Coconut Pecan Blondies

A recipe from Stephanie Rouse

• Preheat oven to 350 degrees
• 8-inch square cake pan, greased

¾ cup whole wheat flour

¾ cup whole barley flour*

1 tsp baking powder

½ tsp salt

1 cup packed Demerara or other raw cane sugar**

½ cup butter, softened

2 eggs

1 tsp vanilla extract

¾ cup chopped pecans

¾ cup sweetened shredded coconut (unsweetened will work, too)

1. In a bowl, combine whole wheat and barley flours and baking powder and salt.
2. In another bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and mix until blended. Stir in pecans and coconut.
3. Spread evenly in prepared pan. Bake in preheated oven just until the edges begin to pull away from the pan, about 30 minutes. Remove from oven, run a knife around the edge and let cool completely in pan on a wire rack. Cut into squares. Serve warm for dessert, with a dollop of ice cream and keep any leftovers on hand for delicious snacks or afternoon tea. Makes 16 squares.

   *This may not be available locally but Open Harvest carries it in their bulk bins.

 **Used C&H Pure Cane Washed Raw Sugar, available at Pac and Save