Walnut Blondies
5.2g
Net Carbs
8.7g
Protein
26.2g
Fat
2.1g
Fiber
286
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 cup Unsalted Butter Stick
- 1 cup Whole Grain Soy Flour
- 2 servings Unsweetened Baking Chocolate Squares
- 1 1/2 teaspoons Baking Powder (Straight Phosphate, Double Acting)
- 1 cup chopped English Walnuts
- 3 large Eggs (Whole)
- 1 ounce Vital Wheat Gluten
- 1/2 teaspoon Cinnamon
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 1 teaspoon Vanilla Extract
- 1/2 cup 100% Stone Ground Whole Wheat Pastry Flour
Directions:
- Heat oven to 325°F. Toast walnuts on a sheet pan for 8-10 minutes, cool and then coarsely chop. Set aside.
- Line a 13-by-9-inch baking pan with aluminum foil extending 2 inches over both short sides of pan. Grease foil, and set aside.
- Whisk butter, sugar substitute, eggs and vanilla extract together in a large bowl. In another bowl whisk flours, gluten, baking powder and cinnamon together; stir into butter mixture until well combined. Stir in walnuts. Spread evenly into prepared pan. Bake until puffed and set, and a toothpick inserted in center comes out clean (top will not be browned), 12 to 14 minutes.
- Cool completely in pan on a wire rack. Drizzle chocolate in thin lines over entire surface of blondies. Let stand until set, about 1 hour. (The recipe can be prepared up to this point, covered with plastic wrap and stored at room temperature overnight.)
- Firmly gripping the foil on both ends, lift blondies out of pan, and place on work surface. Cut into 12 pieces, and serve.
