Ground Cherry Blondies: Made With Spelt And Coconut Flour
Squidgy ground cherry blondies with a nice crisp top. This recipe uses a mix of wholemeal spelt flour and coconut flour, though you can sub the spelt for gluten-free if needed. Surprise friends at your next potluck with a tray of these delicious blondies.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: After Dinner, Dessert
Cuisine: British
Keyword: blondies, ground cherries, traybake, white chocolate
3.5ozwhite chocolate(100g) (I used vanillary Green & Black's)
6ozvanilla sugar(180g) use ½ or 1 tsp vanilla extract instead depending on how vanillary your chocolate is
2large eggs(I used duck eggs)
4ozwholemeal flour(120g) (I used wholemeal spelt)
2ozcoconut flour(60g)
¼tspHimalayan pink rock salt
3ozground cherries(60g)
Instructions
Melt the butter and white chocolate in a pan over a gentle heat. Leave to cool slightly whilst you get on with the next stage.
3 oz unsalted butter, 3.5 oz white chocolate
Whisk the sugar and eggs together until the mixture is thick, pale and tripled in volume. Use electric beaters if you have them, as it can be quite tiring).
6 oz vanilla sugar, 2 large eggs
Gently stir in the chocolate mixture.
Sift in the dry ingredients and stir until just combined.
4 oz wholemeal flour, 2 oz coconut flour, ¼ tsp Himalayan pink rock salt
Add the ground cherries and stir again.
3 oz ground cherries
Pour into a buttered 20 cm x 25 cm baking tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes.
Leave to cool then cut into 12 squares.
Notes
Please note: American cup conversions are automated and have not been tested. For best results use scales.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.