alive logo

Wild Berry Cardamom Blondies

Serves 8.


    Wild Berry Cardamom Blondies

    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


    • 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


    Per serving:

    • calories176
    • protein3g
    • fat11g
      • saturated fat1g
      • trans fat0g
    • carbohydrates17g
      • sugars8g
      • fibre2g
    • sodium87mg



    Preheat oven to 350 F (180 C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper.


    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.


    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.



    SEE MORE »
    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.