Tropical Traditions - Recipe - Gluten Free Toasted Coconut Ginger Blondies

Gluten Free Toasted Coconut Ginger Blondies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20 bars
Preparation Time: 15 minutes

12 tablespoons (1 1/2 stick) salted butter, melted
1 cup brown sugar
4 teaspoons vanilla extract
2 eggs
2 teaspoons organic raw whole milk or coconut milk*
1/2 teaspoon baking powder
1 1/4 cups flour mix (see below)
1/2 cup chopped crystallized ginger
1/2 – 1 cup flaked coconut

Preheat oven to 350 degrees. Lightly grease an 7x11 inch pan with coconut oil.

Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.

Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.

Bake blondies until golden brown and coconut is toasted, about 20 minutes.

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe courtesy Sarah Shilhavy

Untitled

The average is oldaverage based on oldtotal votes.

Be the first one to rate!

You've rated rating. The new average is average based on total votes.

This sounds great! Can't wait to try it!

# Posted By Kathy | 5/13/10 6:00 PM

Thanks Kathy! Let me know how you like it. :)

# Posted By Sarah | 5/13/10 10:19 PM

Mmm... num! I made it yesterday! I have to say, I am happy I topped it with 1/2 cup of allergen-free organic chocolate chips (with 10 mins left in the oven), b/c my son, his friend and I all have a chocolate-sweet-tooth these days!

Mine turned out a bit underdone after 23 mins, so I put in for an extra 5. Might be just our prob though if our oven temp is off - i don't know anymore b/c our oven thermometer got off calibration, and I don't know how to recalibrate 200 deg F.

I used a hair under 1/2 cup ginger b/c I am serving this to a 3 yr old -but I could have used correct amount and been fine, but wasn't sure if it would be too spicy. For adults only, I bet you could use 1/4 cup more (3/4 total) for a little kick. I also would be tempted to add chopped nuts, possibly slivered almonds or hazelnuts - I think some crunch would go well in this.

Definitely worth making! My gluten-free roommate was overjoyed! And so were I and my child - thank you!!!

# Posted By Carrie Anne | 5/16/10 12:07 AM

That's great! Thanks Carrie! I'm so thrilled that you all liked them.

# Posted By Sarah | 5/16/10 1:06 PM

sounds great but
how can coconut oil be substituted for butter?
thanks

# Posted By Gloria | 5/17/10 7:34 AM

Gloria: It's a one to one ratio. The recipe calls for 12 tablespoons of butter so you use 12 tablespoons of coconut oil. It helps to add just a tiny bit of water too since butter contains some water whereas coconut oil does not. I would use about 1/4 teaspoon of water or so.

# Posted By Sarah | 5/18/10 12:19 PM

Love this recipe! Mine turned out delicious! I had shredded coconut on hand instead of flakes, so I had a fine toasty layer of coconut on top of mine.

# Posted By Sandra | 3/4/11 12:42 PM

Can you use spelt flour in the "Gluten Free Flour Mix" instead of brown rice flour?

# Posted By kelly | 7/30/11 7:50 PM

Spelt is not gluten-free...

# Posted By Carrie | 8/5/11 1:59 PM

What other type of "gluten-free" flour could be substituted that has a lower net carb load than brown rice flour?

# Posted By Kelli | 8/5/11 10:32 PM

No offense, but if you're seeking lower net carbs, you probably shouldn't be making this recipe... But I would guess quinoa (high protein).

Recipes