Gluten-Free Matcha Blondie

Gluten-Free Matcha Blondie

Gluten-Free Matcha Blondie
Gluten-Free Matcha Blondie

"It’s made with whole grain oat flour, matcha green tea, organic stevia, and all-natural erythritol. You can substitute the erythritol with any natural sweetener you prefer, though, like raw sugar or evaporated cane juice. We ended up adding white chocolate into the blondie. If you want to make it vegan, leave it out. According to Jessica, baking gluten-free dessert is challenging enough in the oven. So she wasn’t sure if the Fusion Cooker can handle a recipe like this. The good news is that she was not disappointed. The entire cooking process, from start to finish, was done inside the Fusion Cooker on my counter. Both of us were a little worried that we wouldn’t be able to get the blondies out in one piece. We were holding our breaths when Jessica flipped the waterless pot of the Fusion Cooker upside down."

NotesOven Method: 1. Preheat the oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper both ways. 2. In a small bowl, whisk together the oat flour, quinoa (or sorghum flour), matcha, baking powder and salt. 3. In a large bowl, whisk together the applesauce, erythritol, melted cacao butter, melted coconut oil, almond milk, vanilla extract, stevia extract and butter flavor. 4. Add the dry ingredients over the wet ingredients and whisk well. 5. Mix in the optional white chocolate chips, if using. Pour the mixture into the prepared pan. 6. Bake for 35 minutes, or until the center of the brownies spring back when tapped. Let cool, then slice and serve!

Recipe adapted from Desserts With Benefits.

Serves12 Blondies

Preparation Time15 min

Cooking Time2 hr 30 min

Cooking Vessel SizeFusion Cooker


  • 1/2 cup (112g) Raw Cacao Butter, melted
  • 3/4 cups (185g) Unsweetened Applesauce
  • 1/3 cup Unsweetened Vanilla Almond Milk
  • 3/4 cup (144g) Granulated Erythritol
  • 1 teaspoon Stevia Extract
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Double Acting Baking Powder
  • 1/2 cup 120g Oat Flour
  • 1/2 cup + 2 tablespoons (85g) Quinoa Flour (or Sweet White Sorghum Flour)
  • 4 teaspoons Organic Matcha Powder
  1. Use the waterless pot of a Fusion Cooker. Select the “Cook” mode and level 3. Let it preheat for 1 minute.

  2. Add raw cacao butter in the pot and let it melt. Once the butter is melted, turn off the Fusion Cooker. Add applesauce, almond milk, and granulated erythritol. Use a silicone spatula to give it a gentle stir.

  3. Add stevia extract, vanilla extract, baking powder, oat flour, quinoa flour and matcha powder and salt into the mixture. Stir constantly until the mixture is smooth. Break down any lumps you come across with your silicone spatula.

  4. Add white chocolate chips, and mix again. Since the mixture is warm, the chocolate will start melting, but it doesn’t have to be completely melted before baking.

  5. Flatten the surface of the mixture and cover with the glass lid. Turn on the Fusion Cooker again, select “Bake” mode and press “Start.”

  6. Once the first round of baking is finished, carefully remove the glass lid and wipe off the condensation with a paper towel. Cover and bake again until the control panel of the Fusion Cooker displays “Fin.” Total baking time is around 2.5 hours.

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