I have been experimenting with coconut flour– so far this is my favorite concoction! It’s not a flour that you can simply substitute for regular grain flour in most recipes. It is so rich in fiber that you need extra liquid/moist ingredients because it is very absorbent. Coconut flour is popular with those who eat gluten-free, follow a “paleo” diet or are carb-conscious (it is low in digestible carbohydrates). I just love anything coconut!
According to my Let’s Do Organic Coconut Flour, a 2 tablespoon serving has 70 calories, 2.5g fat, 9g carbohydrate, 6g fiber and 3g protein.
And now on to the blondie recipe. You will need a food processor and an 8X8″ baking pan.
Preheat your oven to 350 F
Blend the following in your food processor until a uniform dough forms:
- 1 cup medjool dates (pit them first)
- 1/2 cup coconut flour
- 1/2 cup almond butter
- 1/3 cup coconut butter (unless you are lucky enough to live in a nice warm climate, you will need to soften this first)
- 1/4 cup maple syrup
- 2 tsp almond extract
- sea salt, optional (I usually just give a few twists of the salt grinder)
Once you’ve blended your dough, pulse in 1/2 cup chocolate chips (I used mini chocolate chips). You can also add slivered or chopped almonds.
Press dough firmly and evenly into 8X8″ baking pan.
Optional: Add 1/4 cup chocolate chips or slivered almonds to the top and press into the dough.
Bake at 350 for 20 minutes. Let cool and then cut into squares and enjoy!
Makes 9 large blondies
A large bowlful of blondie bites! I like to stash them in the freezer. They don’t freeze solid and you can keep them longer this way. I love to have healthy little sweet treats like this available for after dinner or to go with a cup of afternoon tea.
Here is another batch I made with cashew butter….so moist and sweet:
Check out these jumbo chocolate chips by Ghirardelli:
Be warm, cozy and happy. Spring IS here, right? Just checking. Stay patient because I just know the days of sunshine, opening windows and biking are right around the bend….