Vegan Coconut Flour Blondies (Oil-Free, GF)
You have hit the jackpot: vegan coconut flour blondies that are also oil-free, grain-free, gluten-free and Paleo! They are made in minutes and taste sublime.
Servings: 16 blondies
Equipment
- 1 8-inch (20 cm) square baking pan
Ingredients
- 2 large bananas very ripe!, peeled
- 1/2 cup tahini, well-stirred (see notes for options)
- 1/3 cup pure maple syrup (see notes for options)
- 1/3 cup coconut flour
- 1.5 teaspoons vanilla extract
- 1/2 teaspoon baking powder (certified GF, as needed)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Optional 3 to 4 tablespoons miniature dark chocolate chips
Instructions
- Preheat oven to 350F (180C). Line an 8x8-inch (20x20 cm) baking pan with parchment or foil.
- Place all of the ingredients except the chocolate chips into a blender or food processor. Process, using on/off pulses, until mixtures starts to blend into batter (pulse to avoid overloading the machine). Process on High for 15-30 seconds until smooth.
- Spread batter into prepared pan, smoothing top. Sprinkle with chocolate chips, if using.
- Bake in preheated oven for 24 to 28 minutes or until golden brown and surface feel dry. Transfer to a cooling rack and cool completely in pan.
Notes
Maple Syrup Alternatives: Swap another liquid sweetener, like agave nectar, brown rice syrup, date syrup, or coconut nectar in place of the maple syrup.
Tahini Alternatives: Any other creamy nut or seed butter can be used in place of the tahini. For example, peanut butter, almond butter, cashew butter, sunflower seed butter or pumpkin seed butter.
Storage: Store the blondies in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
Nutrition
Serving: 1square | Calories: 98kcal | Carbohydrates: 12.6g | Protein: 1.7g | Fat: 5g | Saturated Fat: 1.1g | Sodium: 48mg | Fiber: 1.9g | Sugar: 7.4g