WET
120 g unsalted butter, melted and slightly cooled (¼ cup)
200 g sugar
2 large egg
2 tsp vanilla extract
DRY
110 g almond flour
100 g tapioca flour
50 g oat flour
25 g brown rice flour
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp salt
6-15 Strawberries sliced - i used fresh and sliced and mixed until i thought it was enough
Preheat oven to 350°F (175°C).
Line an 8×8-inch pan with parchment.
WET
Whisk melted butter and allulose until well combined.
Whisk in egg and vanilla.
DRY
In a separate bowl, whisk all flours, xanthan gum, baking powder, and salt.
FOLD
Stir dry into wet until just combined.
Add strawberries
Toss diced strawberries into the mixture and fold to combined.
Bake
Spread into prepared pan.
Bake 45-55 minutes.
Sugar-Free Tips
Allulose makes blondies moist + fudgy, so resist the urge to underbake becaseu the allulos will help make them soft.
These will taste slightly less sweet than the sugar version; if you want them closer to classic sweetness, use the full 130 g allulose.
Storing in the fridge overnight helps before cutting, the cooling helps them cleanly and taste even chewier.
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