Gluten free blondies with cranberries…the perfect Christmas treat!
You may have seen on my Instagram feed or Facebook that I received an amazing hamper of goodies last week from Sukrin.
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 gluten free blondies with cranberries 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!
Gluten Free Blondies With Cranberries (Dairy-free, Refined Sugar-free)
Ingredients
- 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
Instructions
- 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!
Rosemary says
I find almond flour so expensive to buy, can I use any other flour or even ground almonds. Thanks
Vicki Montague says
I hope you like them!
Vicki Montague says
Hi Cat, thank you so much for your feedback and sorry to hear about the disaster. I have amended the recipe accordingly. I hope you can still enjoy it in very small amounts…
Kate - glutenfreealchemist says
You are so clever Vicki. How can you make something free from almost everything look and sound so delicious?!
Vicki Montague says
Thanks Kate! You are really kind!
Angela / Only Crumbs Remain says
Ooh yes please! These look great…but yet they’re free of so many things. Definitely making these in January when I’m trying to be ‘good’ 😉
Angela x
Vicki Montague says
Great idea although there is nothing stopping you being ‘good’ for Christmas ;)! You wouldn’t know they were ‘good’!
Eb Gargano says
These look so delicious! Hard to believe they are gluten, dairy and refined sugar free!!
Vicki Montague says
Thanks Eb. They tasted good I am told!
Vicki Montague says
I am told they were good! Another thing I couldn’t eat!!!
tabiths says
These look delicious! Happy holidays ️xx
Vicki Montague says
Thanks Tabitha! And to you!
Carly Talbot says
Looks lovely! How do you find the Sukrin sweeteners on your tummy? Personally I find they upset mine 🙁 I love their bread mixes though.
Vicki Montague says
Everything upsets my tummy so I can’t say I have noticed! Having said that, they are not low FODMAP so I haven’t tried them this time around…but they seemed ok last year when I used them!