Spiced pear blondies (paleo & gluten-free) blend a ripe pear with coconut flour, warm cinnamon, nutmeg, and cloves into soft, moist squares. Everything comes together in one food processor and bakes at 350°F / 175°C in about 22 minutes. A wholesome, cozy bake made with maple syrup instead of refined sugar.
Imagine the warm, comforting aroma of cinnamon, nutmeg, and sweet pear filling your kitchen. These Spiced Pear Blondies are the answer to your cozy-treat cravings! Made in one bowl with wholesome ingredients like coconut flour and maple syrup, they’re a guilt-free indulgence that’s both paleo and gluten-free. Perfectly soft, moist, and ready in about 30 minutes, this is the simple fall bake you’ve been looking for.
Ingredients
• 1 large pear, about 1 cup or 150g (5.3 oz), cored and peeled
• 3 large eggs
• 2 tablespoons / 30 ml (1 fl oz) coconut oil, melted
• 2 tablespoons / 30 ml maple syrup
• ¼ cup / 30g (1.06 oz) coconut flour
• 1 teaspoon / 3g (0.11 oz) ground cinnamon
• ½ teaspoon / 1g (0.04 oz) ground nutmeg
• ¼ teaspoon / 0.5g (0.02 oz) ground cloves
• ½ teaspoon / 2.5g (0.09 oz) baking soda
• ¼ teaspoon / 1.5g (0.05 oz) salt
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang to easily lift the blondies out later.
3. In a food processor or high-speed blender, pulse the cored and peeled pear until it forms a smooth puree.
4. Add the eggs, melted coconut oil, and maple syrup to the pear puree. Blend again until the wet are smooth and fully combined.
5. Add the coconut flour, cinnamon, nutmeg, cloves, baking soda, and salt directly to the food processor. Pulse just until the batter is combined. The batter will be thick, so be careful not to overmix.
6. Scrape the batter into your prepared pan and use a spatula to spread it into an even layer. Sprinkle with additional cinnamon on top, if desired.
7. Bake for 20-22 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the blondies to cool completely in the pan on a wire rack before lifting them out with the parchment paper and cutting into 6 squares.
Nutritional Information
• Nutrition (per serving)
• Calories: 127
• Carbohydrates: 10g
• Protein: 4g
• Total Fat: 9g
Pro Tips
• Use a very ripe, sweet pear like a Bartlett or Anjou for the best natural sweetness and flavor.
• Coconut flour is extremely absorbent. Do not substitute it 1:1 with other flours and let the batter sit for a minute after mixing to allow it to thicken before spreading.
• For an extra crunch and flavor, fold in ¼ cup of chopped pecans, walnuts, or paleo-friendly chocolate chips into the batter before baking.
• Store cooled blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
FAQ
Q: Are these pear blondies paleo and gluten-free
A: Yes, this recipe is specifically designed to be both paleo and gluten-free, using wholesome ingredients like coconut flour and maple syrup.
Q: Can I substitute the coconut flour
A: It is not recommended to substitute coconut flour on a 1:1 basis. Coconut flour is uniquely absorbent, and using another flour would require significant adjustments to the recipe’s wet ingredients to achieve the right consistency.
Q: What are the best pears for this recipe
A: For the best natural sweetness and flavor, use a very ripe and sweet pear variety such as a Bartlett or Anjou.
Q: How should I store leftover blondies
A: Store the cooled blondies in an airtight container. They can be kept at room temperature for up to 2 days or stored in the refrigerator for up to 5 days.
Q: Can I add nuts or chocolate chips to this recipe
A: Absolutely! For extra texture and flavor, you can fold in ¼ cup of chopped pecans, walnuts, or paleo-friendly chocolate chips into the batter before baking.
Pro Tips
- Choose a very ripe, sweet pear such as Bartlett or Anjou. A ripe pear brings most of the natural sweetness and keeps the maple syrup amount modest.
- Let the blended batter sit for a minute after mixing so the coconut flour can thicken it before you spread it into the pan. Coconut flour is extremely absorbent and cannot be substituted 1:1 for other flours.
- Pulse the dry ingredients into the pear mixture just until combined. The batter is naturally thick, and overmixing makes the baked blondies tougher.
- Fold in 1/4 cup of chopped pecans, walnuts, or paleo-friendly chocolate chips before baking for extra crunch and flavor.
- Cool the blondies completely in the pan on a wire rack before lifting them out by the parchment overhang and cutting into 6 squares. Store them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Frequently Asked Questions
Are these pear blondies paleo and gluten-free?
Yes, the recipe is built on coconut flour, maple syrup, coconut oil, and warm spices. Each square has about 127 calories and 10g of carbohydrates.
Can I substitute the coconut flour?
A 1:1 swap is not recommended because coconut flour is uniquely absorbent. Using another flour would mean reworking the wet ingredients to get the right consistency.
What are the best pears for these blondies?
Use a very ripe, sweet variety like Bartlett or Anjou for the best natural sweetness and flavor. The pear puree is the base of the whole batter.
How should I store leftover spiced pear blondies?
Keep the cooled blondies in an airtight container at room temperature for up to 2 days. Refrigerated, they stay fresh for up to 5 days.
Recipe card below.
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Spiced Pear Blondies (Paleo & Gluten-Free)
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang to easily lift the blondies out later.
- In a food processor or high-speed blender, pulse the cored and peeled pear until it forms a smooth puree.
- Add the eggs, melted coconut oil, and maple syrup to the pear puree.
- Blend again until the wet are smooth and fully combined.
- Add the coconut flour, cinnamon, nutmeg, cloves, baking soda, and salt directly to the food processor. Pulse just until the batter is combined. The batter will be thick, so be careful not to overmix.
- Scrape the batter into your prepared pan and use a spatula to spread it into an even layer.
- Sprinkle with additional cinnamon on top, if desired.
- Bake for 20-22 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool completely in the pan on a wire rack before lifting them out with the parchment paper and cutting into 6 squares.
