for some reason, i’ve not had great success with coconut flour. i’ve been reading some online tips and i’m hopeful. and tonight, i did some experimenting, and my doubts faded away. no sign here of the almost grainy, dry mouth-feel i’d had before. just light, fluffy, moist, wonderfulness.
this “blondie” is very light and cake-like in texture, not the dense gooey feel you often get in a traditional blondie. so you might want to put this up as a salted caramel cake. coffee cake, even, you can call it, if it’ll make you feel happier about eating it for breakfast. because you’ll want to.
my sweet stacy-friend sliced bananas over hers and drizzled it with more of the caramel. i promptly did the same. give it a try!
do you have a favorite grain-free dessert recipe? i’d love a taste! share your recipe!!
want to make this for yourself? here’s the recipe! print and enjoy – and let me know what you think!!
- 2 tablespoons flax meal + water to make 1 cup total
- 1/2 cup butter
- 1/2 cup coconut oil
- 1/4 cup honey
- 1/4 cup pure maple syrup
- 1 cup almond butter (or use sunflower seed butter)
- 1/2 cup coconut milk
- 4 large eggs
- 1 teaspoon vanilla
- 3/4 cup coconut flour
- 1 cup almond flour or walnut meal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup raw caramel
- Combine water and flax meal and let sit.
- Combine nut flour and coconut flour.
- Cream together butter, coconut oil, honey, maple syrup, and almond butter in the bowl of a stand mixer.
- Add coconut milk, eggs, and vanilla and then slowly add flour mixture, continuing to mix until blended.
- Pour into a well-greased 9x13 baking dish.
- Dribble raw caramel onto batter and use a butter knife to swirl into a pattern in batter.
- Bake in 350 degree oven for 25-35 minutes, or until a toothpick inserted to the cake comes out clean.
- Serve warm. If desired, drizzle with additional caramel and sliced bananas.