Raspberry Walnut Blondies (gluten free, low carb)
The weather report stated it'll reach 30 degrees here tonight--our first freeze of the season! Actually, I'm excited because Fall is my favorite time of the year.
Raspberry Walnut Blondies -- Gluten Free, Low Carb
So this evening I went out to our garden and picked the last of the ripe raspberries before they're all frozen. Sad:-( But after I returned to the kitchen, I had the dilemma of what to do with 'em. Raspberry jam? Nope. I didn't have enough. Then I thought of
blondies--they're quick, easy, and I had just enough raspberries for one batch . . . and how did they turn out???. . .
blondies--they're quick, easy, and I had just enough raspberries for one batch . . . and how did they turn out???. . .
Raspberry Walnut Blondies -- Gluten Free, Low Carb
These Raspberry Blondies were moist, buttery, slightly nutty, and filled with the beautiful flavor of fresh raspberries. I absolutely loved these and I'm sure you will, too:-)
Ingredients:
1 1/2 C. almond flour
1 C. chopped walnuts
1 stick of butter (8 TBLS.) (softened)
1/2 C. brown sugar substitute (I use Ideal)
3 large eggs
1 tsp. baking powder (gluten free)
1/2 tsp. salt (optional--may not need it if butter is salted)
1/2 tsp. xanthan gum
1 C. fresh raspberries
Preheat oven to 350 degrees. Cream the brown sugar substitute and the butter together with a mixer. Then beat in the eggs, one at a time. Then slowly add in the rest of the ingredients--except for the raspberries. Turn off the mixer and gently fold in the raspberries by hand--try not to stir too much or you'll have pink batter;-)
Gently scoop the batter into a greased 8" x 8" pan or an 11" x 7 1/4" pan (that's what I used.) Smooth the top of the batter with the back of the spoon and bake in the oven for 25 minutes. They're done if they're a golden brown and when a toothpick inserted in a couple of places comes out clean. Allow to cool completely before cutting. Makes about 12 blondies. Enjoy!
Ingredients:
1 1/2 C. almond flour
1 C. chopped walnuts
1 stick of butter (8 TBLS.) (softened)
1/2 C. brown sugar substitute (I use Ideal)
3 large eggs
1 tsp. baking powder (gluten free)
1/2 tsp. salt (optional--may not need it if butter is salted)
1/2 tsp. xanthan gum
1 C. fresh raspberries
Preheat oven to 350 degrees. Cream the brown sugar substitute and the butter together with a mixer. Then beat in the eggs, one at a time. Then slowly add in the rest of the ingredients--except for the raspberries. Turn off the mixer and gently fold in the raspberries by hand--try not to stir too much or you'll have pink batter;-)
Gently scoop the batter into a greased 8" x 8" pan or an 11" x 7 1/4" pan (that's what I used.) Smooth the top of the batter with the back of the spoon and bake in the oven for 25 minutes. They're done if they're a golden brown and when a toothpick inserted in a couple of places comes out clean. Allow to cool completely before cutting. Makes about 12 blondies. Enjoy!
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