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BLUEBERRY AND RASPBERRY SWIRL BLONDIES

Every Blondie needs a raspberry and a blueberry by
her side! Don’t you agree?

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A few days ago I started having these flashes about a beautiful dessert bar with a raspberry swirl….So out of a hundred ideas I finally picked one!

Well, the begining was a bit bumpy…I forgot the eggs! Thus I had to come up with an eggless blondies recipe. Quite a challenge! After a few minutes of distress I made a few adjustments and they couldn’t be better.

You will see…..It’s easy to love them!

⇒ extra creamy 

⇒ fruity

⇒ satisfying

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If you ask me, you really should try this recipe. You know what they say……

If it looks good, it is good!
 
BLUEBERRY AND RASPBERRY SWIRL BLONDIES
Serves 5
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 5 tablespoons of coconut oil
  2. ½ cup of cane sugar
  3. ½ cup of milk (almond milk or cow’s milk)
  4. 3 tablespoons of lemon juice (you can add lemon zest if you like it)
  5. 1 cup of almond flour
  6. 1 tablespoon of whole wheat flour
  7. 2 tablespoons of rice flour (white flour or brown flour)
  8. ½ cup of blueberries
  9. ½ cup of raspberries
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Instructions
  1. Preheat oven to 180 degrees. Grease a small baking pan (18 cm) with coconut oil or olive oil.
  2. Whisk the coconut oil and the cane sugar in a bowl.
  3. Add the milk and the lemon juice and stir for 2-3 minutes.
  4. In a separate bowl mix the flours and pour them into the wet ingredients bowl.
  5. Place the raspberries and the blueberries in a blender with 2 tablespoons of water (it doesn’t need to be completely blended.. I love feeling the pieces.)
  6. Use a butter knife/fork to swirl the mixtures together.
  7. Bake for 30 to 35 minutes (do the toothpick test and if it comes out clean it’s ready!
  8. Let it cool for 10 minutes and put in the fridge until serving time (that is the key for a moist texture!)
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SweetSpotting http://sweet-spotting.com/

Delicate and devilishly good!

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