Blueberry Banana Coconut Blondies

Yo, let me tell you something about home ownership.

Not that I own a home.

But…maintenance absolutely bites the big one.

I witnessed my dad dig a hole to China in our backyard because of plumbing issues.

No worries, this is why God makes companies with people that are experts in this type of stuff.

Not that my dad isn’t an expert.

He has plumbed many a house.

But…I don’t have to listen to how the maintenance crew suffered the after affects of digging a 50 foot line in the yard.

Got nothing but love for ya dad.

I know you’re reading this.

Let’s talk blueberries.

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I was never a fan until I discovered JUMBO blueberries.

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Enter the realm of sweet, little bursting, blueberry happiness.

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Mhhhhhm.

Then, I smashed banged it up with some bananas and layered on some coconut.

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Yep.

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All I taste is heaven.

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🙂

 

Blueberry Banana Coconut Blondies
Author: 
Recipe type: Blondies, Bars
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Flour-less blondies sweetened w/ bananas, stuffed w/ juicy blueberries, and topped w/ coconut. Gluten-free, paleo, vegan, and nut-free.
Ingredients
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water, mix and let sit 10 minutes)
  • 2 large, very ripe banana, mashed
  • 1 c. slightly melted coconut butter, plus extra for topping
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • 1 c. fresh blueberries
  • ½ c. unsweetened, shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, mashed banana, coconut butter, stevia, apple cider vinegar, and baking soda until smooth.
  3. Fold in the blueberries.
  4. Pour the batter into the prepared pan.
  5. Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.
  6. Let cool slightly, cut into even squares and drizzle w/ melted coconut butter.

 

Secret Recipe Club

Y’all…it’s Monday.

We never like Monday.

It’s not our friend.

Monday gives us a big slap in the face and says “oh hi, you had a great weekend filled w/ pool side margaritas and plates upon plates of smoked barbecue ribs now did you…well, that’s over, welcome to the first of 5 days of 6904904853 emails and bosses whose every command is directed at you.” Lucky, lucky you 😉

However, this Monday is special.

It’s an exception in the rule book about Monday.

Today is Secret Recipe Club reveal Monday, which is a Monday that we can all get behind.

My secret recipe this month comes from Veronica (a.k.a. “Vonnie”), the gorgeous (inside and out) mother, wife, and Krispy Kreme lover behind the blog My Catholic Kitchen.

To say I was stoked is an understatement.

I have been following Vonnie’s blog for quite some time now and she is a food genius.

She is also a woman of faith, as am I.

I too am a Catholic gal myself and find Vonnie super creative, with tons of recipes for feast days and

beyond!

What an over acheiver. haha! 😉

Between her Chocolate Espresso Biscotti and her Peanut Butter Fudge you can imagine how difficult it was for me to decide on a recipe.

Because it’s summer.

Because I am crazy about fruit right now.

Like…I LOOOOOVE ALL THE FRUITS.

The lucky winner was Vonnie’s Blueberry Tart.

Vonnie uses puff pastry to make the crust…which is practically genius because it is super quick and efficient and not to mention, absolutely flaky and crisp.

However, you know I just had to make the recipe my own.

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It’s all about the coconut flour crust, y’all.

It’s got some shredded coconut up in it too.

Duh.

We know how I feel about coconut.

All day, everyday.

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I also had some peaches on hand and though, “why not?”

The more, the merrier, right?

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Oh yes.

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Crispy coconut crust

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with a filling that is bursting w/ sweet blueberries & juicy peaches.

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It is THE DESSERT.

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It also pairs great w/ a glass of wine.

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Because you know us Catholics, we know our God

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and we know our wine too.

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Blueberry Peach Tart:
 Prep time: 
Cook time: 
Total time: 
Serves: 9
A crispy, shortbread-like coconut crust filled w/ fresh sweet blueberries and juicy peaches. Gluten-free, vegan, and paleo!
Ingredients:
  • For the crust:
  • 2 flax eggs (2 T. ground golden flaxseed meal + 6 T. water)
  • 1/2 c. coconut flour, sifted
  • 1/2 c. unsweetened, shredded coconut
  • 1/4 t. salt
  • 1 T. pure maple syrup
  • 1/4 c. of coconut oil, melted
  • For the filling:
  • 1 large peach, pitted and sliced lengthwise into thin slices
  • 1 pint of fresh blueberries
  • 1/2 c. coconut sugar
  • juice of 1 small lemon
  • zest of 1 small lemon
Instructions
  1. For the crust, preheat the oven to 350 degrees F. Grease a tart pan with cooking spray.
  2. Combine the flaxseed meal and water in a small bowl and let sit for 10 minutes.
  3. Add the coconut flour, shredded coconut, and salt to a food processor and process for 1 minute or until well combined.
  4. With the processor running, slowly add the maple syrup and coconut oil until the mixture begins to form into a large ball of dough.
  5. Using your fingers, work the dough around the tart pan so that it fits neatly. Prick the dough with a fork.
  6. Bake for 13-15 minutes and set aside to cool.
  7. In a large mixing bowl, combine all of the filling ingredients.
  8. Pour into the cooled tart shell and bake for 20-25 minutes or until the blueberries have “burst” and the fruit is bubbly.
  9. Let the tart cool completely before slicing and serving.

Nutritional Facts (1/9th of tart): Calories: 171.8g, Total Fat: 10g, Sodium: 93.3mg, Potassium: 94.5mg, Total Carb: 18.8g, Dietary Fiber: 7.1g, Sugars: 8.7g, Protein: 3.1g

MANGIA!!!

Berry Blue.

Y’all…summer totally feels like one big weekend.

You know…those weekends where you wake up at 10 o’clock and eat a hearty breakfast…with piles of crispy bacon, frittata’s as big as your head, and pancakes…stacks and stacks of pancakes.

I love me some pancakes, but sometimes I’m in a pinch for time.

When I say i’m in a pinch for time, really, I mean I am too lazy to stand over the stove and flip those little cakes over one, by one.

30 pancakes is just too many flips. Like 60 too many flips.

Ain’t nobody got time for that (if you watch Duck Dynasty…you know who that famous quote is from).

Speaking of flips.

I was walking into Hobby Lobby w/ my momma yesterday and my flip flop came apart.

I’m not even joking…the attachment from the toe to the sandal ripped in half.

It’s okay, ya’ll…Hobby Lobby had my back…$1.99 flip-flops, anyone?

Back to pancakes.

No time.

To lazy.

Solution:

Pancake muffins.

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When baby seester was a little girl, she was obsessed with all things blueberry.

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Especially blueberry muffins and pancakes.

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We lived in Massachusetts for a while when we were little because of my dad’s job.

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I’m pretty sure it was cold there…all I remember was snow 😉

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I just remember waking up in the wee a.m. hours and seeing my baby seester (who was, mind you, about two years old), sitting on top of our kitchen counter, shoveling mini blueberry muffins into her mouth.

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For such a tiny little gal, she could put away a boat load of blueberry muffins.

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Then we got chicken pox, I cut my toe with a razor in the shower, we watched the Wizard of Oz

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and the rest is history.

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But seriously y’all…these muffins are super light and fluffy, like a pancake,

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with a warm vanilla/blueberry smash bang flavor combo.

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Plus, they are disguised as muffins.

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Which not only makes them hand-held, but super cute, too!

4.0 from 2 reviews
Blueberry Vanilla Pancake Muffins
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
 
Light and fluffy blueberry vanilla pancakes in muffin form topped w/ a sweet maple coconut glaze. Gluten-free, paleo, and refined sugar-free.
Ingredients
  • For the pancake muffins:
  • 1 c. unsweetened, vanilla almond milk
  • 1 c. liquid egg whites (or 4 large eggs)
  • 2 t. pure Mexican vanilla extract
  • 2 T. granulated stevia
  • ½ c. coconut flour
  • ½ t. salt
  • 1 t. baking powder
  • 1 c. fresh blueberries
  • For the coconut maple glaze:
  • ¼ c. slightly melted coconut butter
  • 2-3 T. unsweetened, vanilla almond milk
  • 1 t. pure maple syrup
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the almond milk, egg whites, vanilla, and stevia.
  3. Stir in the coconut flour, salt, and baking powder.
  4. Fold in the blueberries.
  5. Pour the batter by rounded tablespoons into each muffin cup.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of each pancake muffin comes out clean.
  7. Let the muffins cool completely.
  8. For the glaze, whisk all of the ingredients together until smooth. Glaze each cooled muffin and devour!

Nutritional Facts (per muffin 1/15th of recipe w/out glaze): Total Calories: 28, Total Fat: 1g, Total Carb: 4g, Total Protein: 1g, Sodium: 25mg, Sugars: 1g

MANGIA!!!

Thinking thoughts.

Let me spill my thoughts.

Summer thoughts.

Thoughts about how I’ve been wearing the same white and blue striped Gap shorts for the past 3 weeks, simply because they are the most comfortable pair of shorts on the face of the planet.

Real talk here, people.

One summer I wore the same brown gladiator sandals every single day.

I thought my mother was going to come unglued.

I swear she had something to do with their magical disappearance.

Oh, and then coincidentally bought me a new pair of bedazzled rhinestone flip-flops w/ a flower in the center.

Yep, I’m thinking that was a devious plan.

Y’all, I tried on my bikinis yesterday just to make sure they still fit.

Oh, and that they were still cute.

Duh.

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Plus, I’m going on two vacations in the next two weeks and I just might be getting some sun.

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I wish we could have summer food year round.

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I mean summer fruit: see watermelon, peaches, blueberries, nectarines, etc. just aren’t the same if they are eaten outside of the summer.

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I’m pretty sure I slurped an entire cups worth of watermelon juice out of the plastic container that my watermelon was sitting in yesterday.

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Then, I totally looked around the kitchen as though someone was home and just might be watching me.

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Truly hysterical.

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Truth is…

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I’ve been dreaming up this crisp recipe in my head for over a week!

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Then, yesterday morning I had a breakdown, slapped everything together, and

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bada-bing…instant crisp gratification.

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This is all about the peach-blueberry smash bang!

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Then the topping…

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well, it’s all about the crispity crunch of all things coconut.

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It’s a combo of coconut flour, olive oil, stevia, cinnamon, vanilla, and flaky shredded coconut.

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It serves two…but really in this case, two serve one because duh…no significant other here 🙂

More for me 🙂

Oh, plus they are gluten-free, vegan, paleo, and refined sugar-free.

Seems to be a trend lately.

Peach Blueberry Coconut Crisp
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sweet blueberries and peaches topped with a coconut mixture and baked until crisp. Gluten-free, vegan, paleo, and refined sugar-free.
Ingredients
  • For the filling:
  • 4 small peaches, cored, and diced into small chunks
  • 1 c. fresh blueberries
  • 1½ T. granulated stevia
  • ½ t. ground cinnamon
  • For the topping:
  • 1 T. coconut flour
  • 1 T. granulated stevia
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 1 t. extra-virgin olive oil
  • 2 T. unsweetened, flaked coconut
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease two small ceramic casserole dishes with cooking spray.
  3. In a large mixing bowl, toss all of the filling ingredients together until the fruit is evenly coated w/ the stevia and cinnamon.
  4. In a small mixing bowl, using your hands, combine the topping ingredients until a crumbly mixture begins to form.
  5. Divide the filling evenly into the two prepared dishes.
  6. Divide the topping mixture and distribute evenly over each of the fillings.
  7. Bake for 25-30 minutes, or until the fruit begins to bubble and the topping is slightly golden.
  8. Let cool for 5 minutes, serve warm with ice cream of Greek yogurt.

Nutritional Facts (per casserole dish 1/2): Calories: 178, Total Fat: 1.8g, Sodium: 5.4mg, Potassium: 393.6mg, Total Carb: 32.7g, Dietary Fiber: 8.1g, Sugars: 22.4g (from the fruit), Protein: 1.8g

MANGIA!!!

Muffin Mood.

I should totally be studying right now.

I’m pretty sure I freaked on Saturday and over studied for a test I had yesterday.

Aced the test.

Piece of cake.

Seriousssssssly!!!??

Never doing that again.

So, really I’m probably doing exactly what I should be doing right now…watching Real Housewives of the O.C. and talking to you lovely people.

I’ve been in a muffin kind of mood lately.

It rained all weekend…sooooooo obviously I had the baking itch.

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Dark and stormy weather=perfect for muffin baking.

The only thing that would have made it better?

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A Godfather movie marathon.

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I totally lucked out on that one :/

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Please tell me I’m not the only one who has movies chosen for each weather/season situation.

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The Sandlot is probably one of my fave movies to watch during the summer.

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Baseball, fireworks, Benny the Jet Rodriguez…I mean what more could you want?

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I’m pretty sure I thought I was Wendy Peffercorn.

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Blueberries are totally in season.

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I’ve actually never been a fan of blueberries eaten by themselves.

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Butttttt…in these muffins?

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These muffins y’all…IMG_2312

are bursting with blueberries.

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You know I put bananas and coconut up in them too.

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Feast.

Blueberry Banana Coconut Muffins
Author: 
Recipe type: Muffins, Breakfast, Snack, Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
Melt in your mouth muffins chock full of bananas and coconut and bursting with sweet blueberries. Paleo and gluten-free!
Ingredients
  • 2-3 large, ripe bananas, mashed
  • ½ c. liquid egg whites
  • 2 large eggs
  • ¼ c. extra-virgin olive oil (or melted coconut oil, if using coconut oil, make sure eggs are at room temperature)
  • ¼ c. unsweetened, vanilla almond milk
  • 1 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • pinch of salt
  • 1 c. of fresh blueberries
  • ½ c. unsweetened, shredded coconut
  • melted coconut butter, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the banana, egg whites, eggs, evoo, almond milk, honey and vanilla extract.
  3. Mix in the coconut flour, baking soda, and salt.
  4. Fold in the blueberries and coconut.
  5. Drop the batter by two to three heaping teaspoons full into each muffin cup.
  6. Bake for 30 minutes or until lightly golden and a toothpick inserted into each muffin comes out clean.
  7. Let the muffins cool slightly.
  8. Top with melted coconut butter if preferred.

Nutritional Facts (per muffin): Total Calories: 123, Total Fat: 7g (2.8g Saturated fat), Sodium: 89.6mg, Total Carb: 12.4g, Dietary Fiber: 4.1g, Sugars: 5.5g, Protein: 3.7g

MANGIA!!!