From coast to coast to coast, Canada is home to a number of wild berry varieties. Many, like mulberries, even grow in urban backyards. Berries are one of the easiest wild foods to locate during the summer months—a very good thing, as you’ll want to make these fudgy blondies more than once.
Use the wild berries available in your neck of the woods such as wild blueberries, Saskatoon berries, mulberries, or salal berries.
Wild Berry Cardamom Blondies
Ingredients
- 1/2 cup (125 mL) almond flour
- 1/2 cup (125 mL) whole wheat pastry flour, or spelt flour, or gluten-free all-purpose flour
- 1/3 cup (75 mL) evaporated cane sugar, or coconut sugar
- 1/3 cup (75 mL) unsweetened almond milk, or soy milk
- 1/3 cup (75 mL) extra-virgin olive oil, or melted unsalted butter
- 1 large organic egg
- 2 tsp (10 mL) vanilla extract
- 1 tsp (5 mL) ground cardamom
- 1/4 tsp (1 mL) almond extract (optional)
- 1/4 tsp (1 mL) sea salt
- 2 cups (500 mL) fresh or frozen (not defrosted) wild berries
- Chopped fresh lemon verbena and sliced almonds, for garnish
Nutrition
Per serving:
- calories176
- protein3g
- fat11g
- saturated fat1g
- trans fat0g
- carbohydrates17g
- sugars8g
- fibre2g
- sodium87mg
Directions
01
Preheat oven to 350 F (180 C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper.
02
In large bowl, mix together all ingredients except berries until smooth and fully combined. Gently mix in berries, pour into prepared pan, and smooth top.
03
Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out mostly clean. Cool to room temperature and slice into bars or squares. Refrigerate leftovers airtight for up to 4 days.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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