Gluten-Free Matcha Blondie Fusion Cooker

Use the waterless pot of a Fusion Cooker. Select the “Cook” mode and level 3. Let it preheat for 1 minute.

Add Raw Cacao Butter (1/2 cup) in the pot and let it melt. Once the butter is melted, turn off the Fusion Cooker. Add Unsweetened Apple Sauce (3/4 cup), Unsweetened Vanilla Almond Milk (1/3 cup), and Granulated Erythritol (3/4 cup). Use a silicone spatula to give it a gentle stir.

Add Stevia Extract (1 tsp), Vanilla Extract (1 Tbsp), Baking Powder (1/2 tsp), Oat Flour (1/2 cup), Quinoa Flour (2/3 cup), Matcha Powder (1 1/3 Tbsp), Salt (1/4 tsp), and Natural Butter Flavor Extract (1 tsp) into the mixture.

Stir constantly until the mixture is smooth. Break down any lumps you come across with your silicone spatula.

Add White Chocolate Chips (1/2 cup), and mix again. Since the mixture is warm, the chocolate will start melting, but it doesn’t have to be completely melted before baking.

Flatten the surface of the mixture and cover with the glass lid. Turn on the Fusion Cooker again, select “Bake” mode and press “Start.”

Once the first round of baking is finished, carefully remove the glass lid and wipe off the condensation with a paper towel. Cover and bake again until the control panel of the Fusion Cooker displays “Fin.” Total baking time is around 2 1/2 hours.

Turn off the cooker, remove the waterless pot from the heating element. Let cool. Use a silicone spatula to separate the edge of the matcha blondie from the inside of the waterless pot. Cover with a large plate lined with parchment paper and flip the waterless pot.

The blondie will fall onto the plate upside down. If you’d like, flip it again onto a serving platter.

Decorate the matcha blondie by sifting more Matcha Powder (to taste) onto the service. Slice it up and enjoy!