I’ve received a lot of requests for more coconut flour recipes since publishing my coconut flour cupcakes, and because I am loving baking with it, I’m happy to oblige.
Two additional requests have accompanied the coconut flour requests: egg-free and nut-free recipes. The egg-free request is tricky: coconut flour does not work like other flours–it absorbs far more liquid than grain flours–so simple substitutions (e.g., flax eggs in place of a regular eggs) can literally fall flat. But I’m finding that with some experimenting, some incredible treats can be made, treats that are healthy, incredibly easy, and free of grains, gluten, excess sugar and even eggs.
For example, my Banana Blondies. Quick and easy to make (blend, spread, bake), packed with wholesome ingredients, incredibly delicious, and kid approved (double thumbs up from the Nickster), they are just what we all need on hand to feel energized, satisfied and happy in the days and weeks ahead. And because they are Paleo, grain-free, gluten-free, nut-free, and vegan, you can share them with almost everyone on your list.
Did I mention that you can eat the batter? I schmeared my sleeve from wrist to elbow reaching to the bottom of the blender for the final scrapings of coconutty-butterscotchy-gooey goodness. It was worth it.
A quick note about texture: even if you love a warm, gooey blondie, these benefit from cooling completely before removing from the pan and cutting. They have a fudge-y texture that is amped up by a few chocolate chips. But honestly, these are so good you don’t even need the chocolate (yes, I said that). Enjoy!