Receta Guest Post: Honeymoon Blondies from KellyBakes
I’m off on honeymoon in Spain at the moment, which means I’m probably stuffing my face with delicious food as we speak (or plotting my next meal… or sleeping off a previous meal… or maybe making a token attempt at doing something other than eating).
While I’m away, I’ve asked some of my favourite bloggers to contribute posts – today, it’s Kelly of Kelly Bakes, who I first met a couple of years ago at Eat Write Retreat! in Washington DC. She’s a pocket-sized firecracker, a hilarious podcaster, and a gluten-free baker extraordinaire. (And also, she likes donuts and bourbon, which means we’re totally soulmates and stuff.)
So, without further ado… here’s Kelly!
When I think about honeymoons, a few things come to mind: sunshine, warm places and lots of tropical fruity drinks.
So, in spirit of Isabelle’s honeymoon, I adapted a recipe from The Back in the Day Bakery Cookbook to share with you.
The original recipe calls for bourbon, which, if you follow Izz and I on Twitter, you’ll probably notice we’re big fans of. But, in the spirit of relaxing, treating yourself and all things warm, honeymoonish and wonderful, I thought I’d change things up and add a little summery island flair instead. There’s plenty of coconut to go around, as these little guys have coconut oil, shredded coconut and coconut rum (because nothing says honeymoon like a tropical cocktail made with coconut rum!).
These blondies are also on the sweet side, so feel free to drop the coconut rum down to a tablespoon or use unsweetened coconut if you wish. The semi-sweet chocolate cuts through the sweetness quite nicely and compliments the banana, which of course adds that moist and fudgey texture, signature to a good blondie.
Even if you’re not headed to a sunny somewhere with tropical drinks sometime soon, I hope you’ll give these Honeymoon Blondies a try!
Honeymoon Blondies
Recipe type: Dessert
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 9
These chewy blondies are the next best thing to basking on a tropical beach with a big umbrella drink. Though I bet they’d be pretty awesome for basking on a beach with a big umbrella drink, too.
Ingredients
- 1 cup gluten free flour blend + ½ teaspoon xantham gum (or 1 cup unbleached all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup coconut oil, melted
- 1 cup packed light brown sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut rum
- 1 small mashed overripe banana (approximately ½ cup)
- ¼ cup shredded coconut, toasted
- ¼ cup semisweet chocolate chips
- ¼ cup macadamia nuts, chopped
Instructions
Position oven rack to the center of the oven. Preheat oven to 350F.
Grease a 8×8” pan.
In a medium bowl, combine flour, baking powder and salt.
In the bowl of a stand mixer, combined melted coconut oil and brown sugar. Beat 2 minutes. Add egg, vanilla and coconut rum. Beat an additional 2 minutes.
Add half the flour mixture to the bowl and beat 0n low until just combined. Beat in the mashed banana until combined. Beat in the remaining flour mixture until incorporated.
Turn off mixer. Stir in coconut, chocolate chips and macadamia nuts until evenly mixed. Transfer into greased 8×8” pan.
Bake for 25-30 minutes or until golden brown.
Allow to cool, cut into bars and serve at room temperature or serve warm, cut into large squares and top with ice cream. (Bars/squares can be kept in an airtight container for up to a week… if they last that long :)
Enjoy!
3.2.1230
About the author
Isabelle Boucher
I'm a 30-something coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Boy and two cats to feed.
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