Golden Millet & Coconut Blondies (Vegan & Gluten-Free)

Some days, I crave something soft and golden. Not chocolate or anything too intense, but warm, sweet, and substantial. 

It should make you feel grounded. These blondies emerged from that mood. 

Cooked millet provides form and tenderness, while coconut flour adds softness. The sweet tofu offers strength through its structure, protein, and creamy richness that quietly supports. 

They are not hard; they hold together, offering a soothing, steady sense of nourishment 😊

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Golden Millet & Coconut Blondies

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⏱️ Time & Prep

Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: ~55 minutes
Yield: 9 squares

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Ingredients

• 1 cup cooked millet groats (completely cooled)

• 1 cup sweet tofu

• 1 cup finely grated zucchini (lightly squeezed to remove excess water)

• ½ cup coconut flour

• ½ cup erythritol

• ¼ cup unsweetened plant milk

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• Pinch of salt

• Optional: 2 tablespoons chopped walnuts or white chocolate-style plant pieces

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Instructions

1. Preheat the oven to 175°C (350°F). Line a 20×20 cm baking pan with baking paper.

2. Grate the zucchini very finely. Gently squeeze out excess moisture using your hands or a clean towel. You don’t want it wet, just moist.

3. In a food processor, blend the cooked millet, sweet tofu, and zucchini until completely smooth. The mixture should look thick and creamy.

4. Add erythritol, plant milk, and vanilla. Blend again briefly to combine.

5. Transfer to a bowl and stir in coconut flour, baking powder, and salt. Let the batter sit for 3–5 minutes so the coconut flour can absorb moisture and thicken.

6. If using add-ins, fold them in gently.

7. Spread evenly into the prepared pan and smooth the top.

8. Bake for 30–35 minutes, until lightly golden and set in the center.

9. Let cool fully before slicing. The texture firms as it rests; warm, it'll be softer and more delicate.

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Notes / Variations

• If your zucchini is very watery, reduce plant milk to 2 tablespoons.

• For a warmer flavor profile, add ½ teaspoon cinnamon or cardamom.

• If you prefer a visible texture, reserve 2 tablespoons of grated zucchini and fold it in at the end, rather than blending all of it.

• These store beautifully in the fridge and become even more cohesive the next day.

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Nutrition Breakdown

Nutrient	Per Square
Calories	105 kcal
Protein	4.5 g
Carbs	12 g
Fiber	3.5 g
Fat	4 g