Gluten Free Cinnamon Spice Blondies With Blondie Batter Pecans
Monday, November 03, 2014
I had never actually tried a Blondie before but I figured even though I'm a firm believer that brunettes definitely have more fun, I can't count how many times I've made brownies in my life, so it's only fair I give the blondies a chance.
I have to say they do deserve a little more attention than I've been giving them so I guess I've found a new semi-regular addition to my table.
Cinnamon Spice Blondies
With Blondie Batter Pecans
Makes 12 blondies
YOU WILL NEED:
7 TBSP BUTTER (OR DAIRY FREE BUTTER) PLUS 1 TBSP FOR GREASING PAN
1/2 CUP RAW GRANULATED SUGAR
1/2 CUP MUSCOVADO SUGAR OR DARK BROWN SUGAR
1/2 TSP GROUND CINNAMON
1/2 TSP GROUND GINGER POWDER
1/8 TSP GRATED OR GROUND NUTMEG
1/2 TSP SALT
2 RIPE BANANAS
1 CUP PLUS 1 TBSP BROWN RICE FLOUR
1/2 TSP GLUTEN FREE BAKING POWDER
1/4 TSP VINEGAR
1/4 TSP VANILLA ESSENCE
1 CUP RAW HALVED PECANS
1 1/2 TBSP RAW GRANULATED SUGAR
1 TBSP BUTTER
PINCH OF CINNAMON, GINGER AND SEA SALT
REMAINING EXCESS BATTER FROM BLENDER
Pre-heat the oven to 175C or 345F and grease a 9inch sharp sided cake tin or alternatively line it with parchment paper.
Start by melting the butter in a medium saucepan. When it has melted add the two types of sugar, the cinnamon, ginger and nutmeg.
Let the sugar dissolve and bring the mixture to a simmer until it becomes a thick, gooey consistency, around 5 minutes. Remove the mixture from the heat and let cool for 5 minutes.
In a food processor combine the butter mixture with the bananas and the eggs. (I add the bananas to sweeten the mixture as I don't like to use too much sugar, but feel free to skip the bananas and add half a cup of more raw granulated sugar in its place).
Add the flour, salt and baking powder and blend until smooth. Then add the vinegar and vanilla essence and thoroughly mix in the blender one more time.
Pour the batter into the cake tin, without scraping the last bits of batter from the blender.
Mix the pecans with the last bit of batter leftover along with the sugar, butter and spices.
Gently and evenly spread the pecans on top of the batter so that they don't fall to the bottom.
Bake for 35 minutes or until a wooden toothpick comes out clean.