Lunar Eclipse Blondies.

A quick sharing of a recipe before Flo and I fly off to Sri Lanka for our second last holiday of the year. This one was inspired by Moon Milk – this turmeric spiced concoction that’s touted to be full of nutritious goodness. I didn’t add in quite so many spices into these dark blondies and chose to call them Lunar Eclipse Blondies because they look so much darker than the original shade of ‘Moon’.


I used a mix of turmeric, ginger and cinnamon in these blondies, and with a black tahini base on top of coconut sugar, they turned out looking a lot closer to brownies even though there’s no cocoa/chocolate in there whatsoever. I wanted to add cardamom in as well but totally forgot. The original recipe for moon milk contains ashwagandha, nutmeg and ground pepper as well but hey! Part of baking is winging it and these turned out pretty awesome if I do say so myself.

I loved the complexity of flavours the spices brought to every bite – it started off savoury from the turmeric, with a hint of bitterness from the tahini, a kick of heat from the ginger, and rounded off with a tinge of sweet from the cinnamon.


I had some frozen bloobs at hand which I used to top the blondies, and scattered on some cocoa nibs for a bit of texture. These chunks of heaven are certainly quite different in terms of taste but I can promise you that it’s an awesome kind of different. They’re so delicious I refuse to share them!


Lunar Eclipse Blondies (Makes 1 8×8″ Square)

125g Black Tahini
50g Coconut Oil
90g Coconut Sugar
1 Egg
20g Coconut Flour
3/4 tsp Baking Soda
1/4 tsp Salt
3g Turmeric Powder
1g Cinnamon Powder
1g Ginger Powder
60g Blueberries, optional
Cocoa Nibs, optional

  1. Preheat oven to 170deg C and line an 8×8″ square baking tin. 
  2. Whisk together tahini, coconut oil, coconut sugar and egg. 
  3. Incorporate coconut flour, baking soda, salt, turmeric, cinnamon and ginger powder. 
  4. Spread into tin. Batter might be quite thick. 
  5. Top with blueberries and cocoa nibs if desired. Or with nuts or other fruit or anything you might fancy. Press them into the batter gently so they don’t fall out after baking. 
  6. Bake for 20-25min until just dry to the touch but still soft and moist. 
  7. Allow to cool. Chill in fridge about 2 hours so they’ll be easier to cut. 


If you don’t have tahini at hand, go ahead and use peanut butter, almond butter, cashew butter, or whatever other nut/seed butter you like, preferably unsweetened ones. If you use sweetened nut/seed butters, then reduce the amount of sugar you add in by half or even two-thirds (I’m just estimating here).


So there you go! My fudgy, super moist Lunar Eclipse Blondies! I hope you enjoy them just as much as I am right now. Omnomnom…

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