Low Acid Blondies

These blondies are soft, golden, and filled with gentle sweetness. They skip acidic ingredients like chocolate and baking soda, using stomach-soothing carob chips or dried fruits instead. Perfect for those managing GERD or looking for a low acidity treat, these blondies are easy to bake and easy on your stomach.

Ingredients Needed:

• 1¾ cups all-purpose flour: neutral base, low acid.
• 1 teaspoon baking powder: gentle rising agent.
• ¾ teaspoon salt: use a low-sodium type if needed.
• 1 cup light brown sugar: soft texture and mild sweetness.
• ½ cup unsalted butter (melted): adds richness, reflux-friendly in moderation.
• 1 large egg: helps bind and add moisture.
• 1 teaspoon glycerin-based vanilla flavor (optional): avoids alcohol and acid.
• 1 cup carob chips or dried blueberries: acid reflux safe mix-in.

How To Make Low Acid Blondies:

Preheat & Prepare Pan:
Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving a 2-inch overhang on two sides.

Mix Dry Ingredients:
In a bowl, whisk flour, baking powder, and salt.

Combine Wet Ingredients:
In another bowl, whisk melted butter and brown sugar. Add egg and vanilla flavor. Whisk until thick and smooth.

Combine & Add Mix-ins:
Stir dry ingredients into wet mix until nearly combined. Fold in ¾ cup of carob chips or dried fruit.

Spread in Pan & Bake:
Spread batter evenly in pan. Sprinkle remaining ¼ cup of mix-ins on top. Bake for 32–36 minutes until edges are golden and a toothpick comes out clean.

Cool Before Cutting:
Let blondies cool completely in the pan before slicing into squares.

Recipe Tips:

• Avoid baking soda—it can increase stomach acid.
• Use carob chips as a low acid chocolate substitute.
• Skip nuts if you’re very sensitive to fats.
• Let blondies cool fully to help them set properly.

How to Store & Reheat:

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: Keep up to 5 days. Best enjoyed at room temperature.
• Freezer: Freeze for up to 2 months. Thaw at room temp before serving.

Nutrition Facts (Approximate per serving):

• Calories: 340
• Sodium: 105 mg
• Protein: 3 g
• Fat: 16 g
• Carbs: 45 g
• Fibre: 1 g
• Sugar: 26 g

FAQs:

Are blondies OK for acid reflux?
Traditional blondies may trigger symptoms, but these use reflux-friendly swaps like carob chips and no baking soda.

What’s a good chocolate substitute for acid reflux?
Carob is a low acid alternative that tastes sweet and is gentle on digestion.

Can I make low acid blondies without eggs?
Yes, use a low acid egg substitute like chia gel (1 tbsp chia + 3 tbsp water) if tolerated.

Are dried fruits OK in low acid desserts?
Yes, gentle fruits like blueberries or apples are good low acid options in small amounts.

Can I use gluten-free flour?
Yes, use a gluten-free all-purpose blend if needed—it won’t affect acidity.

Try More Recipes:

• Low Acid Porridge
• Low Acid Egg Muffins
• Low Acid Breakfast Burrito

Low Acid Blondies

Recipe by Evelyn ReedCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

5

minutes

Cooking time

36

minutes

Calories

340

kcal

Sweet and chewy blondies made with carob chips and no acid triggers. A gentle treat perfect for sensitive stomachs.

Ingredients

• 1¾ cups all-purpose flour
  

• 1 tsp baking powder
  

• ¾ tsp salt
  

• 1 cup light brown sugar
  

• ½ cup unsalted butter, melted
  

• 1 tsp glycerin-based vanilla flavor (optional)
  

• 1 large egg
  

• 1 cup carob chips or dried blueberries

Directions

• Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
  
• Mix flour, baking powder, and salt in a bowl.
  
• In another bowl, whisk brown sugar and melted butter. Add egg and vanilla flavor.
  
• Stir dry mix into wet mix. Fold in ¾ cup of mix-ins.
  
• Spread batter into pan. Press remaining ¼ cup of mix-ins on top.
  
• Bake 32–36 minutes, until edges are golden and center is set.
  
• Cool completely before slicing.