Snickerdoodle Blondies GF, Flourless | Re-Blog } In time for Thanksgiving

Always on a search for alternative recipes for all occaisions. I can’t settle for the usual flour-full, nutrient-deficient treats—ever.

I love raw food treats but cannot possibly please everyone in my family with them, nor can I go out and buy boat loads of nuts and dates to make all of the raw food desserts out there (but I do amap (as much as possible)).

 I like the creativity in this recipe. It is like a twist on the black bean brownie; seems like a recipe that may have just popped into her head while waking one morning—that’s how it happens to me.

I am a recipe creator, too, but I must give credit to DAMY Health for this one. This recipe is  mildly adapted from her recipe for snickerdoodle blondies.

Here you have agreat way to increase the cinnamon in your diet since it helps defeat diabetes by balancing blood sugar. It also helps preserve food and  beat bacteria that causes stomach ulcers and stomach cancer. With 2-1/2 tablespoons for the whole recipe, that’s more than a 1/2 teaspoon cinnamon per square.

Scroll down if you wish to check out her version.



For Gluten-free cinnamony snickerdoodly blondies:


  • 1/2 cup  pumpkin puree
  • 1/2 cup nut butter (I used half almond, half peanut)
  • 1/4 cup agave nectar, or maple syrup
  • 1/2 teaspoon stevia powder
  • 1 omega-3 enhanced organic egg
  • 2 egg whites (1/4 cup) 
  • 1/4 teapoon  sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cup chickpeas
  • 1- 1/2 teaspoons vanilla extract
  • 1 1/2 tablespoons (or more – to taste) cinnamon

Cinnamon swirl topping:

  • 1 Tbsp cinnamon
  • 1/2 teaspoon stevia powder


  1. Preheat oven to 350 F.
  2. Place all Blondie ingredients in the food processor and blend until smooth (stopping to scrape down the sides).
  3. Spray an 8×8 baking dish with lecithin cooking spray
  4. Spread blondie batter evenly in dish.
  5. Sprinkle cinnamon stevia topping.
  6. Using a knife swirl cinnamon stevia topping (or create the look you desire).
  7. Place in the oven and bake for 40 minutes.
  8. Remove from oven and let sit in the baking dish for 10 minutes.
  9. Cut into brownie size pieces.
  10. Place on a cooling rack and enjoy!
  11. Storage tip – Place these brownies in a sealed-tight container and store in the refrigerator

 PLANS for the leftover pumpkin?

Make oatmeal tomorrow morning and stir in pumpkin, stevia, and pumpkin pie spice. Serve with nuts and almond milk. Enjoy!

Snickerdoodle Blondies GF, Flourless & Reduced Fat | Amy Layne Paradigm Blog.

About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a past trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us.
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