Baking is my ultimate therapy.
The only concern? We’re spending a lot of time sitting on our butts and hiding out at home these days, and the more I’m stressed, the more I will bake, and the more I will eat. Fortunately, I’m also trying to do the other things that relieve stress, like yoga, meditation and walks in the neighbourhood, so it should all even out. What are you doing?
Even healthy treats shouldn’t be a meal replacement, but when you put plenty of nutrient-dense ingredients into your desserts, they can certainly be part of a healthy diet. So I’m focusing on vitamin- and mineral-rich goodies that also happen to freeze well; that way, we won’t eat them all at once.
Some of the star elements in these blondies that will boost your immunity and ability to recover from infection:
Tahini – zinc slows immune response and controls inflammation, and Vitamin E is a powerful antioxidant that fights infection.
Sweet potato – Vitamins A and C provide antioxidant-packed immune strength to fight damage in the body, and B6 increases mood and immune function.
Tigernut flour – prebiotic fibre feeds your gut microbiome to keep your digestion, emotions and more working optimally. I found this one on Amazon and it’s a great deal. (You can also swap this for almond flour, which is probably easier to find right now.)
Chia seeds – tons of fibre helps eliminate toxins and balance blood sugar, keeping your body running like a smooth machine, especially in times of stress.
Now let’s all have a virtual baking party and make some delicious magic happen! Keep them in the fridge for a daily afternoon boost or freeze them for more occasional snacking.
Sweet potato tahini blondies
Prep Time 20 mins
Cook Time 25 mins
Keyword: chocolate, dairy-free, egg-free, gluten-free, grain-free, paleo, sweet potato, tahini, vegan
½ cup sweet potato cooked and mashed
½ cup tahini
½ cup coconut sugar
2 chia eggs 2 Tb ground chia + 6 Tb water
2 tsp vanilla extract
1 cup tigernut flour
3 Tb coconut flour
½ tsp baking soda
¼ tsp salt
¼ cup dark chocolate chips
Preheat oven to 350ºF and line a square baking pan with parchment paper.
Combine the chia seeds and water and let sit for 5-10 minutes to gel.
Mix the sweet potato, tahini, coconut sugar, vanilla and chia egg well.
In a separate bowl, whisk together the tigernut flour, coconut flour, baking soda and salt.
Pour the wet ingredients into the dry and stir to combine.
Stir in the chocolate chips.
Pour into baking pan and smooth evenly.
Bake 25 minutes.
Let cool 10 minutes and remove from pan to cool completely on a rack.
Slice into 9 squares and store in the fridge for a week, or the freezer for up to 3 months.
This post may contain affiliate links. If you click on a link and make a purchase, I will receive a small commission at no cost to you. I only recommend products that I personally use and trust. Thank you for your support!