Hello hello! I am in the best of moods lately, as Vancouver has decided to let the sun shine! Days at the beach are becoming routine, and I’m loving it. BBQ’s with friends, cold beers in the sand, and my long-awaited tan. I also went and saw Toots and the Maytals last night and they blew me away. I grew up listening to them, thanks to Papa Kendall, so seeing them live was incredible. I definitely think that reggae concerts are my favourite because everyone is there for the music, there are a ton of good vibes, and everyone is super
I also have felt like baking lately! Yay! These blondies are the lightened up, good for you kind, so that you can eat a million and not hurt that bikini bod. Or whatever.
But really, these are very tasty, and they are gluten free. The base consists of dates, banana, ground flax seed, and peanut butter. After that, you can throw whatever you want into them, like shredded coconut flakes or chocolate chips. And they are healthy enough to eat (a few) as a quick breakfast. You are welcome.
- 14 pitted dried dates
- 1 banana
- 1/2 cup (heaping) peanut butter
- 1/2 cup ground flax seed
- 1/4 cup oil
- 1/4 cup chocolate soy milk
- 2 eggs
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup + 2 tbsp packed brown sugar
- 1/2 cup shredded coconut
- (Optional) 1 cup semisweet chocolate chips
Preheat oven to 350 degrees and grease a 15×12 baking pan.
In a food processor, process dates for a few minutes until a paste forms. Add banana and pulse, then add peanut butter and flax and pulse. Add remaining ingredients and keep processing, while scraping down sides periodically, until a smooth, creamy batter forms. Stir in coconut or chocolate or whatever you want for mixins and pour batter into baking pan. Bake for 25-30 minutes, or until tooth pick comes out clean and top is golden.
Remove bars from oven and cool for ten minutes. Either slice into bars and eat warm and gooey, or refrigerate for a couple hours before eating.
Happy baking! xxxx