These are super yummy. These where inspired by my children’s love of jammie dodgers, which may have resulted from them being free from all their allergens.
Raspberry jam blondies
Ingredients
Instructions
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Preheat the oven to 170C.
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In a large bowl cream together the dairy free butter, sugar and vanilla extract. Beat until it is smooth and creamy.
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Mix in the flour, baking powder, salt and oat milk. Whisk until fully combined
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Stir in the white chocolate chips
Gently fold in the raspberries. Be careful not to break up the berries too much
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Line a rectangular baking pan with baking paper and pour the mixture in
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Using a spoon swirl the raspberry jam into the mixture.
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Bake for 30 minutes until golden on top. Take out the oven and press the mini jammie dogers.
Leave to cool. Once cooled slice into 18 even squares
Serving Size: 1 square Servings: 18
Servings: 18 Serving Calories: 247 kcal Total Fat: 11.11 g Saturated Fat: 5.19 g Cholesterol: 0.06 mg Sodium: 172.7 mg Potassium: 45.2 mg Total Carbohydrate: 35 g Dietary Fiber: 1.1 g Sugars: 17.8 g Protein: 2.1 g
