Gluten Free Blueberry Blondies

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Blueberry Blondies

Gluten Free Blueberry Blondies

Prep Time: 10 minutes
Baking Time: 25 minutes
Total Time: 35 minutes
Servings: 15 squares

Ingredients

Instructions

  • Preheat oven to 170°C. Line a 16x26cm baking tin with greaseproof paper.
  • In a bowl, whisk together the tahini, olive or macadamia oil, coconut sugar, egg, and vanilla until smooth. Stir in the almond meal, bicarb soda, and sea salt.
  • Spread evenly in prepared pan, pop blueberries around the blondie and bake in middle to bottom of oven for about 25 minutes, or until lightly golden.
  • Cool completely, and then cut into 15 squares.
Tried this recipe?Let us know how it was!
Course Baking - Sweet, Breakfast, Dessert, School Lunches, Snack, Special Occasion - Kids Party
Keyword Almond meal, blueberry, eggs, tahini, vanilla bean powder
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian

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About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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4 Comments

  1. Sarah Reilly February 20, 2020 at 8:56 pm - Reply

    To make these school-friendly ie nut-free, can I substitute the almond meal for spelt or wholemeal flour?

    • Kate Parker February 23, 2020 at 1:57 pm - Reply

      Those may change the texture, it won’t be as fudgey, but definitely give it a go!

  2. kbourget March 3, 2020 at 4:11 pm - Reply

    hello could you use frozen berries for this recipe? Will I need to defrost them first or could they go in frozen? thanks for your time.

    • Susannah Oldfield March 4, 2020 at 12:29 pm - Reply

      That’s exactly what I use!

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