These Chocolate Hazelnut Blondies by @baranbakery are bite-sized pieces of gluten-free joy (with an added boost of health benefits from the MCT oil in our new Chocolate Hazelnut Grain-Free Granola). You can thank us later. 

2 cups of gluten-free flour 
1/4 tsp salt
Pinch of cinnamon
1 cup coconut sugar
1/4 cup maple syrup
3/4 cup organic unsalted butter, melted 
2 large organic free range eggs 
1 tsp vanilla bean paste 
1 cup dark chocolate 
1/2 cup coconut cream 
1 cup Purely Elizabeth Chocolate Hazelnut Grain-Free Granola + MCT Oil 


  • Preheat the oven to 350 degrees; grease and line an 8x8 inch pan
  • In a medium bowl, whisk together the flour, salt and cinnamon; set aside 
  • In a large bowl, whisk together the eggs and coconut sugar until they're well combined and the eggs become slightly pale 
  • Add the melted butter, maple syrup and vanilla bean paste tp the mixture and whisk until smooth 
  • Fold in the dry ingredients just until combined and pour into the prepared pan
  • Bake for about 30 minutes, or until the edges look set and the center is no longer very gooey 
  • In a medium bowl, melt the chocolate and coconut cream in the microwave on 20 second intervals, mixing in between 
  • Spread the chocolate on top of the blondies and top with Purely Elizabeth Granola
  • Refrigerate for 1-2 hours before slicing. Serve chilled or at room temperature