Cranberry blondies

The idea of having a gluten free week has been both exciting and daunting. While I am up for a challenge that forces me to be creative in the kitchen, I thought I would struggle with dessert recipes. Until I realised you can get gluten free flour, obviously? Corn flour is one of those.  Naturally gluten free, it is one brilliant kitchen saviour. I often resort to it when I’m running low on plain flour and having a cooking crisis. It’s much smoother and versatile that I am surprised I don’t use it more often. I definitely should since it’s much more than a sauce thickener: it’s softer and easier to digest.

I’ve been meaning to bake blondies for a few months, never getting round to it due to the endless and consuming DIY we seem to be dragged into every free minute. So I went all the way with these: cranberries, white chocolate and macadamia nuts.  But if having a gluten-free recipe hasn’t seduced you yet, how about one that requires just one-bowl, a spoon and a baking tray? And how about it’s only 30 minutes from beginning to end?
baked blondes


115 g butter, melted
230g lightly packed dark brown sugar
140g Gluten free (corn for instance) flour
50g cranberries
50g white chocolate, roughly chopped
50g macadamia nuts, halved
1 large egg
1/2 teaspoon vanilla extract
A pinch of salt

1. Heat oven to 175C. Line an 8-inch by 8-inch (20 x 20 cm) baking tray with greaseproof paper.
2. Stir melted butter and brown sugar in a bowl, until smooth. Add egg and vanilla extract. Mix in cranberries, macadamia nuts, chopped chocolate and the salt.
3. Add flour and stir until incorporated.
4. Pour batter into baking tray and bake for 20-25 minutes, until a toothpick inserted into the middle comes out relatively clean. Cool then cut into squares.

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