Paleo Tropical Blondies

Hello, Monday! Did that weekend fly by for anyone else? I was lucky enough to spend the majority of the weekend outside in the sun, but while I was inside I was nerding-out: scrunched over my screen trying to transfer the Foraged Dish email list from one platform to another. 

When I first set up my blog to send new posts out to subscribers via email, it was a set it and forget it situation. I literally set up the function and moved on, trusting that the platform was working and doing it's job. It's been a while since I checked in, and taking a look this weekend put a spring in my step!  If you subscribe to Foraged Dish via email, THANK YOU! I was happily surprised to see some familiar names, as well as new names, on my newsletter list. I love that I can share this place (is a blog a place? I'm going to call it one) with you, and I love hearing from you! (If you don't subscribe yet, and you're wondering how you can get in on all of that delicious action, you can click here or on the button in my lefthand sidebar that says "SIGN ME UP!"). 

Now, for the real news: Paleo Tropical Blondies. They're cookie bars. They're full of pineapple, macadamia nuts and coconut, but are totally grain- and refined-sugar-free! News worthy? Yes! 

I have always been a big fan of cookie-like goods. Chewy cookies are my favorite, which is why I've always had a weak spot for blondies. Blondies are like extra thick, extra chewy cookies (and in this case, extra is totally better).

Topped with extra coconut, they're pretty much a tropical vacation. Since I stayed in Colorado for my Spring break, this is as close to a tropical vacation I've been this year! I took them with me on a weekend climbing trip, and basked in the glory of vacation with every bite. I was on the beach in my head at least. 

If needing a vacation is not enough to convince you to make these, consider this: these cookies have less than a 4th of the sugar that most energy bars have. Since I was taking these with me in place of store-bought bars, I did some research. While I'm a big fan of LÄRABARs, they have 18 grams of sugar, and other bars have almost twice that! I felt better eating these Paleo Tropical Blondies than any of the bars at the store. They're full of healthy fats and protein from real ingredients. 

This recipe was shared at Simply Natural Saturdays. 

Paleo Tropical Blondies

Paleo, Primal, Grain-Free    |       |    Print This Recipe

Soft little blondies with macadamia nuts and pineapple.

Serves: 9   |    Total Time:



Ingredients:

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 2 tablespoons arrowroot powder
  • 1/4 cup desiccated coconut 
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 ripe banana, mashed
  • 2 egg
  • 2 tablespoons honey
  • 1/2 cup coconut oil, melted
  • 1/2 teaspoon vanilla
  • 1/4 cup macadamia nuts
  • 1/4 cup minced pineapple
  • 2 tablespoons desiccated coconut, for topping

Directions:

  1. Preheat oven to 350°F. Generously grease a 9 x 9 pan or pyrex dish with coconut oil. 
  2. In a small mixing bowl, use an electric mixer to cream together the coconut oil, honey, and banana. Add the vanilla and eggs and beat until incorporated.
  3. In a separate bowl, whisk together the almond flour, coconut flour, arrowroot powder, 1/4 cup of desiccated coconut, salt, and baking soda. No clumps should remain. Add the dry mixture to the wet mixture and use a spatula to stir until a sticky dough forms.
  4. Fold in the minced pineapple and macadamia nuts. Press the dough into an even layer in the prepared baking dish. Sprinkle with remaining 2 tablespoons desiccated coconut. Bake for 20 - 30 minutes, until golden on top and a toothpick comes out clean when inserted into the middle. 
  5. Allow to cool for 10 - 15 minutes before slicing into 16 even rectangles. Store in an airtight container. 
  6. TIP: Taking these on an adventure instead of store bought bars? Wrap them snuggly with saran wrap instead of using a zip lock. The tighter packing job will help prevent them from crumbling.