Desserts
Raspberry & Macadamia Blondies
Recipe by Amelia Littlejohn
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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.
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- 200g ground almonds
- 100g gluten free flour
- 4 tbsp almond butter
- 2 tbsp coconut oil (melted)
- 5 tbsp maple syrup
- 1 egg
- 180ml almond milk
- 200g raspberries
- 150g macadamia nuts (roughly chopped)
- 2 tsp vanilla extract
- 1 tsp baking powder
- pinch salt
Utensils
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Step 1
Pre-heat the oven to 180 degrees.
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Step 2
Mix the ground almonds, flour, baking powder and salt together in a bowl.
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Step 3
Add the almond butter, coconut oil, maple syrup and milk to your blender and blend together.
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Step 4
Pour this mixture into the mixing bowl with the dry ingredients then beat in the egg.
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Step 5
Gently fold in the raspberries and nuts.
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Step 6
Line a baking tray with baking paper and pour the blondie mixture into it, spreading evenly.
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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.
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Step 8
Allow to cool for 15 minutes before cutting into squares and enjoying.
