GLUTEN-FREE ALMOND AND STRAWBERRY SEMI-BLONDIES

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Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1 cup yogurt
  • ½ cup sunflower oil
  • 1 cup almond flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • 10 or more strawberries

Preparation

Beat 2 eggs with and 1 cup of sugar until pale white and foamy. Add 1 cup of yogurt and 1/2 cup of sunflower oil and keep beating until smooth.

Add 1 cup of almond flour, 1 cup of oat flour, 2 teaspoons of baking powder and mix everything.

In a square baking pan with parchment paper, pour half of the mixture, add 10 strawberries cut into quarters and add the remaining mixture. Finish with more strawberries.

Bake at 360°F for 30-35 minutes, until the surface looks dry and brown. Take out and wait until cold to unmold, cover with plastic wrap and leave in the fridge for a few hours. It is VERY moist! So be careful when cutting so it does not crumble.

 

Recipe by:
@ valenmacauliffe