Blondies with Triple Berry Swirl
Yield: 16 bars
  • 1 tablespoon flaxseed
  • 3/4 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup + 1 tablespoon maple syrup, divided
  • 1/3 cup unsweetened almond milk
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla
  • 1/3 cup raw cashews, soaked for a least 4 hours and drained
  • 3/4 cup mixture of raspberries, blackberries, and blueberries, fresh or frozen and thawed, divided
  1. Preheat oven to 350°F. Grease an 8 x 8 pan. Combine flaxseed with 3 tablespoons water; set aside.
  2. In a large bowl, combine flour, baking powder, and salt. Mix in flaxseed mixture, 1/3 cup maple syrup, almond milk, almond butter, and vanilla. Pour into prepared pan.
  3. In a blender combine cashews, 1/4 cup of the mixed berries, and 1 tablespoon maple syrup. Add water as needed and blend until combined.
  4. Place dollops of the cashew-berry mixture on the blondie batter, top with remaining crushed berries, and swirl with a knife (You may not need all the cashew-berry mixture depending on how much water you added).
  5. Bake for 25-27 minutes, until set in the middle and a toothpick inserted comes out clean.
  6. Store leftovers in the fridge.
Nutrition Information
Serving size: 1 bar Calories: 60 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 10g Sugar: 5g Sodium: 100mg Fiber: 1g Protein: 1g Cholesterol: 0mg
Recipe by Handful of Raspberries at