Hello Darlings,
I could hardly contain my excitement, I am so glad today to introduce to you author and new amazing blogger friend Amanda with such a delightful recipe and with some nutrition words of wisdom. Enjoy! 

"There have been several instances in my lifetime where someone has stumbled into my life whom I had no idea would turn out to be such a great supporter and friend. Valerie and I met through Twitter, the exact occurrence I can’t even remember because once we started chatting we never stopped! When I hopped on over to her blog and saw the inspiring work she does, to lift up women and bring us all a spot where we can feel loved, I knew I had found something special. 

We connected over all things that nourish a strong woman – mind, body and soul. I write about fresh & seasonal cooking over on my blog Heartbeet Kitchen, and feel strongly about how a healthy relationship with food can bring more than just nutrition. I also just published the cookbook “Smitten with Squash”, which celebrates this wonderful vegetable and all its different varieties, plus endless ways to use it in your kitchen. By cooking more for myself, I’ve found creativity that I never knew I had, as well as a better body image knowing that food is beautiful fuel. All the recipes on my blog are gluten-free, most of the time naturally because they’re made with real food that is plant focused. And when it comes to sweet treats, which every girl needs in her life, they’re made with love and quality ingredients.  




I couldn’t wait to share these Coco-Banana Chocolate Blondies with you after swooning over their deliciousness. These bars are quick and easy to make, using only one bowl and just a few ingredients. I used coconut & oat flours as the base, plus coconut oil. The result was super soft and chewy bars packed with healthy vitamins and minerals. I love the flavor combination weaved into them with the bananas, chocolate, and coconut!

On a side note, have you baked with coconut flour yet? It’s incredibly healthy, rich in dietary fiber, and essential fats that our bodies crave. These benefits also mean that it works a little differently in baking, where it absorbs far more liquid than grain flours which is why the bananas and eggs are essential parts of these bars. But not to worry, that’s why I did the work for beforehand in order for you to get this recipe just right! These incredible treats are as healthy as they come, incredibly easy, and both gluten-free and dairy-free.




♥ Coco-Banana Chocolate Chip Blondies (gluten-free, dairy free)
Makes an 8x8 inch pan
Adapted from this recipe

I know it’ll be hard to resist taking a bite of these bars when they’re just warm out of the oven, but they do benefit from cooling completely. You’ll get a fudgey texture that holds together perfectly.  Enjoy!

3 very ripe medium bananas, mashed (mash should weigh 210 grams)
1/2 cup lightly packed brown sugar (110 grams)
2 large eggs (130 grams)
1/3 cup melted coconut oil, cooled
1/4 cup oat flour (15 grams)
1/3 cup coconut flour (45 grams)
1/2 teaspoon pure vanilla extract 
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 2 tablespoons dark chocolate chocolate chunks, chopped (80 grams, use dairy free if needed) 




Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper.
Place the banana and brown sugar in the large bowl of a stand mixer. (Or you can use a hand blender.) Mix medium speed until the banana and sugar are creamy and mostly smooth.  It doesn’t have to be 100% smooth, a little banana texture is okay. Add the eggs and mix until smooth.  

Add the coconut oil, coconut flour, oat flour, vanilla, baking powder and salt.  Mix until smooth. Finally add 1/2 cup chocolate chunks and fold them in. Transfer the batter to the prepared pan and smooth out. Bake for 25 minutes, until just golden and set.  The blondies should still be soft but just cooked through. Remove from the oven and allow to cool. Melt remaining 2 tablespoons of chocolate in the microwave, then drizzle on top of the bars. To store, keep in refrigerator for up to 4 days. 




It’s been fun saying hi to all of you and I’d love to connect with more lovely ladies, just as I connected with Valerie. Besides my blog, you can catch up with me on TwitterInstagramPinterest, or Facebook. Hope you have a wonderful week and happy baking! "

Hope you enjoyed this amazing post by Amanda from Heartbeet Kitchen. Be sure to let us know (by tagging us on social media) when you try it!


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