These squares of goodness were a happy accident. I pulled out all the ingredients in my cupboards that could aid to the making of some sort of cookie, and I ended up with a sort of brownie.. or, blondie in this case.
This recipe isn't yet perfect, even though the final product was, but that's what you get for baking free hand! I'll share what I've got in mostly estimated measurements but feel free to tweak what I've done and let me know if you hit on any good adjustments. If so, I'd love to hear about it below in the comment section!
So, here she is! Coconut-Peanut Butter Blondies.
Pre-heat your oven to 350F.
I used a non-stick 9x9 baking dish which didn't need to be greased.
1. In a small bowl, mix 3 tbsp ground flax seeds with 12 tbsp water. Put aside for a few minutes to allow the flax to absorb some of the water.
2. In a big bowl mix together the following ingredients with a fork until uniform:
1/2 C room temperature (liquid) virgin coconut oil
1/2 C natural chunky peanut butter
3/4 C brown sugar
3 tbsp maple syrup
2 tbsp ground flax seeds with 4 tbsp water (mix together in a bowl first and allow to sit for a few minutes)
1 tsp vanilla
1/2 tsp salt
3. In another bowl, mix the following dry ingredients together.
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C coconut flour (Bob's Red Mill)
1/2 C quinoa flour (or other)
4. Mix dry into wet, combine, pour in baking dish and cook for 16 minutes.
*Mixture should be a little thick and not quite 'pourable'. Feel free to use your fingers to smooth it out into the corners of the pan.
5. Mix together the following ingredients for the topping.
1/3 C natural chunky peanut butter
1/3 C raw, unsweetened coconut flakes
1/3 C icing sugar
1/4 tsp salt
6. After 16 minutes cooking time, take out the blondies from the oven and add crumble topping. Pat topping down into blondies and return to oven to cook for 3 more minutes.
7. Allow blondies to cool completely before cutting and serving. Before they are cooled they'll crumble. Store in the fridge.
Enjoy!
This recipe isn't yet perfect, even though the final product was, but that's what you get for baking free hand! I'll share what I've got in mostly estimated measurements but feel free to tweak what I've done and let me know if you hit on any good adjustments. If so, I'd love to hear about it below in the comment section!
So, here she is! Coconut-Peanut Butter Blondies.
Pre-heat your oven to 350F.
I used a non-stick 9x9 baking dish which didn't need to be greased.
1. In a small bowl, mix 3 tbsp ground flax seeds with 12 tbsp water. Put aside for a few minutes to allow the flax to absorb some of the water.
2. In a big bowl mix together the following ingredients with a fork until uniform:
1/2 C room temperature (liquid) virgin coconut oil
1/2 C natural chunky peanut butter
3/4 C brown sugar
3 tbsp maple syrup
2 tbsp ground flax seeds with 4 tbsp water (mix together in a bowl first and allow to sit for a few minutes)
1 tsp vanilla
1/2 tsp salt
3. In another bowl, mix the following dry ingredients together.
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C coconut flour (Bob's Red Mill)
1/2 C quinoa flour (or other)
4. Mix dry into wet, combine, pour in baking dish and cook for 16 minutes.
*Mixture should be a little thick and not quite 'pourable'. Feel free to use your fingers to smooth it out into the corners of the pan.
5. Mix together the following ingredients for the topping.
1/3 C natural chunky peanut butter
1/3 C raw, unsweetened coconut flakes
1/3 C icing sugar
1/4 tsp salt
6. After 16 minutes cooking time, take out the blondies from the oven and add crumble topping. Pat topping down into blondies and return to oven to cook for 3 more minutes.
7. Allow blondies to cool completely before cutting and serving. Before they are cooled they'll crumble. Store in the fridge.
Enjoy!