White Chocolate & Berry Blondies (gluten free and dairy free without the chocolate)

White Chocolate & Berry Blondies (gluten free, dairy free without the chocolate)
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You can tell it’s that time of year in the Northern Hemisphere when the blogs you follow and the pages you like start featuring recipes with pumpkin in them. We love recipes with pumpkin in them so for us this just provides us with a tonne of inspiration. One of our favourite blogs, Not Quite Nigella, featured a beautiful recipe that not only contained pumpkin but was wheat free as well. As we’re both trying to give wheat a miss (find out why why wheat is bad here) we decided to give this recipe a go. It was wonderfully light, which we weren’t entirely expecting due to the ingredients, and absolutely delicious...with the added benefit of a lot of nutrition! You can find the original recipe here if you don’t want to use a processor or Thermomix.
Ingredients
  • 70g/2.5 oz brown or white rice (or rice flour)
  • 120g/4.24 oz caster or sugar (we used ground rapadura)
  • 100g/3.5 oz almonds (or ground almonds/almond meal)
  • 250g/8.83 oz roughly chopped butternut pumpkin (or finely grated butternut pumpkin)
  • 3 eggs
  • 2 teaspoons GF baking powder
  • 1 teaspoon cinnamon
  • 150g fresh or frozen berries (we used blueberries)
  • 100g/3.5 oz white chocolate, roughly chopped (or chips)
  • Handful of flaked almonds (optional)
  • Icing sugar (optional)
Instructions
  1. Preheat oven to 200C/400F and line a 22 x 22 square brownie tin with parchment.
  2. Place the brown rice and sugar/rapadura in the TM bowl and mill on speed 9 for 15 seconds.
  3. Add the almonds to the TM bowl and mill on speed 9 for 15 seconds. Set aside.
  4. Place the pumpkin in the TM bowl and blitz on speed 9 for 10 seconds. Scrape down the sides of the bowl and repeat on speed 7 or until there are no chunks remaining. Set aside. No need to wash the bowl out just scrape well.
  5. Insert the butterfly and place the eggs in the TM bowl and mix on speed 4 for 4 - 6 mins. The mixture should be thickened.
  6. Leave the butterfly in and add the pumpkin puree, ground rice, ground almonds, baking powder and cinnamon and mix on speed 4 for 15 seconds. Scrape down sides and repeat if necessary.
  7. Pour the mixture into the tin and sprinkle the berries and chocolate on top. Top with flaked almonds, if using.
  8. Bake for 30-35 minutes until a skewer inserted comes out clean.
  9. Cool in tin for 30 minutes (it’s quite delicate and light) and then cut into squares and serve with icing sugar.

 

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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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4 Responses to White Chocolate & Berry Blondies (gluten free and dairy free without the chocolate)

  1. ksf5 says:

    I saw your post on our FB page today (The Thermomix Diaries) and literally printed and cooked this up! This recipe was a.m.a.z.i.n.g!!! Really amazing! I loved that it was light and moist, wheat free and sneaky vegetable included. I am still ooohing over it! Thank you so much for sharing this recipe – it is really clever!
    Best wishes
    Karen – The Thermomix Diaries

    • Steve for Tash says:

      So glad you loved it Karen. It really does make for a lovely textured blondie doesn’t it? And all with the added benefit of a veggie! Thanks so much for trying them and giving us some feedback.
      Cheers
      The Girl

  2. belindaj24 says:

    Just printed your recipe but noticed it contains almonds which my youngest is allergic to. Any suggestions for a replacement please?
    Thank you

    • Steve for Tash says:

      Hi Belinda,
      You could possibly try another nut (if other nuts are okay)…cashews might work well, pecans or hazelnuts too, but they would probably impart more of their taste.

      Cashews would be a milder choice…if you mill them yourself just be mindful that they turn to a paste a little quicker than some other nuts.

      Good luck…we ‘d love to hear how you go!

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