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!
- 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
- 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 :)