Author Notes
Blondies packed with hazelnuts and sweet caramel flavor! —Amy Lyons
Ingredients
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2 1/2 cups
raw coconut flour
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1 1/2 cups
sprouted buckwheat flour (or additional coconut flour)
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3/4 cup
ground flax seed
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1 tablespoon
ground psyllium husk
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1 tablespoon
lucuma powder
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1 cup
soft medjool dates, pitted
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1/4 teaspoon
sea salt
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1 teaspoon
pure vanilla extract
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1 teaspoon
maple extract
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1 3/4 cups
chopped yellow summer squash
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2 tablespoons
raw coconut nectar
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1/4 cup
raw hazelnut butter
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1/3 cup
raw coconut butter (not oil) warmed to liquid
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3/4 cup
chopped raw hazelnuts
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3/4 cup
soft medjool dates, pitted and chopped
Directions
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For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, psyllium husk, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.
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Add the vanilla, squash, coconut nectar, pecan butter, and coconut butter and process until smooth like dough. Mix in the chopped hazelnuts and dates.
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Press the blondies into a 1 1/2 inch square on a foil lined sheet pan. Place in the freezer until set (about an hour), then cut into 12 squares and enjoy! Store in the fridge.
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