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Coconut Blondies

Coconut Blondies

Ingredients

Directions

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I’ve been trying to think of ways to use up coconut flour lately. I’ve got a bag of it in the cupboard and because it’s so absorbent you don’t need a lot of it. It’s a bit like that story of the magic porridge pot that keeps refilling itself because my coconut flour never runs out! I decided to have a go at making coconut blondies. I’ve never made a blondie before but I love brownies.

coconut blondies recipe

They’re really easy to make and they come out soft and moist with a toasty coconut flavour. The only thing I find with coconut flour is that it seems to absorb moisture in the air so coconut flour products only last for a few days before going a bit soggy. They’re best eaten on the day you make them.

If you like coconut flour, try my coconut pancake recipe!

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Step 1
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Preheat the oven to 180/160ºc fan and grease and line an 8in square baking tin. Cream the butter and sugar together until pale and add the eggs one at a time. Mix in the milk and vanilla.

Step 2
Mark as Complete

Add the coconut flour, desiccated coconut, salt and baking powder and mix until combined. If the mixture is very thick add more milk a little at a time. Bake until golden for 25 - 30 minutes and allow to cool before slicing into 9 pieces.

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  • 78 Views
  • Serves 9
  • Easy
  • 180/160°c fan

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Ingredients

Adjust Servings:
115g Unsalted Butter
100g Coconut Sugar You can use caster instead
65g Coconut Flour
60ml Milk
100g Desiccated Coconut
2 tsp Vanilla Extract
1/4 tsp Salt
1/4 tsp Baking Powder
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