:) Gluten-free Lemon Coconut Blondies Serves: 12-16 INGREDIENTS: ¼ cup honey ½ cup virgin coconut oil ⅓ cup fresh lemon juice 1 tsp vanilla 3 eggs at room temperature 2 tsp grated fresh lemon zest ½ cup coconut flour ¼ tsp salt 1 tsp stevia 1 tsp baking powder ¼-1/2 cup coconut milk ½ cup unsweetened coconut flakes, lightly toasted DIRECTIONS: *Preheat the oven to 350 degrees. *In a saucepan over very low heat, stir honey and coconut oil until melted. *Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest. *In a small bowl, stir together the coconut flour, Sea salt, stevia, and baking powder until well combined. *Stir this into the coconut oil mixture. *After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. *At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a ¼ cup and see if you need to add more). *Grease an 8 x 8 inch baking pan and spoon in the batter. *Top with the toasted coconut. *Bake for 35-45 minutes, or until the center feels set when you lightly press down with your finger. *Remove and cool completely before cutting. Please Follow me for more amazing recipes and much more.... https://facebook/groups/waggawaistaway/ trimdownwithberyl Waggas Family Recipes
Posted on: Wed, 03 Dec 2014 08:54:26 +0000
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