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!!
Ingredients
- 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
Instructions
- 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.
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Kate
February 8, 2014 at 2:15 amSalted 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
admin
February 8, 2014 at 3:00 amKate, let me know if you make them!! I’m craving them right now…
Deanna
February 8, 2014 at 9:27 pmThese 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!
admin
February 9, 2014 at 3:30 pmDeanna – 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!
Mommy on Demand
February 9, 2014 at 11:33 pmI love almond butter, i bet these taste amazing! Thanks for sharing at The Weekend Retreat, hope tosee you back on Thursday!
Reply
admin
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!