peanut butter marshmallow blondies (grain free, scd diet)
these peanut butter blondies are the perfect brownie replacement, perhaps even better: they've got an soft interior filled with marshmallows and roasted peanuts, with a second layer on top, baked until it's golden brown and gooey.
Servings: 12 blondies
Ingredients
- 1 cup peanut butter crunchy or smooth- i opted for crunchy!
- 1/4 cup coconut flour
- 1/4 cup honey
- 1/4 cup coconut milk or cream
- 1/4 cup peanut pieces toasted lightly for 5-10 mins at 350
- 1/2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 eggs
- 1 cup marshmallow pieces/tiny marshmallows
Instructions
- In a medium to large mixing bowl, start by combining your peanut butter, coconut flour, and baking soda.
- Continue mixing in the honey, coconut milk or cream, vanilla extract and finally the two eggs, combining well.
- Once the mixture is well-combined, take a rectangular or small square baking dish, (mine was approx 9 inches x 3 inches), and line it with parchment paper or well-grease. Place half the batter in the dish, pressing it down and spreading it to the edges.
- Take half the toasted peanuts and sprinkle across the layer, and then add half the marshmallows. [Step-by-Step photos are on my website]
- Repeat the process with remaining batter, peanuts and marshmallows.
- Once prepared, bake in a preheated oven at 350 for 30 minutes. Remove from oven and allow to cool before removing from the baking dish and cutting into squares. Store in the fridge or freezer, and enjoy!