Gluten-free blondies
Gluten-free blondies
Cooking time
15
minutesLovely gluten-free blondies will charm gourmets - sticky on the inside and crunchy on the top! Vegan white chocolate and fresh raspberries crown the sticky treat. The flour used isGluten-free oat flour mix, which is perfect for this type of baking.
This can be made into both cake and brownie style pieces. Raspberries and white chocolate can be sprinkled on top or mixed into the batter. NAM!
Ingredients
0,5tspbaking soda
0,5tspbaking powder
0,33 tl salt
1,33 dl (coconut) sugar or other dark sugar (e.g. farine)
2 tl vanilla sugar
3 rkl nut butter (peanut butter smooth or almond butter)
1,5 dl vegetable drink
freezing variations
(vegan) white chocolate
Preparation
- Preheat the oven to 175 degrees.
- Mix the dry ingredients together and the peanut butter and vegetable juice together. Combine the ingredients and mix until smooth. Chop up some white chocolate and raspberries to taste, or just sprinkle them on top of the dough.
- Grease a suitable sized baking dish and cut out a piece of baking paper for the bottom. Spoon the dough into the pan and place in the oven for about 15-20 minutes. Test with a stick to see if there is any raw dough left. Blondies are supposed to be moist inside, so a little dough in the batter is not so bad.
- Allow the blondie to cool completely before removing it from the pan. Slice the cooled blondie or serve as a cake. You can also make it the day before, as gluten-free blondies keep well in the fridge.
Sanna Hiltunen | Healing Food
