Thursday, October 20, 2011

Coconut Chocolate Blondies - October 19, 2011

These are an adaptation of the famous Smitten Kitchen blondies. I'm trying to eat more coconut and coconut oil, since learning that the saturated fat contained in it is primarily in the form of medium-chain triglycerides, which are healthy fats that my short bowel can digest and absorb. I followed the basic recipe, but substituted melted coconut oil for the butter and added in about 1/2 a cup of organic chocolate chips and about a quarter cup of unsweetened coconut flakes. Delicious! So good, that less than 24 hours later they are already gone!

My only change next time will be to remove them from the pan before they are completely cooled. The last few had to be pried from the baking pan and that took annoyingly too much time and effort when I was anxious to eat them!

1 comment:

Jess said...

Oh my God...YUM! I love cooking with coconut oil. Also, I'm happy to see that I'm not the only one that can polish off baked goods easily in a 24 hour period.


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