Coconut Chocolate Chip Blondies
MAKES 16 SQUARES
Coconut flour gives these blondies a dense texture and nutty flavor. Soaked dates stand in for brown sugar, adding a sweet taste without refined sugar. They blend in so well, you won’t even notice. Like most coconut flour desserts, these bars taste even better after 24 hours in a covered container.
½ cup soft, pitted dates
- Warm water, to cover dates
½ cup sifted coconut flour
¼ cup gluten-free All-Purpose Flour Blend
½ teaspoon baking soda
½ teaspoon guar gum or xanthan gum
¼ teaspoon salt
½ cup extra-virgin coconut oil or palm shortening or olive oil
¼ cup + 2 tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1. Place dates in a shallow bowl. Pour warm water over them to just cover. Let stand for 1 to 4 hours. Then scoop the dates out with a slotted spoon, leaving the liquid behind.
2. Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, greasing the top of the paper and bottom and sides of the pan.
3. Lightly spoon flours into a measuring cup and level with a knife. Place flours, baking soda, guar gum and salt in a bowl, whisking to combine. Set aside.
4. Combine soaked dates, oil or shortening, eggs, honey, and vanilla in the bowl of a food processor fitted with a metal blade. Mix until smooth. Add dry ingredients and blend only enough to combine. Scrape batter into a bowl and fold in chocolate chips. Batter will be stiff like cookie dough. (If you don’t have a food processor, purée dates, honey, eggs, and vanilla in blender until smooth. Pour mixture into a bowl. Stir in dry ingredients and then chocolate chips.)
5. Spread batter into prepared pan and bake for 24 to 30 minutes on middle rack of preheated oven until a toothpick inserted into the center comes out clean or with only a few crumbs. Allow blondies to cool in the pan for about 10 minutes. Then turn onto a rack to cool completely before cutting. Store in a covered container until used.
Each serving contains 187 calories, 12g total fat, 9g saturated fat, 0g trans fat, 26mg cholesterol, 84mg sodium, 22g carbohydrate, 3g fiber, 2g protein.
For Egg-Free Blondies, replace 2 eggs with ¼ cup Ener-G egg replacer mixed with ¼ cup hot water. Whisk until smooth and gooey. Add to the wet ingredients in step 4 and proceed with recipe as instructed.
For Raisin Blondies, replace 1 cup chocolate chips with 1 cup raisins or use ½ cup raisins or dried cranberries + ½ cup coarsely chopped, lightly toasted green pumpkin seeds or almonds, walnuts or pecans, if tolerated.