Description
Beautiful gluten-free and dairy-free peanut butter blondies with raspberry swirl top—the perfect combination.
Ingredients
- 140 grams Dairy Free Spread
- 120 grams Peanut Butter
- 120 grams Caster Sugar
- 60 grams Brown Sugar
- 2 Eggs
- 150 grams Gluten Free Plain Flour
- ½ teaspoons Baking Powder
- 4 Tablespoons Raspberry Jam
Preparation
Preheat oven to 180ºC (355ºF). Line an 8 by 8 cake tin with foil or baking parchment.
Beat dairy-free spread, peanut butter, caster sugar and brown sugar until fluffy. Whisk in eggs. Stir in flour and baking powder.
Spoon into the baking pan. Drop teaspoonfuls of the jam on top of the cake batter and swirl with a knife.
Bake for 30 minutes. Remove from oven and allow to cool in the tin. When cool, remove from the tin and cut into 9 bars.
