This whole-grain coconut-almond blondie recipe has half the amount of brown sugar and butter as a traditional recipe and is made with 100% whole-wheat flour. The results: scrumptious toffee-flavored treats with fewer calories and less added sugars per serving.
Make Ahead Tip: Cover and store airtight for up to 3 days; freeze for up to 3 months.
Try white whole-wheat flour in place of all-purpose flour in baked goods. It's made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
For the best flavor, toast nuts before using in a recipe. To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
To Cut Perfect Bars: Grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into bars.
132 calories; protein 2.3g; carbohydrates 16.7g; dietary fiber 1.4g; sugars 10.2g; fat 6.4g; saturated fat 3.4g; cholesterol 25.7mg; vitamin a iu 140.8IU; folate 3.5mcg; calcium 30.5mg; iron 1.3mg; magnesium 10.7mg; potassium 61.4mg; sodium 85.5mg; added sugar 10g.