Raspberry & White Chocolate Blondies
Vegan and gluten free indulgent tray bake
Equipment
- Square baking tray
- Small saucepan
Ingredients
- 200 g Ground almonds
- 100 g Oat flour
- 1 tbsp Milled flaxseed
- 55 g Coconut sugar
- 35 g Coconut oil
- 100 g Cashew butter
- 225 ml Maple syrup
- 200 ml Almond milk
- 125 g Frozen raspberries
- 75 g White chocolate dairy free
Instructions
- Pre-heat the oven to 190 degrees celsius (180 fan), Gas mark 5.
- Melt the coconut oil in a small pan.
- In a large bowl combine the dry ingredients: ground almonds, oat flour, coconut sugar and milled flax.
- Add in all the wet ingredients apart from the almond milk. Combine (I use a hand whisk) and add the almond milk a bit at a time so it doesn't spray everywhere.
- Lastly mix in the raspberries and white chocolate pieces.
- Pour into a lined square baking tray (mine is approx 21 x 21cm) and put in the centre of the oven for 35 minutes or until a skewer comes out clean when inserted into the middle of the cake.
- Allow to cool in the tin for at least 30 minutes before serving.
- Slice and enjoy!
- Store in an airtight container or cake tin for up to 5 days although it's best eaten within 2-3 days as is very moist.