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Gluten Free Blondies With Cranberries (Dairy-free, Refined Sugar-free)

Gluten-free, Dairy-free, Refined Sugar-free, Low FODMAP (with brown sugar and small slice)
5 from 1 vote
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Author Sukrin

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