Raspberry & Macadamia Blondies
Have you ever tried raspberry and macadamia together? It’s a real match made in heaven, and especially delicious in these free-from blondies. The perfect sweet but light treat to enjoy mid-afternoon with a cup of tea.
Ingredients
- 7oz ground almonds
- 3.5oz gluten free flour
- 4 tbsp almond butter
- 2 tbsp coconut oil (melted)
- 5 tbsp maple syrup
- 1 egg
- 6.3fl. oz almond milk
- 7oz raspberries
- 5.25oz macadamia nuts (roughly chopped)
- 2 tsp vanilla extract
- 1 tsp baking powder
- pinch salt
Instructions
Step 1
Pre-heat the oven to 180 degrees.
Step 2
Mix the ground almonds, flour, baking powder and salt together in a bowl.
Step 3
Add the almond butter, coconut oil, maple syrup and milk to your blender and blend together.
Step 4
Pour this mixture into the mixing bowl with the dry ingredients then beat in the egg.
Step 5
Gently fold in the raspberries and nuts.
Step 6
Line a baking tray with baking paper and pour the blondie mixture into it, spreading evenly.
Step 7
Place into the oven to bake for around 20 minutes. The blondies will still look slightly underdone when they come out but will firm up more as they cool - don’t be tempted to leave them in the oven for longer.
Step 8
Allow to cool for 15 minutes before cutting into squares and enjoying.