Rasberry & Chocolate Blondies
A delightful easy-to-make vegan blondie cake that has a tangy raspberry flavour and is combined with baked chocolate that is deliciously thick is just everyoneβs dream.
Equipment
1 Mixing Bowl
1 Wooden Spoon
1 baking tray
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
- Β½ tea spoon baking powder
- Β½ 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 175Β° Β©. It really is that easy.
Notes & Suggestions
The warmer the water to make the flax egg the quicker it will make.Β
Nutrition Profile
Nutrition
Rasberry & Chocolate Blondies
Amount per Serving
Calories
352
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
Share on Facebook Pin Recipe Tried This Recipe?Mention @dishingoutplants on Instagram or tag #dishingoutplants
