Firstly, I don’t think blondies get enough credit. Of course, brownies are gooey, chocolatey goodness, but blondies can take on more flavours in are much lighter in texture. I’ll never say no to a brownie but I’m definitely speaking out for all the less-appreciated baked goods out there!
These peanut butter and raspberry swirl blondies are the perfect transitional baked treat – just like fashion, I think food has a bit of a transitional stage between seasons. I’m not quite ready to let go of my berries and light, summery flavours; but I’m also completely ready for cake and stodge (healthy stodge!)
These are the perfect in between treat – the texture is light from the ground almonds, but there’s a comforting depth of flavour from the peanut butter without being heavy. The added crunch from the chopped pecans adds another texture to the blondies, making them extremely moreish – it’s safe to say these didn’t last long in my house!
Makes 12 squares;
– 1 1/2 cups ground almonds (180g)
– 1/2 cup GF oat flour (60g)
– 2tsp cinnamon
– 1tsp baking powder
– 1/2 cup pecans, chopped (50g)
– 3 tbsp peanut butter
– 1/3 cup coconut oil, melted (65g)
– 1/2 cup maple syrup
– 2 eggs
– 1/2 punnet of raspberries
Preheat oven to 180C/365F/gas mark 4 and line a baking tray with greaseproof paper.
Combine the melted coconut oil and peanut butter in a small bowl until smooth. Add in the eggs and maple syrup, mix everything together.
Mix the dry ingredients together in a separate bowl, then slowly fold into the wet mixture, making sure everything is fully incorporated.
Pour the mixture into the lined baking tray, making sure it’s an even layer. Mash the raspberries in a bowl, then swirl onto the top layer of the batter.
Bake in the oven for 20-25 mins. Let them cool for at least 10 mins before cutting into the squares. Enjoy!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!