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!
- 2 large bananas (very ripe!), peeled
- ½ cup tahini (well-stirred) or smooth sunflower seed butter
- ⅓ cup pure maple syrup (or honey, if not vegan)
- ⅓ cup coconut flour
- 1-1/2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 tablespoons semisweet miniature vegan chocolate chips (e.g., Sunspire)
- Preheat oven to 350F. Line an 8x8-inch 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.
(2) Any other creamy nut or seed butter can be used in place of the tahini--it's up to you and your dietary needs.
(3) Store the bars in an airtight container in the refrigerator for up to 1 week.