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Kids Strawberry Coconut Blondies (Vegan)

Sharon Palmer

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.

This recipe includes Sprout Organic Strawberry Superblend Banana and Butternut Squash Toddler food, brown sugar, whole wheat flour, strawberries, and unsweetened shredded coconut.

Mix up the flax seed with water, and then add coconut oil, vanilla, brown sugar, whole wheat flour, and baking powder.
Pat two-thirds of the dough in the bottom of a baking dish.
Spread one pouch of Sprout Organic Strawberry Superblend Banana and Butternut Squash Toddler food and sliced strawberries over the dough.
Top with remaining dough and shredded coconut.
Bake until golden brown and firm—about 55-60 minutes. Cool and slice into squares.
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Kids Strawberry Coconut Blondies (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Yield: 9 large bars (or 16 small bars) 1x


  • 2 tablespoons flax seeds
  • ¼ cup water
  • 1 teaspoon vanilla
  • ½ cup coconut oil
  • ¼ cup brown sugar
  • 1 ¼ cups whole wheat flour*
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt (optional)
  • 1 4.3-ounce pouch Sprout Organic Strawberry Superblend Banana and Butternut Squash Toddler food
  • 1 cup fresh or frozen strawberries, sliced
  • 2 tablespoons shredded coconut, usweetened


  1. Preheat the oven to 350 F.
  2. In a mixing bowl, mix together flax seeds with water and let stand for 2 minutes.
  3. Add vanilla, coconut oil and brown sugar and mix until smooth
  4. Mix in flour, baking powder, and salt (optional) just until smooth.
  5. Spray a 9 x 9-inch square baking dish with nonstick cooking spray.
  6. Spread out two-thirds of the dough on the bottom of the baking dish, patting with fingers to distribute it evenly across the bottom of the dish.
  7. Spread the Sprout Organic Strawberry Superblend Banana and Butternut Squash Toddler food over the dough evenly. Arrange sliced strawberries over the fruit puree.
  8. Drop pieces of the remaining dough over the strawberry mixture.
  9. Sprinkle with coconut.
  10. Place in oven and bake for 55-60 minutes, until firm and baked through. Will make a moist bar.
  11. Allow to cool for 10 minutes, and then slice into bars.
  12. Store leftovers in an airtight container in the refrigerator.


*May substitute whole wheat flour with a gluten-free flour, such as a gluten-free flour blend or sorghum flour, to make this recipe gluten-free and wheat-free.


  • Serving Size: 1 large serving
  • Calories: 224
  • Sugar: 9 g
  • Sodium: 6 mg
  • Fat: 14 g
  • Saturated Fat: 11 g
  • Carbohydrates: 24 g
  • Fiber: 3.5 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: strawberry, kid friendly treat, coconut, healthy dessert

Note: Sharon is a nutrition consultant for Sprout Organic Baby Food.

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