2heaped teaspoonsbaking power(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
100g(3.5oz) dark chocolate chips or chunks***(ensure dairy-free if necessary)
95g(¾ cup) fresh raspberries
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the chocolate chips and mix well, adding a tiny splash more milk if it's looking too dry
Transfer mixture to a greased baking tin lined with baking paper - I used a 23cm/9inch square baking tin
Press the raspberries into the batter just before baking - if you mix them in with the batter along with the chocolate chips, the juice will 'bleed' out of them and the blondies won't look as pretty!
Bake in oven for 15-20 minutes until risen, golden brown and an inserted skewer comes out clean
Leave to cool before cutting into squares
Keeps well covered in the fridge for up to a few days. Best reheated in the microwave, on top of the toaster or in a frying pan
Notes
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon vinegar instead**You can alternatively use almond flour***Use refined sugar free chocolate if necessary