Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
Valentine’s Buckwheat Blondies with Raspberries
Valentine’s heart-shaped blondies made with our wholegrain buckwheat flour. Naturally gluten-free, it is rich in fibre and minerals and gives the cake a subtle nutty flavour. We have expanded our range with buckwheat and oat flours that can easily be used in recipes like this. The result is moist blondies loved not only by those on a gluten-free diet, but by anyone who appreciates honest homemade baking.
Ingredients
- 170g butter
- 250 g cane sugar
- 3 pcs M eggs
- 100 g peanut butter
- 250 g Liana Buckwheat Whole Grain Flour
- 3 g salt
- 8 g baking powder
- 100 g coarsely chopped peanuts
- 150 g chopped white chocolate
- 300 g raspberries
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Approach
- Weigh the cane sugar into a bowl, add the melted butter and mix.
- Add eggs, peanut butter and mix until smooth.
- Finally, add the remaining ingredients in order, except for the raspberries. Spread the mixture onto a baking sheet, add the raspberries (you can also use frozen ones) and bake for 50–55 minutes at 180°C.
- Blondies should be slightly undercooked, they will naturally firm up as they cool. Enjoy.
Good tip:
You can replace buckwheat flour with oat flour or our gluten-free Liana Cake mix , or use a combination of both depending on your preferred taste and texture.
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Ingredients
- 170g butter
- 250 g cane sugar
- 3 pcs M eggs
- 100 g peanut butter
- 250 g Liana Buckwheat Whole Grain Flour
- 3 g salt
- 8 g baking powder
- 100 g coarsely chopped peanuts
- 150 g chopped white chocolate
- 300 g raspberries
Nakúpiť Liana produkty z receptu
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