To Your Health Sprouted Flour Co.

Whole-Grain Sprouted Blondies
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Whole-Grain Sprouted Blondies
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
  • 1 stick organic unsalted butter
  • 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
  • 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 large organic or pastured eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • add-ins (see variations below)
  1. Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
  3. Whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
  5. Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes

Add-In Variations:

  • PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
  • Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
  • Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
  • Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
  • Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
  • Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips


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