WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, June 15, 2012

Gluten free Toasted Coconut Blondie Brownies-

We needed a good recipe that not only Abby would enjoy, but company would enjoy-


This is a new favorite!

I substituted coconut oil for the butter-

Used homemade baking powder to avoid corn. Used our own gluten free flour to avoid corn.

Truly easy and delicious!

I added a heaping teaspoon of ginger powder as well for extra spicy.

Next time Abby and I think we will use the ginger syrup and some lemon with her corn free powdered sugar to make a sweet glaze instead of the coconut on top- though toasted coconut on top was really delicious too!

Thank you Tropical Traditions for this great recipe!

Gluten Free Toasted Coconut Ginger Blondies
Posted At : May 12, 2010 8:39 AM
Ahhh....the recipe you've all been waiting for. Well, maybe not all of you but some of you for sure.

When I posted the first Toasted Coconut Ginger Blondies recipe I promised a gluten free version. So here it is. I was very happy at how they turned out; creamy and moist with a nice chewy texture and toasty crunch from the toasted coconut on top. My mouth is full of said blondies as I type. Seriously.

You can use something else instead of ginger (like chocolate chips or nuts).But that's up to you. I just wanted to get rid of the rest of our candied ginger, so in they went.

Were you waiting for this recipe? Are you going to make it now? Tell me, I'd love to hear from you!

Sarah:)

Gluten Free Toasted Coconut Ginger Blondies


Gluten Free Toasted Coconut Ginger Blondies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Servings: 20 bars
Preparation Time: 15 minutes

12 tablespoons (1 1/2 stick) salted butter, melted(coconut oil)
1 cup brown sugar
4 teaspoons vanilla extract
2 eggs
2 teaspoons organic raw whole milk or coconut milk*
1/2 teaspoon baking powder
1 1/4 cups flour mix (see below)(used a gluten free/corn free mix instead)
1/2 cup chopped crystallized ginger
1/2 – 1 cup flaked coconut
Preheat oven to 350 degrees. Lightly grease an 7x11 inch pan with coconut oil.

Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.

Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.

Bake blondies until golden brown and coconut is toasted, about 20 minutes.

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum
Mix all ingredients together until well blended. Use as directed.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe courtesy Sarah Shilhavy




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