Maple Coconut Bondies (grain-free, dairy-free)
1/2 cup coconut sugar
1/2 maple sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
2 eggs
1/2 cup almond flour
1/4 cup tapioca starch
1/4 teaspoon salt
1 cup shredded coconut (not sweetened)
Preheat oven to 350°. Oil an 8″ x 8″ pan and line bottom with a square of parchment paper.
In a large bowl combine coconut and maple sugars and mix well. Stir in melted coconut oil. Mix in vanilla extract and eggs. Beat mixture well.
In a small bowl combine flour, starch, and salt and mix well breaking up any clumps in the flour. Dump dry ingredients into wet ingredients and mix until well combined. Finally, stir in shredded coconut.
Spread batter in prepared pan and bake for 30-35 minutes until browned and center is set. Cool completely before serving.
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This was a tasty recipe! I made it with chocolate chips instead of coconut and had to sub butter for the coconut oil because I didn’t have enough.They tasted a lot like traditional blondies except they had a bit of a chewier consistency (almost mochi-like from the tapioca flour) and my chocolate all sunk to the bottom, which was unfortunate but still really tasty. Thanks!
Hi Jennika! Thanks for trying out the recipe. Sounds good with chocolate, I’ll try to develop a batter perhaps that would suspend the chocolate chips better. I do adore blondies so this gives me a great excuse to make another batch!