Perfectly fluffy, and moist blondies studded with soft chunks of apple, rich notes of peanut butter, and drizzled in a creamy coconut-based caramel.
Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper. To a large bowl, whisk together flax seed meal and water. Let sit for 5 minutes.
To the same bowl, add peanut butter, milk, maple syrup, and vanilla extract. Whisk until creamy. Add flours, coconut sugar, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a thick batter forms. Fold in apple and pecans. Spread batter evenly into the prepared baking dish. Bake for 45 minutes until a toothpick inserted comes out clean.
While blondies are baking, prepare the caramel sauce. To a small saucepan, add coconut milk and coconut sugar. Whisk until combined. Bring mixture to a low boil, then reduce to simmer for 8-10 minutes until thickened and sauce coats the back of a spoon. Take off heat and stir in flaky sea salt.
Allow blondies to cool for 10 minutes before slicing into 12 bars and drizzling with caramel sauce.