From protein-hearty hemp to omega-3-loaded flax, seeds are true nutritional powerhouses. Incorporating seeds into your daily diet is a great way to boost your health without giving up your favorite foods, and in Charlyne Mattox’s Cooking with Seeds (Lifelong Books, 2015), there’s something for every palate. These mouth-watering recipes for breakfasts, lunches, snacks, dinners and desserts use seven super seeds—chia, flax, hemp, poppy, pumpkin, sesame and sunflower—as key ingredients. Whether you have time for a full meal or just a snack, you can easily reap the benefits and the flavor of these little nutrient bombs. See below to learn how to make Cherry Almond Blondies.
You can purchase this book from the Mother Earth Living store: Cooking with Seeds.
Blondies are like a cross between a pound cake and a brownie—rich, buttery, and dense. These have a great mix of savory flavor from the chia seeds and almonds and mild sweetness from the cherries. When prepping the cherries, be sure to shake out as much liquid as possible. This will help keep the blondies from getting soggy. Store in an airtight container, at room temperature, for up to three days.
• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 1-1/2 cups all-purpose flour, spooned and leveled
• 1 cup white whole wheat flour, spooned and leveled
• 2 tablespoons toasted chia seeds
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1-1/2 cups packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 10-ounce bag frozen sweet cherries, defrosted, drained well, and coarsely chopped
• 1/2 cup roasted almonds, chopped
Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish. Line with parchment, leaving an overhang on 2 sides to help lift the blondies from the pan. Butter the paper. Whisk together the flours, chia seeds, baking powder, and salt in a bowl. Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well between each addition to fully incorporate. Add the vanilla and beat to combine. Reduce the mixer speed to low and gradually beat in the flour mixture. Stir in the cherries and almonds. Transfer the batter to the lined pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool the blondies in the pan for 20 minutes. Use the paper to lift them from the pan and transfer to a cooling rack to cool completely. Cut into 16 squares.
More from Cooking with Seeds:
• Chile-Roasted Squash Wedges with Sesame and Pumpkin Seeds Recipe
• Smoky White Bean Dip Recipe
Reprinted with permission from Cooking with Seeds written by Charlyne Mattox and published by Lifelong Books, 2015.