{primal salted caramel blondies}

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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.

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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.

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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!

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do you have a favorite grain-free dessert recipe?  i’d love a taste!  share your recipe!!

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want to make this for yourself?  here’s the recipe!  print and enjoy – and let me know what you think!!

{primal salted caramel blondies}


  • 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


  1. Combine water and flax meal and let sit.
  2. Combine nut flour and coconut flour.
  3. Cream together butter, coconut oil, honey, maple syrup, and almond butter in the bowl of a stand mixer.
  4. Add coconut milk, eggs, and vanilla and then slowly add flour mixture, continuing to mix until blended.
  5. Pour into a well-greased 9x13 baking dish.
  6. Dribble raw caramel onto batter and use a butter knife to swirl into a pattern in batter.
  7. Bake in 350 degree oven for 25-35 minutes, or until a toothpick inserted to the cake comes out clean.
  8. Serve warm. If desired, drizzle with additional caramel and sliced bananas.

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6 Comment

  1. Reply
    February 8, 2014 at 2:15 am

    Salted Caramel Blondies that are gluten free and refined sugar free. My day was just made! Can’t wait to make these!

    xx Kate

    The Hag

    1. Reply
      February 8, 2014 at 3:00 am

      Kate, let me know if you make them!! I’m craving them right now…

  2. Reply
    February 8, 2014 at 9:27 pm

    These look amazing! Yum. I’ve used coconut flour a few times but the more eggy texture kind-of through me. I bet the almond butter helps that in here!

    1. Reply
      February 9, 2014 at 3:30 pm

      Deanna – I do think the almond butter helps! I was concerned it would TASTE like almond butter, but it didn’t. I also think the ratio of nut-to-coconut flour helped. I’m brainstorming a replacement for a friend who can’t do nuts, though!

  3. Reply
    Mommy on Demand
    February 9, 2014 at 11:33 pm

    I love almond butter, i bet these taste amazing! Thanks for sharing at The Weekend Retreat, hope tosee you back on Thursday!


    1. Reply
      February 11, 2014 at 6:24 pm

      @mommy on demand – YES! and i loved joining you all – i will be back again. so fun finding awesome blog-sisters!

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