The Vegan Corner

Recipe videos and healthy eating for people who love food

The Vegan Corner Logo
  • The Vegan Corner Logo
  • Home
  • Recipes
    • Appetisers and Snacks
    • Breads and Focaccias
    • Sides and Salads
    • Main Dishes
    • Soups and Stews
    • Pasta and Grains
    • Condiments and Spreads
    • Desserts and Sweets
    • Beverages
    • Raw food
    • Basic recipes
    • Cosmetics
  • E-book
  • About

Blondies

23-Feb-2016

There aren’t many desserts/sweets I like, as I much prefer fresh fruit and savoury preparations. However, this recipe might be the only one that I can’t really resist. This pale version of brownies can be prepared in a thousand different ways, and it can usually be found in bars or in a cake-like form. However, there is one aspect that is common to all blondies, which is deliciousness, and we are certainly not going to miss that. We hope you’ll enjoy our spin on this marvellous sweet treat, and buon appetito!

Ingredients[ ounces / grams ]
30galmonds (25 kernels)
120ggranulated sugar
130gnon-dairy milk
120gall-purpose/plain flour
4gbaking powder
15glemon juice
½ lemonzest, grated
1ozalmonds (25 kernels)
⅔ cupgranulated sugar (4.2oz)
½ cupnon-dairy milk (4.6oz)
1 cupall-purpose/plain flour (4.2oz)
¾ tspbaking powder
1 tbsplemon juice
½ lemonzest, grated
Instructions
  1. To begin with, preheat the oven to 180° Celsius or 360°F, place the nuts onto a baking tray, toast them for about 8 minutes.
  2. Blitz the nuts into a coarse powder using a food processor.
  3. Place the sugar, the lemon juice, the milk and the zest into a bowl and whisk the ingredients to properly dissolve the sugar.
  4. Sift the flour and the baking powder into the bowl, add in the blended nuts, and then whisk the ingredients together to complete the batter.
  5. Transfer the batter into a cake pan and bake the blondies for 25 minutes, remembering to rotate the pan halfway through the cooking time to allow for even browning.
  6. You can also cook the blondies for 20 minutes to obtain a stickier and chewier result. The pan we used is 8 inches or 20 centimetres large, and there was no need to grease it.
  7. To ensure that the cake is cooked, pierce it with a toothpick; the pick should come out dry and with no mixture on it.
Substitutions and Tips
  • If you prefer other kinds of nuts, feel free to substitute them for the almonds.
  • It is likely that wholewheat flour (sifted) and gluten-free oat flour will work wonderfully for this recipe, as they do in many of our sweet preparations. However, I haven’t had the chance to try these flours myself, so I can’t guarantee they will work.
  • Feel free to use any sugar you prefer for this recipe as they all work quite well.
  • If the pan you have is of a different size, you will have to adjust the cooking time to prevent the cake from ending up overcooked or undercooked.
Related Recipes
Fat-free caramel sauce
Yield, Times and Info
Makes: 12 blondies (400g - 14oz)
Preparation Time: 5m
Cooking Time: 35m
Total Time: 40m
Cooking Temperature: 180°C - 360°F
Storage Times: Keeps for 3 days in the fridge
Nutritional Info
Serving Size: 100g (¼ recipe)       Calories: 270kcal       Carbohydrate: 54g       Sugar: 30g       Fiber: 2g       Fat: 4g       Saturated Fat: 0.5g       Unsaturated Fat: 3.5g       Protein: 5.4g       Sodium: 100mg       Water: 36g      
Caloric Ratio
80% Carbs
12% Fats
8% Proteins

You might also like

Nutella

Nutella

No-Bake Cheesecake

No-Bake Cheesecake

Apple and pineapple crumble

Apple and pineapple crumble

Strawberry muffins

Strawberry muffins

Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on TumblrPrint this page
« Prepared horseradish
Linguine with pepper and leek cream »

Categories: Desserts and Sweets Tags: American cuisine, Christmas, Gluten-Free

The Vegan Corner Logo Small

© 2014-2015 The Vegan Corner. All rights reserved. Terms of use | Cookie policy

We use cookies to enhance your user experience. By continuing to browse our website you are agreeing to how we use cookies. AGREE