It was a last minute decision. Hurricane Sandy arrived, dinner was cooking and we lucked out with power. Not sure how that happened considering the winds were reaching up to 80mph and 2/3 of the state are powerless. My heart goes out to all those who are affected. Last year hurricane Irene flooded our basement and destroyed the carpet. It was 20 years old so in a way it was a good thing to initiate an upgrade. We just got around to putting a new carpet in this summer, so we were bracing to see if that was a big mistake. Surprisingly, we didn’t receive that much rain.
Whenever there is a storm or we’re cooped up indoors, baking seems like a good idea. Initially we contemplated a plain Blondie, fast and simple. We started mixing the batter and they looked awfully sad. The past weekend I stocked up on frozen blackberries and jumped to the idea of marbling a blackberry sauce in the batter. However, the coconut flour batter is too firm to marble easily. I was not about to give up on the blackberries though and spread it on top instead, cutting the batter in half and sandwiching the berry. YUM. Blackberries can be seedy so I added blueberries into the mix also. These dessert bars are gluten/grain free, low in sugar, and are made with organic blackberries and blueberries.
3/4 coconut flour (Tropical Traditions)
1/4 almond flour (Honeyville)
1/4 tsp baking soda
1/2 tsp cream of tartar
1tbsp coconut oil
1/2 tsp vanilla extract
pinch of salt
3 pastured eggs
1 tbsp water
1/2 c blackberries
1/3 c blueberries
- Break three eggs and whisk with vanilla.
- Mix dry ingredients (coconut & almond flour, baking soda, cream of tartar, salt) with coconut oil. see note
- Add egg mixture to dry ingredients. Add 1 tbsp of water if necessary if too dry.
- Separate batter in half for the top and bottom layer of your bars. (I choose to make the bottom half a little larger)
- Mold bottom of the bars into 8x 8 in glass baking pan.
- Heat blackberries & blueberries in small pot with 2 tbsp water + small shake of stevia.
- Let boil into a sauce-like mixture. Help it along by mashing it.
- Let sauce cool to room temperature see note
- Take cooled sauce and smooth over first layer.
- Roll out second batch of batter between two sheets of wax paper to fit 8x8 in pan.
- Cut into 9 even squares. Transport on top of berry spread with the help of a spatula. For aesthetic reasons I gentle broke apart and cracked the top layer. The sauce filling can ooze through!
- Bake at 325° F for about 20 minutes.
If you mix the coconut oil with the eggs it'll turn cold and clump more easily. Evenly fold into dry ingredients.
If you're in a hurry or want to speed the process take sauce out of hot pot and cool in the freezer.