What makes this Coconut Macadamia Blondie Pie gluten-free?

This blondie pie is made gluten-free by using a blend of sweet white sorghum flour and tapioca starch, ensuring a delicious texture without traditional wheat flour.

How is this blondie pie made vegan without eggs?

The recipe uses flaxseed meal mixed with water, which creates a 'flax egg' that acts as a binder, replacing traditional eggs for a completely plant-based result.

What gives this blondie pie its unique flavor and texture?

The distinct flavor comes from the combination of dried coconut flakes and crushed macadamia nuts, while the blend of sorghum and tapioca flours provides a tender, blondie-like texture.

Are there any special baking tips for this Coconut Macadamia Blondie Pie?

Yes, it's recommended to place a cookie sheet on the rack underneath your pie pan while baking. This recipe can occasionally bubble during cooking, and the sheet will catch any drips, protecting your oven.

How should I store leftover Coconut Macadamia Blondie Pie?

After baking, let the pie cool completely, then place it into the fridge to chill. Once chilled, slice and store any leftovers in an airtight container in the refrigerator.

15 years ago

Coconut Macadamia Blondie Pie
[Vegan, Gluten-Free]

Name: Coconut Macadamia Blondie Pie [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 8
Ingredients: 2/3 cup melted vegan margarine; 1 cup granulated sugar; 1 cup brown sugar; 2 tbsp flaxseed meal mixed with 4 tbsp water and allowed to rest; 1 tsp sea salt; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp xanthan gum; 1 1/2 cups sweet white sorghum flour; 1/2 cup tapioca starch; 1 cup dried coconut flakes (unsweetened); 3/4 cup crushed macadamia nuts (easy to "crush" by pulsing in food processor just until crumbly)

AK By: Allyson Kramer

Author Bio

Allyson Kramer is the founder, recipe developer, and photographer behind the food blog Manifest Vegan.... Read More

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A slice of golden-brown Coconut Macadamia Blondie Pie, studded with visible macadamia nuts and coconut flakes, served on a white plate with a fork.

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Coconut Macadamia Blondie Pie [Vegan, Gluten-Free]

Dairy Free

This recipe adds a captivating tropical flavor to the basic blondie with the addition of shaved coconut and crushed macadamia nuts. Serve with coconut ice cream for the ultimate island inspired treat!

Ingredients You Need for Coconut Macadamia Blondie Pie [Vegan, Gluten-Free]

2/3 cup melted vegan margarine
1 cup granulated sugar
1 cup brown sugar
2 tbsp flaxseed meal mixed with 4 tbsp water and allowed to rest
1 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1 1/2 cups sweet white sorghum flour
1/2 cup tapioca starch
1 cup dried coconut flakes (unsweetened)
3/4 cup crushed macadamia nuts (easy to "crush" by pulsing in food processor just until crumbly)

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How to Prepare Coconut Macadamia Blondie Pie [Vegan, Gluten-Free]

Preheat oven to 350 ºF, and very lightly grease and (sorghum) flour a standard sized pie pan or 9 x 9 inch brownie pan.
In large mixing bowl, stir together melted margarine, sugars, prepared flaxseed meal and sea salt.
In separate smaller bowl, combine baking powder, xanthan gum, sorghum flour and tapioca starch.
Gently fold the flour mixture into the sugar mixture and stir just until well mixed. Spread batter into prepared pie dish or brownie pan and place into oven with cookie sheet rested on the rack underneath (this recipe gets the occasional bubble during cooking and is best to play it safe--for the love of your oven!).
Bake in preheated oven for 40-45 minutes. Let cool completely and then place into fridge to chill. Slice up and serve!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.