Black Sesame & White Chocolate Breakfast Blondies
These Black Sesame & White Chocolate Breakfast Blondies are a great breakfast option when you are looking for something that taste indulgent but is chocked full of healthy ingredients.
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It’s starting to become that part of winter where all I want to do is snuggle up under a blanket and binge eat allll the sweet things. I’m convinced it’s a coping mechanism for my body which is craving sunshine and warmth but only finding sweets tucked into the freezer instead.
In an attempt to not gain anymore winter weight, I’m compromising with my body by making baked goods that are on the healthier side while still feeling indulgent and satisfying. Because even if you aren’t constantly craving sweets, why wouldn’t you want to eat breakfast blondies for breakfast??
This recipe uses Bob’s Red Mill almond flour to create a light and airy gluten-free blondie that is chocked full nut protein. The almond flour is fine enough to blend in beautifully to the blondies while still giving them a sturdy base.
I also whip in tahini, black sesame seeds, and white chocolate chips to really give these blondies some extra flavor. The savory tahini helps to counteract the rather sweet (but delicious!) white chocolate chips. I also love to serve a slice of this with scoop of greek yogurt for an extra filling breakfast.
When whipping the batter for these, make sure you really take the time to whip it so the batter ends up light and fluffy which will help yield a fluffier end product.
These Black Sesame & White Chocolate Breakfast Blondies are a great breakfast option when you are looking for something that taste indulgent but is chocked full of healthy ingredients.
- 6 Tbsp butter softened
- 1/3 cup maple syrup
- 3/4 cup tahini
- 3 large eggs
- 3/4 cup Bob's Red Mill Almond Flour
- 1/8 tsp cardamom powder
- 1/4 tsp salt
- 1 Tbsp chia seed
- 1/2 tsp baking powder
- 1/2 cup white chocolate chips
- 1 Tbsp black sesame seeds
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Preheat oven to 350 degrees and grease a 9 inch tart pan (feel free to use an 8×8 square pan if it's all you have on hand and note it may take a touch longer to bake).
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In a stand mixer fitted with the paddle attachment, cream the butter, tahini, and maple syrup together until completely incorporated, at least 30 seconds. Add the eggs, one at a time, beating on high for 1 minutes between each addition to work with lots of air.
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In a seperate mixing bowl, whisk together the almond flour, cardamom, salt, baking powder, and chia seeds.
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Turn the stand mixer to medium-low and slowly add in the batter while mixing, just until combined. Remove the bowl from the stand mixer and gently fold in 1/4 cup white chocolate chips and the sesame seeds, trying to avoid deflating the batter as much as possible.
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Transfer batter to prepared tart pan and bake for 22-25 minutes or until a toothpick comes out clean from the center. Let cool completely before slicing.
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Serve with greek yogurt, additional sesame seeds, and white chocolate chips.
4 Comments
George Giurea
Hi,
Could you translate those quantities in grams and ml?
Thank you.
NC
George Giureaput the ingredients metrics in google,it will do all the conversions for you..Are you new to the internet? This is common sense.
Lidwien
Thanks for this recipe! My family and I really enjoyed it 🙂
I think you might have forgotten to include the baking powder in the recipe instructions though – I added it in with the dry ingredients but just wanted to point it out for other readers.
Shellywest
LidwienYay – glad you enjoyed this recipe and thanks for flagging!