Coconut blondies from Whitewater Cooks More Beautiful Food (page 124) by Shelley Adams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for cane sugar, and almond flour for ground almonds.

  • averythingcooks on November 18, 2024

    I did not set out to make a gluten-free treat (and actually didn't tell anyone that they were) but came here in the midst of a pantry clean out and they were gobbled up. I used a good Lindt dark chocolate and used pecans & craisins for the nuts/dried fruit. I thought about my hazelnut extract after adding the vanilla and might try a 50:50 mix of the extracts next time.

  • hbakke on May 23, 2023

    Great flavor. I'm not very familiar with gluten-free baking, but these turned out well. We liked the combination of hazelnuts, dried cherries, and chocolate. I used Valrhona dulcey blonde chocolate which made these a bit too sweet for me, so I would use the recommended dark chocolate next time. I would make these again, especially for someone following a gluten-free diet.

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