A good friend of mine from Germany just brought me ground hazelnut “flour” to cook with, since German chocolate was out of the question for us for now! In Germany they use hazelnuts often in baked goods, so I wanted to try and make a grain-free version of a hazelnut dessert!
I was very pleasantly surprised by these grain-free blondies. They are moist, chewy and very flavorful. I served them with cooked peaches; they would also be wonderful with homemade vanilla bean ice cream! Or- you can enjoy them perfectly on their own, as they are sweet-as-can-be and not lacking a bit!
2 C ground hazelnuts (packed down)
1 C butter
½ C coconut manna (or try coconut oil)
½ C honey (and 3 servings of stevia OR ¾ C honey total)
½ C shredded unsweetened coconut
½ C chopped hazelnuts
1 T vanilla
1 t baking soda
¾ t real salt
¼ t cinnamon
Beat eggs in kitchen aid, add vanilla.
Melt butter and turn off heat, stir in honey and coconut manna.
Stir dry ingredients together in bowl.
Pour wet and dry mixes into kitchen aid. Mix well.
Bake on 350 degrees in a greased 8×8 (bottom lined with parchment paper) for 25 minutes until firmer on top and light brown. Let set and cool a bit before cutting.
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