Blondies are a dessert that are like brownies in texture. They don’t contain any chocolate in them, they are baked with brown sugar. This recipe I have adapted to make with the ingredients I had readily available in my pantry. An amazing recipe that uses different ingredients like almond flour, olive oil, raspberries, and coconut sugar. The coconut sugar give a deep caramel color and a nutty flavor. Tartness in raspberries will balance out the sweetness in the blondie. Sliced almonds garnish, add a nice crunch to every bite.
This recipe needs no fancy equipment. My 9 yr old who normally watches me bake, was able to bring all the ingredients together and mix them. Batter was ready to be baked.
almond flour 1 1/4 cups
custard powder 2 tsp
baking powder 3/4 tsp
salt a pinch
coconut sugar 1 1/4 cup
olive oil 1/2 cup
vanilla extract 1 tsp
fresh or frozen raspberries 1/2 cup
sliced almonds 2 tsp
powdered sugar 1/2 tsp
Preheat oven to 350 deg F.
Grease an 9X9″ square baking pan, and line it with a parchment paper sling.
Mix together the almond flour, custard powder, baking powder, and salt.
In another bowl, add the olive oil, sugar, eggs, and vanilla extract.
Stir together until just combined.
Add the dry ingredients into the wet, and mix well.
Pour the batter into the pan and spread it evenly into the corners.
Bake for 30 minutes. Halfway through baking, scatter the berries on top.
Bake until a cake tester comes out mostly clean.
Let the blondies cool completely.
Use the parchment paper wings to carefully lift them from the pan.
Dust with powdered sugar(optional) and scatter with the sliced almonds.
Slice them into squares and serve.