Raspberry & White Chocolate Blondies
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A delightful easy-to-make vegan raspberry & white chocolate blondie cake that has a tangy raspberry flavour and is combined with baked chocolate that is deliciously thick is just everyone’s dream.
Key Ingredients
A complete list of ingredients with the exact amounts and step-by-step instructions you can find in the RECIPE CARD below.
- Spelt flour
- Whole wheat flour
- Almond flour
- Coconut sugar
- Rice syrup
- Oat milk
- Coconut oil
- Baking powder
- Baking soda
- Flax eggs
- Vanilla essence
- Fresh or frozen raspberries
- Vegan white chocolate chopped into small pieces
Notes on ingredients
Most of these ingredients you will be able to find in your local supermarket or health food store. In case there is an ingredient that is hard to find, I will link it to Amazon as they offer so many ingredients. You will be able to find these in the links below:
Spelt flour – Plain white spelt flour that you should find in your local store
Whole wheat flour – Again easy enough to find.
Almond flour – A delicious tasty flour made from ground almonds see here: Almond flour
Coconut sugar -I like to use coconut sugar but if you cant find it, you could always use your regular brown sugar. Here you can find it in the link. Coconut Sugar
Rice syrup – Organic brown rice syrup: Brown Rice Syrup
Oat milk – I used organic oat milk but you can use any vegetable milk. Almond also goes really well.
Coconut oil – Pure cold pressed organic coconut oil is amazing, see it here: Coconut Oil
Baking powder – Bicarbonated soda
Baking soda – Baking powder in a sachet
Flax eggs – below explained how to make a flax egg
Vanilla essence – I like to use vanilla with white choclate as it softens to flavour. See it here: Vanilla Essence
Fresh or frozen raspberries – If I see fresh in the supermarket then I always aim to use fresh.
Vegan white chocolate – See here in link: Vegan White Chocolate
Equipment
1 bowl for mixing up the flax egg.
A small baking tray
How to make summary
A complete list of step-by-step instructions you can find in the RECIPE CARD below.
First of all prepare the flax eggs by mixing the flaxseed with water and letting it sit for around 15 minutes.
Meanwhilel, in a bowl mix all the dry ingredients and gradually mix in the wet ingredients.
Stir in the flax eggs and pour the mixture into a lined baking tin.
Smooth out the mixture, place the raspberries and the chocolate pieces on the top of the blondie and bake for 25 minutes at 175° ©
Rasberry & White Chocolate Blondies
Rasberry & White Chocolate Blondies
Frequently Asked Questions (FAQ)
What is rice syrup?
Rice syrup or brown rice syrup is also called rice malt syrup, or maltose syrup. It is made by slowly cooking brown rice and exposing it to natural enzymes. The enzymes are then broken down and then the rice’s starches are turned into sugars (maltose, maltotriose, and glucose). This syrup is all-natural and doesn’t contain fructose or gluten, it has low levels of glucose, and a high glycemic index.
Rice syrup uses
Used as a natural sweetener for drinks and desserts.
What does rice syrup taste like?
Rice syrup is mildly sweet, much less so than agave nectar, and sugar.
Storage
Rice syrup does not need to be refrigerated, though that can prolong the shelf life.
What is a flax egg and how to make it?
A flax egg is a chicken egg substitute that is vegan. It is made up of ground flax seeds and water. The good thing is and that it is 100% natural, vegan, gluten free, paleo and a whole ingredient.
1 tbsp of ground Flaxseed that is also known as Flaxseed Meal mixed with 2 ½ of tbsp warm water
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Rasberry & Chocolate Blondies
Equipment
Ingredients
- 100 g spelt flour
- 60 g whole wheat flour
- 50 g almond flour
- 50 g coconut sugar
- 3 table spoons of rice syrup
- 100 mil of oat milk
- 3 table spoons of coconut oil
- ½ tea spoon baking powder
- ½ tea spoon of baking soda
- 2 flax eggs
- tea spoon vanilla essence
- 100 g of fresh or frozen raspberries
- 100 g vegan white chocolate chopped into small pieces
Instructions
- First of all prepare the two flax eggs by mixing the flaxseed with warm water and letting it sit for around 10 -15 minutes until it has a gooey consistancy.
- Meanwhile, in a bowl sieve in the wheat and spelt flour, he baking soda, baking powder and stir in the sugar and almond flour. Gradually mix in the rice syrup, vanilla essence, milk and coconut oil.
- Stir in the flax eggs and pour the mixture into a lined baking tin.
- Smooth out the mixture, place the raspberries and the chocolate pieces on the top of the blondie and bake in a hot oven for 25 minutes at 175° ©. It really is that easy.
Notes & Suggestions
Nutrition Profile
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
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