I’ve taken to paleo baking over the last few years. It’s because I feel better eating a mostly grain free diet. I do still love dairy (all the gelato and ice cream please!) but I save doughnuts and cake and things like that made with all-purpose flour and granulated sugar for special occasions.
I don’t want that to ever turn you off to my recipes. When I bake and post here, I am sharing regular recipes from chefs and bloggers I respect that I have turned paleo. They will almost certainly also turn out when you use things like all-purpose flour, granulated sugar, butter, whole milk, etc.
The thing I love most about baking is taking a recipe and making it my own. I use what I have on hand, what I like to eat, my favorite flavors. I add more vanilla and cinnamon to pretty much literally everything I make. I swap in my flour blend and coconut sugar and olive and coconut oil. I use carob instead of chocolate. Everything I make is a little piece of me on a plate. You can learn a lot about me when you eat something I have made, and I wouldn’t have it any other way.
When you make one of my recipes or a recipe you see on another website or on TV, I hope you make it your own. Use the flavors you love and the ingredients you have. Then what you make will represent you instead of me. That’s what I really want from this blog, for you to see something that looks tasty and turn it into something that is a little piece of you.
Take these baklava blondies, I saw Molly Yeh make them on Girl Meets Farm and had to make them ASAP. Blondies and baklava? Yes please and thank you!!! They did not disappoint. They are gooey and nutty and have this amazing honey flavor that is emblematic of baklava. I skipped the frosting altogether, swapped in paleo flour, coconut sugar, coconut and olive oil, and added some cardamom along with A LOT more cinnamon. I hope you try this recipe, and if you want, put your own spin on it!
Baklava Blondies
- Total Time: 50 minutes
- Yield: 12 blondies 1x
Description
Decadent blondies with crunchy nuts, gooey honey, and a hint of warm spice. Perfect with a cup of tea!
Ingredients
½ cup coconut sugar
1/3 cup honey
¼ cup olive oil
¼ cup coconut oil, room temperature
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
2 teaspoons vanilla bean powder
Zest of 1 lemon
1 large egg
1 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2 cups chopped toasted nuts, I used walnuts, almonds, and pecans
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Line an 8 inch square pan with parchment paper.
In a large bowl, beat together sugar, honey, and oils until well combined. Stir in the cinnamon, cardamom, vanilla, and lemon zest. Beat in the egg until the mixture is glossy and emulsified. Stir in the flour and the nuts until just combined.
Pour into the prepared pan and bake 25-30 minute until glossy and golden brown but still soft in the center. Cool completely in the pan before slicing and serving. Blondies may be stored in an airtight container at room temperature for up to 3 days.
Notes
Recipe adapted from Molly Yeh
- Prep Time: 20
- Cook Time: 30
Oh I wish I would have the ability to make this! It looks outstanding.
★★★★★