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  • Michelle

Blueberry and Nut Blondie - Gluten and dairy free

I love blondies, I love brownies too, we will do brownies, they are on the list, but today, today I am a bit weary. I have had a very big week and I am feeling a bit flat and tired and thought I might make a nice little treat.



170g almond meal

55g tapioca starch

40g coconut flour

95g desiccated coconut

295g sugar

100g dried blueberries

1 teaspoon vanilla

195g mild olive oil

7 eggs

200g frozen blueberries

100g chopped nuts (I used pecans and walnuts)

Makes a slab, I cut this into 16. You can eat one (or two) and put the rest in the freezer for another day. I use a 40 x 22cm straight sided tin, lined with baking paper on the base and up the sides.

Preheat oven to 160 degrees C fan forced.

Into a large bowl combine the almond meal, tapioca, coconut flour and desiccated coconut, sugar and dried blue berries, give that all a good stir.

Make a well in the middle, pour in the eggs, vanilla and oil, stir until combined.

Now fold in your frozen blueberries. This is the only part of this recipe when I am going to ask you to be dainty, blondies are pretty robust, but we are looking for the frozen blueberries to make pockets of deliciousness, they will not do that if we burst them while we are folding them in, so, pastry chef’s fingers, delicately does it......

Lovely! Now pour that into your lined baking tray and spread it out, then top with the chopped nuts. Bake for 30-35 minutes or until golden brown and cooked through.

Allow this to cool in the tin, then lift it out using the paper and cut into portions. This freezes really well, delicious cold with a cup of tea, delicious hot with a bucket of ice cream. Just delicious full stop really.


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