Vegan Raspberry and Macadamia Blondies
Vegan Raspberry and Macadamia BlondiesServes: 12 slices Prep Time: 15 minutes Cooking Time: 30 - 35 minutes
These blondies are the perfect alternative to the classic brownie. Made with Loving Earth caramel white chocolate, raspberries and macadamias they provide the perfect plant based sweet treat. Soft, gooey and unbelievably moorish they will hit the spot for all those sweet sugary cravings without any added nasties, simply sweetened with Rice Malt Syrup and raspberries.
125 g coconut oil
1/2 cup Pureharvest Rice Malt Syrup or maple syrup
1 tsp vanilla extract
2 chia eggs, 2 tbsp chia seeds + 6 tbsp water
1 cup almond flour/meal
1 cup plain flour or gluten free flour
1/8 tsp baking soda
pinch of salt
1 Loving earth caramel chocolate
50 g macadamias, roughly chopped
150 g raspberries
Preheat oven to 180°C and lightly grease and line a 20cm square cake tin.
For the chia eggs combine 2 tbsp chia seeds and 6 tbsp water in a bowl and set aside.
Melt the coconut oil, rice malt syrup and vanilla in a bowl over a pot of simmering water. Once melted set aside and allow to cool for 5 minutes.
In a large bowl mix together the dry almond meal, flour and salt.
Add the wet ingredients, including the chia eggs to the dry ingredients and mix well. Add the raspberries, macadamias and chocolate to the batter and roughly mix through.
Spoon the batter into the cake tin and bake for 30 – 35 minutes or until cooked and lightly browned on the top and a skewer inserted comes out clean! They should be soft and a little gooey but cooked through.
Allow to cool in the pan before cutting into squares.