Kid-friendly, healthy treats can also be delicious! And the proof is in this yummy recipe for Strawberry Coconut Blondies, which is vegan and can also be made gluten-free by switching out the whole wheat flour for a gluten-free flour. These ooey-gooey blondie cookie bars are made with coconut oil, unsweetened coconut, strawberries, flax seeds, and just a pinch of brown sugar. Plus, they contain an entire pouch of Sprout Organic Strawberry Superblend Banana and Butternut Squash Toddler food. I love baking with Sprout Organic Baby and Toddler Food purees, because these products are made from real, organic, whole plant foods, such as fruits, vegetables, grains, and pulses, meaning you can fit nutritious whole foods into your kids’ (and their parents’) diets! This recipe is soft enough for young children’s palates, and contains few allergens (if your child is allergic to wheat, this can easily be substituted for a wheat-free flour). Bake up this recipe and pack these bars away in kids’ lunchboxes, serve them for after pre-school snacks, and as a healthy dessert you can feel good about. And for all of those grownups looking for a more healthful take on a sweet treat, this recipe is delicious and nutritious enough for you and the whole family.
Here’s a step-by-step guide for making Strawberry Coconut Blondies.