
Vegan Raspberry and Macadamia Blondies 12 slices Prep: 15 minutes Cook: 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. Ingredients 125 g coconut oil 1/2 cup Pureharvest Organic Rice 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 Instructions 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. Enjoy! Share this recipe Print recipe

Vegan Raspberry and Macadamia Blondies

12 slices
Prep: 15 minutes
Cook: 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.

Ingredients

125 g coconut oil
1/2 cup Pureharvest Organic Rice 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

Instructions

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.
Enjoy!

Share this recipe