Buttery Cake Batter Blondies

SERVING SIZE: 30g piece

YIELDS: 15 Servings

– 16g rainbow sprinkles
– 80g coconut flour
– 6g ground chia seeds
– 36g cake batter or vanilla whey
– 50g cashew butter
– 114g light butter (1 stick)
– 50g unsweetened applesauce
– 30g egg whites
– 120g cashew milk
– 1/2 tsp baking powder
– 1 tsp butter extract
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. In a small bowl, melt butter and cashew butter. In another large bowl, mix all dry ingredients. Save half of the sprinkles for later.
3. Pour the butter mixture into the dry ingredients and stir thoroughly.
4. Add applesauce, egg whites, and cashew milk and mix together until a dough consistency is reached.
5. Place dough on cookie sheet/cake pan lined with parchment paper and form into a square shape about ½” thick. Sprinkle remaining rainbow sprinkles on top and lightly press into dough.
6. Bake for 25-30 minutes until a toothpick can be placed in blondies and comes out clean. Enjoy!