Makes 16 Bars
Peach Pie Blondie Bars
- 1/4 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1/2 cup honey or maple syrup
- 1 flax egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1 cup whole wheat flour
- 1 cup diced peaches – about 2 small peaches
– Preheat oven to 350. Line a 9×9″ baking dish with parchment paper and spray liberally with PAM. Make sure the paper hangs over the sides, so you can easily pull the blondies out of the pan.
– In a small bowl, make your flax egg by combining 1 tbsp with 3 tbsp warm water. Set aside.
– In a medium bowl, mix together the melted coconut oil, sugar and honey or syrup. Stir in the now-congealed flax egg and vanilla. Stir in the cinnamon, salt and baking powder next.
– Finally, stir in the flour, being careful not to overmix. Fold in the diced peaches until the batter looks well-combined.
– Pour the batter into your lined, greased baking dish and spread out into an even layer, making sure the peaches are evenly distributed in the pan.
– Bake at 350 degrees for 35-40 minutes. Remove from the oven before the edges start to brown.
– Let cool completely (like overnight). Lift up the paper from the overhanging edges to pull out the blondies. Cut into 16 bars and enjoy! Keep leftovers in an airtight container in the fridge up to 5 days.