a twist on your typical blondie, these are topped with a homemade peach puree that’s baked right into the brown butter and tahini batter.
I’m fully back on my dessert tip. Yes, savoury recipes are still in the works, but I do have a *bit* of a backlog when it comes to highly delicious, somewhat nutritious treat ideas.
I also go through waves when it comes to baking with certain ingredients, which is also partially reflected in the recipes that do come to life on my blog– I’ll basically be obsessed with baking with zucchini for a month, then I’ll transition to peaches (ahem), then it’ll be apricots, then plums etc– this sort of happens with the natural progression of the season, and thus, I go with whatever fruits are heavily in season at the time. This past month has definitely been peach-obsessed. I’ve not only made several lit smoothies involving a frozen banana and a fresh peach and a bit of almond milk or yogurt (tastes like a dream and everyone needs to try it!), I’ve also got my bake-on with these peach, tahini and brown butter blondies, and yes, another surprise recipe or two coming down the pipeline.
Yesss, peach season is still here and needs to be capitalized on! And if you happen to be intolerant or allergic to raw peaches, hopefully when they are peeled and simmered down you will tolerate them – I know it works for my boyfriend, but everyone is different! (when it comes to baked versus raw stone fruit).
These peach, tahini and brown butter blondies came out of a desire to have brown butter blondies, when it comes down to it. Really, i just wanted to make something with “brown butter” because it sounds cool and delicious af (I am simple-minded). On my mission to create a dessert centred around brown butter, peaches so happened to be in season and I thought what sounds better than brown butter and peaches??? Tahini came into play because blondies — wanted some sort of “butter” base and I opted for that earthiness of tahini as opposed to the nuttiness of peanut butter or almond butter – although you could sub in PB or AB to similar effects, of course the flavour would differ. Nonetheless, the world is your oyster!
Back to the recipe and ingredients at hand though. Apart from the brown butter, peaches and tahini which are (obviously) ingredients that are all listed right in the recipe’s name, you will also need a handful of other simple ingredients that I would refer to as “go-to” when it comes to grain free baking: coconut flour, eggs, honey and pure vanilla extract. That’s ~literally~ it!
What you end up with is the most perfect blondie; a delicate balance of moist and dry, soft and chewy. It’s the perfect texture, and that tahini and brown butter-flavoured batter is then topped with a sweet peach puree, which is baked into the blondie. So good.
I am super excited for you to try these!! Please review/drop a comment below if you try making these, or holla at me on Instagram @grainfreee!
A few related recipes if you’re looking for some more sweet treats that are in season:
- ZUCCHINI RHUBARB CINNAMON LOAF (COCONUT FLOUR)
- STRAWBERRY RHUBARB CRUMB CAKE MUFFINS (COCONUT FLOUR)
- ZUCCHINI FRITTERS (COCONUT FLOUR)
- LEMON POPPYSEED MUFFINS (COCONUT FLOUR)
- BAKED OLD-FASHIONED DONUTS (COCONUT FLOUR)
peach, brown butter & tahini blondies: ingredients
- 1 cup of tahini
- 1/4 cup of butter
- 1/4 cup of coconut flour
- 2 eggs
- 3 tbsp of honey
- 1/2 tsp of pure vanilla extract
- 1/2 tsp of baking soda
- 1/2 cup of peeled & chopped peaches (approx 2 small peaches)
peach, brown butter & tahini blondies: how to
- first, start by preparing your brown butter. take your 1/4 cup of cold butter, diced into cubes, and melt in a small saucepan over medium-heat until it begins to foam and brown specs form, whisking as you go. turn down the heat to low, and continue to whisk for 5-10 minutes until its fully brown, and remove from heat, placing in a heat-safe bowl while you prepare the rest of your ingredients.
- next, using the same saucepan you had the butter in (don’t need to clean it!), place your peeled and chopped peaches, and allow them to simmer on medium-low heat for 10 minutes or so, until the peaches become soft and mush-like.
- next, in a large bowl, add your tahini, coconut flour and baking soda, combining well.
- proceed to add in your brown butter, honey, eggs, and vanilla extract, mixing more until everything is well combined.
- spoon the batter into a 8×8 square glass baking dish, lined with parchment paper.
- top the batter with your simmered peaches.
- bake in a preheated oven at 350 for 40 minutes. remove from oven and allow to cool completely before you slice! store in an airtight glass container in fridge or freezer for optimal freshness. these definitely freeze well!
grain free peach tahini brown butter blondies (coconut flour)
Ingredients
- 1 cup tahini
- 1/4 cup butter
- 1/4 cup coconut flour
- 2 eggs
- 3 tbsp honey
- 1/2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 cup peeled & chopped peaches (approx 2 small peaches)
Instructions
- first, start by preparing your brown butter. take your 1/4 cup of cold butter, diced into cubes, and melt in a small saucepan over medium-heat until it begins to foam and brown specs form, whisking as you go. turn down the heat to low, and continue to whisk for 5-10 minutes until its fully brown, and remove from heat, placing in a heat-safe bowl while you prepare the rest of your ingredients.
- next, using the same saucepan you had the butter in (don’t need to clean it!), place your peeled and chopped peaches, and allow them to simmer on medium-low heat for 10 minutes or so, until the peaches become soft and mush-like.
- next, in a large bowl, add your tahini, coconut flour and baking soda, combining well.
- proceed to add in your brown butter, honey, eggs, and vanilla extract, mixing more until everything is well combined.
- spoon the batter into a 8×8 square glass baking dish, lined with parchment paper.
- top the batter with your simmered peaches.
- bake in a preheated oven at 350 for 40 minutes. remove from oven and allow to cool completely before you slice! store in an airtight glass container in fridge or freezer for optimal freshness. these definitely freeze well!