Strawberry Rhubarb Blondies

Blondies are the delicious opposite to the basic brownie recipe. Enjoy another gluten free concoction made with coconut flour. Here’s the fun twist – jam filling. Last Monday I had a bunch of rhubarb waiting to be finished so I decided to bake up something sweet (sugar free of course). I went into the kitchen not sure what I would create, and ended up with a batch of blondies with a strawberry-rhubarb filling.

Note: When I cook/bake/create I don’t always follow directions. Sometime I like to throw in this and that and use my gut as to what will taste right. I think when cooking you should allow yourself to stray outside of the box. Some of my best recipes were made by mistake!

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Strawberry-Rhubarb Blondies

MAKES: 16 JAM-FILLED BLONDIES

ingredients:

3 eggs

vanilla bean

cinnamon

1/3 c full fat coconut milk

coconut oil

1/2 c organic coconut flour

1/2 c almond flour

1/4 tsp sea salt

1/2 tsp baking soda

2-3 stalks rhubarb

a few strawberries

great lakes gelatin

Stevia to taste

directions:

filling
1. Dice up your rhubarb and simmer it in just enough water to prevent it from becoming too watery. Add in 4-5 chopped up strawberries and let simmer on low.
2. Stir 1tbsp gelatin in just enough cool water and add into hot jam. Wait till it thickens and then remove from heat source and let cool. (I put mine in the freezer to speed up the cooling process)
mix dry ingredients :
3. Sift coconut & almond flour, stevia, baking powder, salt and a dash of cinnamon. Get out lumps.
mix wet ingredients :
4. Wisk three eggs with vanilla
5. Mix your wet and dry ingredients and create a consistency that is not too dry or wet so it can be easily molded into the pan.
6. Grease 8x8 glass pan with coconut oil. Add in half of the batter into the pan and bake at 325°F till firm. Take out and cool, spread cooled strawberry-rhubarb jam on top.
7. Sprinkle coconut flour on two sheets of wax paper and roll out the rest of the dough to fit as the top layer on the jam.
8. Transfer as best you can. I cut into 4ths and used a spatula to place as many smooth pieces of dough on top of the jam. It doesn't have to be perfect. Fill in any empty spots with leftover crumbs.
9. Put back in the oven to cook the top layer. It's thin so it should only take about 10-15 minutes.

notes:

Making the top layer can be tricky when transferring. Coconut flour can tend to be sticky and not nearly as pliable as regular flour. Try to prevent it from being too wet.

- See more at: http://www.lmichellek.com/strawberry-rhubarb-blondies/#sthash.CAwP6NZt.dpuf