*Don’t forget to subscribe if you like this content so that you are in the loop for my next posts ☺️*
Hey guys welcome back!
It goes without saying I hope you are all keeping safe.
I wanted to jump right in with another recipe. This one will be up there with one of the nicest things you will ever make. TRUST ME. I am no professional chef but the balance between the tartness of a raspberry and the sweetness of the white chocolate is just *Chef kiss*
Ingredients for Vegan and GF Blondie:
150 grams vegan spread (melted)/ 180 grams brown sugar ( you don’t need to be too precise, I sometimes put slightly less)/ One and a half large tablespoons of Apple Puree/ One tsp of vanilla extract/ 100 grams of vegan white chocolate/ 70 grams of FROZEN berries. I used just raspberry but you can add what you want/ 220 grams of GF plain flour.
*This recipe will result in fudgey brownies but if you prefer more of a solid texture then gradually add more tablespoons of flour until you get a thicker consistency but I will explain this later on*
JUST LOOK AT IT:
- Preheat your oven to 200 degrees Celsius and add some baking paper into a small tray. I am not going to be fussy with the tray size because a smaller tray will give you a thicker blondie whereas a large tray will give you a slightly thinner one. There is no right or wrong.
- Mix the melted spread with sugar until everything is incorporated nicely.
- Add the apple puree with the vanilla and continue mixing.
- Throw in your frozen berries. I find it so important to use frozen berries as they hold their shape better and don’t sink to the bottom. Next, chop up the bar of white chocolate. I’ll leave this up to you because in mine I just broke the bar into squares but if you want smaller pieces then you can either grate the bar or chop more finely.
- GENTLY mix everything until it has all blended nicely but don’t over mix as you don’t want the mixture to turn red from the fruit.
- Finally, add your flour and lightly mix. *If you want your product more ‘soft’ then leave the flour quantity as per ingredients box above. If you want a more sturdy blondie then you need to add a few more tablespoons of flour. As a maximum I would not suggest adding more than 5 tablespoons more than the recipe requires*
- It goes without saying, all that is left to do is put the mixture in a tray and place in the oven but if you have white chocolate chunks sitting at the top I suggest covering them with mixture so that they don’t burn.
- Bake for around 20-25 minutes as a starting point but it really depends on the size of your fruit, flour quantity and white chocolate chunks. After 25 minutes, give your tray a bit of a poke to see if the center is holding shape. Remember, these blondies will continue to cook a little more as they cool. However, they will be fudgey by nature.
- I know this part is so hard but pleaseeeeeeee let them cool once out the over! The blondies will fall apart if you don’t, even more so if GF.
And that’s it! Not as hard as it seems right?
Until next time guys!