, that's it. And, apparently, the World Health Organization projects that in less than 200 years, the blond gene will have run its course. No more "natural blondes". (from Where Did Blondes Come From?)
- Old-school ways to chemically alter the colour of one's hair to blonde used a stripping process involving ammonia and then hydrogen peroxide. Modern bleaching techniques have replaced ammonia with much less harsh chemicals. After the pigment is removed from the hair, a colouring dye is added. It is estimated that 75% of all the world's women have dyed their hair at some time, many of them opting for variations of blonde. (from the Chemical Blog).
Wisdom from Famous Blonde Mae West
Cynthia Zirkwitz (author) from Vancouver Island, Canada on April 19, 2015:
heheh.. poetryman6969 , you might enjoy them! Hope so! All the best, Cynthia
poetryman6969 on April 16, 2015:
I tend to be suspicious of food that sounds too healthy for me but I think I would like to give these a try.
Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 04, 2013:
BeautifulNatural, you are so welcome! Thank you for dropping by with your excellent opinion ;) All the best, Cynthia
BeautifulNatural on August 03, 2013:
Yum...this is so creative and it looks delightfully delicious. Raw food does not have to be boring--just add a little imagination and it is so good. Thank you for the recipe.
Cynthia Zirkwitz (author) from Vancouver Island, Canada on June 17, 2013:
Clara Mae, thank you for dropping by and commenting... and you're wise not to go to bed with this 'energy' in your tummy!
Clara Mae on June 13, 2013:
Looks yummy all right. I would probably use Xylitol instead of the liquid sweetener. Just looking over the recipes makes me hungry, but it's 10:00 p.m., not the time to eat!
Cynthia Zirkwitz (author) from Vancouver Island, Canada on June 11, 2013:
thanks for commenting Lyric! I'm sure you will like them. You can make them with regular ground up almond flour instead of the pulp from almond milk (that is then dehydrated and ground up into flour). They don't leave an overbearing sweet taste.. just sweet enough! All the best, Cynthia
Lyric Broere on June 11, 2013:
These look so good. I am sure going to try one :)