Following my back-to-basics Blondie Recipe, I decided that I wanted to make a basic paleo blondie recipe so that I can always have a recipe to run to whenever I want something quick, simple and indulgent, but one that would leave me feeling good about myself, especially after a heavy meal, or a few days of consecutive feasting.

I was quite adamant about making a Coconut Flour Blondie that’s less cakey and more dense since the recipes I found online and tried generally churned out light, fluffier blondies. I’m still firmly in the camp that blondies and brownies should be dense, chewy and preferably fudgy – which I know is a little more difficult for blondies without chocolate. Of course, I’ve made a few blondie recipes using coconut flour before and while thoroughly delicious in their own way, I wouldn’t consider them steadfast and ‘basic’.

Since I couldn’t settle on a recipe that I liked, I started to play around with a basic blondie recipe, tweaking it until I finally produced a Coconut Flour Blondie that fulfilled my every blondie desire.

But first, let me build up some suspense by sharing with you some of the cakes I’ve been making.

wp-image--648240029

Just last week, I baked up a couple of Gluten-Free No Sweeteners Added Banana Cakes. One got frosted with a Honey Cream Cheese Frosting and with a sprinkle of fairy dust, turned into a Unicorn!

wp-image--1152096779

The frosting turned out a little soft so I understand why buttercream is generally the standard go-to for frosting and creating perfect Unicorn Cakes. But it’s ok, I learned from this experience and I think it still turned out quite pretty. And not to mention, it tasted out of this world!

I also practiced piping some buttercream flowers. The buttercream was a little on the softer side, and I still need more practice and more piping tips! But as my ol’ music teacher used to say, “Practice makes perfect; Perfect practice makes success!”.

wp-image-1533127136

Unfortunately for him, as much as he tried to encourage me, my music abilities never really reached any level of awesomeness – I continued playing to the beat of my own drums, sometimes missing beats, sometimes adding extra beats to a note. I played the flute by the way, but thankfully, more for the fun of learning it than to practice formally for exams so there was never any pressure to excel in it.

wp-image-685372476

I still prefer making my fondant roses. They take more time but tend to turn out a lot more delicate. Just a personal preference of course since I really think that floral buttercream cakes done right can look amazing too!! And I’ve seen many!

What I did enjoy doing though, was this Geode Cake

wp-image--800414109

It was fun to make and a lot more straightforward than I expected it to be. I can’t wait to make more using different colours. I kept calling it a ‘geodite’ cake initially, because y’know, it just sounded right. Only upon googling did I gather it’s proper term.

wp-image-1230499235

All these cakes took time and effort, but the satisfaction that I got from doing them was tops! More than that, through the process of making each cake, I learned different ways in which I may be better apt to make them even better and even more efficiently.

After creating all these time-consuming cakes, of course I had to wind down with these Basic Paleo Blondies. When I say basic, I don’t mean that they’re plain, they’re BASICally the ultimate paleo blondies that I ever did eat! I’ll admit that they’re not quite so paleo because I naughtily added some rum in for that boozy kick but omit the rum and they are paleo, I promise!

wp-image--1903023891

Ultimate ‘Basic’ Coconut Flour Blondies (Yields 1 8×8″ Square)

180g Butter, melted
210g Coconut Sugar
3 Eggs
Vanilla
Pinch of Sea Salt
60g Coconut Flour
15ml Rum (Omit if Paleo)

Optional Toppings:
Chocolate Chips
Walnuts

  1. Preheat oven to 175deg C and line an 8×8″ square tin.
  2. Whisk melted butter with sugar.
  3. Whisk eggs in with vanilla extract and sea salt. Blend in rum if using.
  4. Fold in flour.
  5. Pour into lined baking tin and top with chocolate chips and walnuts if using.
  6. Bake for 20-25min until set and allow to cool before cutting.

wp-image-1564949964

I’ll tell you a little secret – Sometimes when I’m feeling a little lazy, I’ll melt the butter in a big enough saucepan and leave it to cool. Once cooled, I mix everything in in the order they should be whisked in and I end up only having to wash the one pan!  I mean, if you bake often, I’m sure you know just how much cleaning can be involved in making a single cake. So this is really ideal when you want something snappy, nutritious and delicious. Truly, this is the ultimate brownie in terms of being healthier, and being outrageously tasty!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s