Show your gut some love with this delicious Raspberry and Coconut Blondie receipe which incorporates our Microbiome Essentials. A delicious way to enjoy a sweet treat and nourish your microbiome at the same time!

115g unsalted butter, melted to a liquid
3⁄4 cup coconut sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup spelt flour
2 tablespoons Fertile Gut Microbiome Essentials
1/2 teaspoon baking powder
Pinch of sea salt
125g fresh raspberries, washed well
1⁄4 - 1⁄2 cup desiccated coconut

Method

Preheat the oven to 175 degrees celsius and line a square pan with parchment paper.

When the melted butter has cooled to room temperature, pour the butter into a medium size mixing bowl, add the coconut sugar and whisk well to combine.

Add the egg, vanilla extract and salt to the butter and coconut sugar mixture and whisk well to combine until smooth and caramel like.

Add the spelt flour, Microbiome Essentials powder, baking powder and sea salt to the bowl and fold to combine slowly and gradually.

Pour the batter into the square pan and use a spatula or spoon to smooth out to an even layer.

Press the raspberries gently into the batter and sprinkle with desiccated coconut.

Place in the oven to bake for 25 minutes or until the edges are slightly golden and hard, and the centre is soft and bouncy to touch but not liquid.

Remove the pan from the oven and let it cool for 10 minutes.

Transfer the blondie to a wire rack to cool completely before slicing into 9 square pieces. Store in an airtight container for up to 3 days.

Handy Tips:
Drizzle with white chocolate for an extra sweet hit or replace the raspberries with chocolate chips for a coconut & chocolate flavour combo.

Total Time: 35 minutes
Cooking Time: 25 minutes