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1
Place the flax meal into a small bowl and whisk in the warm water. Place into the refrigerator and let stand for 15 minutes, to let the flax egg gel.
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2
Preheat oven to 325u00b0F and line an 8x8 inch pan with parchment paper, leaving an overhang as a handle.
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3
Combine mashed avocado, baby food and coconut oil in a food processor and blend well mixed and the avocado is smooth. Add the coconut sugar and vanilla extract and blend again. Finally, add the chilled flax egg and blend until well combined, scraping the sides down as necessary.
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4
Add the coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg and blend again until well combined. Really scrape down the sides to get all the flour into the mixture.
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5
Spread the mixture into the prepared pan, and sprinkle on the pecans, lightly pressing them into the batter. Bake until edges begin to pull away from the sides on the pan, and the top if dark brown, about 1 hour. Let cool to room temperature on the counter, and then refrigerate until full chilled, at least 2 hours (see note).
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6
Slice into bars and devour!
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7
Notes:
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8
1. For the avocado, just don't have the 1/2 cup perfectly level, just very slightly rounded.
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9
2. Gluten-free baking can be very tricky and if your measuring cups differ from mine, and don't produce the same weight, your dessert can be totally off. So please weigh your flour!
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10
3. Blondies soften a lot at room temperature, so it's best to keep them refrigerated until ready to serve.
