Coconut Flour Blondies

I have been baking with coconut flour a lot these days. I like it because it is grain-free so it is well-tolerated even by those who have problems digesting and metabolizing grains. And in general, I am a big fan of coconut-- coconut flakes, coconut milk, coconut oil, coconut water and now, coconut flour! If you are curious about the health benefits of coconut, here you go!

I use the "Let's Do Organic" brand of coconut flour. You can easily find it at any health food store!

These blondies make a nice desert for you and your family. They are grain-free (thus gluten-free) and refined-sugar free.

Coconut Flour Blondies

• 8 dates, pitted
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 eggs
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350 F. Combine all wet ingredients in a food processor- dates, coconut oil, maple syrup, eggs and vanilla. Process until smooth.
2. Combine all dry ingredients (almond flour, coconut flour, baking soda and salt) in a bowl. Mix together.
3. Add wet ingredients to dry ingredients and mix.
4. Add in chocolate chips.
5. Spread dough in greased 8x8 inch pan. Bake for approx. 22 minutes. Let cool completely before serving.

Enjoy!

Coconut-Curry Chickpeas and Cauliflower

This dish is super satisfying. Creamy, savory and sweet all in the same bite. I especially like it because of the nutrition is provides. Lulu, my 9 month old, devoured it (despite it having a bit of a spicy kick to it). The coconut provides nourishing good fats for a healthy nervous system and developing brain; the curry powder makes this dish an anti-inflammatory power-house; and the cauliflower is a member of the anti-cancer cruciferous vegetable family. And did I mention it only takes about 25 minutes to make?! You can't go wrong with this one!

Ingredients
1 tbsp coconut oil (could also use olive oil)
1 small yellow onion, minced
1 carrot, thinly sliced
3 cups small cauliflower florets
2 tbsp curry powder or paste (or more if you are seeking extra anti-inflammatory benefits)
1 (14.5 ounce) can diced tomatoes, drained
1 cup vegetable broth
1 can chickpeas, drained
1 cup frozen peas
1 can unsweetened coconut milk
1/2 tsp salt
freshly ground black pepper
unsweetened dried coconut flakes (optional as a topper)

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot. Top with coconut flakes if desired. Serve over quinoa or brown basmati rice.

Source: Quick-Fix Vegan  by Robin Robertson