Cranberry blondies…the perfect Christmas treat!
For those of you who don’t know them, they produce various types of zero calorie sugar alternatives (made mainly from erythritol and stevia), whole food flours (like almond and coconut) and baking mixes.
Along with the ingredients, they sent me a recipe for cranberry blondies that I couldn’t resist. The ‘real’ recipe contains dairy, so I made a dairy-free version that is suitable for anyone who is gluten-free, dairy-free, refined sugar-free or on the low FODMAP diet for their IBS (although be careful here because almonds are only allowed in very small quantities). I also reduced the amount of sugar in the recipe.
It cuts beautifully so would make a thoughtful Christmas gift this year for anyone you know who has to avoid these ingredients…or indeed for anyone you know!
Mr M took most of them to work to stop me from eating them and the feedback was a unanimous thumbs up (from ‘ordinary’ eaters)!
As always please do let me know if you make them…post photos on social media and generally spread the word that I am here to make your life healthier and easier!
- 180 g coconut oil or butter if not dairy-free
- 150 g Sukrin gold or brown sugar if low FODMAP
- 2 medium free-range eggs
- 1 tsp vanilla extract
- 220 g Sukrin almond flour
- 1 1/2 tsp baking powder
- Pinch salt
- 1/2 tsp cinnamon
- 100 g dried cranberries
- Preheat the oven to 180 degrees (160 degree fan, gas mark 4)
- Melt the coconut oil or butter with the Sukrin gold or brown sugar in a medium saucepan
- Allow to cool slightly, then add the eggs and vanilla
- Finally stir through the flour, baking powder, salt, cinnamon and cranberries. The mixture will be like a shortbread dough...not like a cake batter!
- Press the dough into a greased square tin measuring approx. 20cm x 20cm
- Bake for 18 - 21 minutes until golden
- Leave to cool in the tin before cutting into slices
Pin the recipe so you don’t loose it!