Prep Time : 15 Minutes | Cook Time : 40 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! This week is brought to you by interesting flours. While I have nothing against gluten (obvs.) there are so many delicious options out there that should make it onto your menu because they offer so much more than being free from gluten. And those who can’t have gluten should be able to have delicious things too. Today’s champion is buckwheat. Nutty and sweet. A fabulous friend of lemon, berries and stone fruits. We are making a simple blondie with all the chewy edges and fudgy middle you could hope for. A hint of lemon to give another layer of flavour. You do need to bake these longer than you think to get the middle to set up. Be patient.
I love to use flours from Wholegrain Organics. They are a charity here in NZ that grind NZ grown, organic grains to order. I could not believe the difference in aroma and flavour when I started using flour so fresh. Because they are not for profit the prices are very reasonable. And they use the income to teach children about growing and cooking food. You can’t argue with that. Try to buy the freshest flour you can to get the most possible flavour. Buy a brand you trust from a store that you know is turning over products quickly. You don’t want a bag that’s been on the shelf for 6 months already.
Heat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Melt the white chocolate and butter together in a double boiler. Remove from the heat and leave to cool a bit.
In a large bowl whisk together the eggs, sugars, lemon zest and vanilla.
Whisk thoroughly to combine. Put your back into it.
Add the chocolate mixture and whisk to combine.
Add the buckwheat flour and salt and fold until just mixed.
Pour the batter into the prepared pan.
Bake for 35 to 40 minutes until there is no movement when you jiggle the pan. The top will be well browned and may have a puff in the middle. It will settle as it cools.
Leave the pan to cool on a wire rack. Don’t get the blondies out until they are completely cold. Lift them out by the paper and cut into pieces.
Dust with a little icing sugar if you’re feeling fancy. We all need to feel fancy now and again.
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Buckwheat + Lemon Blondies
Prep Time : 15 mins | Cook Time : 40 mins | Total Time : 1 hour | Difficulty : Easy
Makes : 8 large blondies
Chewy, fudgy blondies full of nutty buckwheat flavour with a hint of lemon.
Ingredients:
- 3.6 ounces (100 grams) white chocolate
- 8 tablespoons (115 grams) unsalted butter
- 2 large eggs
- 1/2 cup (100 grams) white sugar
- 1/2 cup (100 grams) packed soft brown sugar
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup (120 grams) buckwheat flour
- 1/2 teaspoon salt
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Bowls + spoons
- Medium saucepan
- 8 inch square pan lined with baking paper
Directions:
Heat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Melt the white chocolate and butter together in a double boiler. Remove from the heat and leave to cool a bit.
In a large bowl whisk together the eggs, sugars, lemon zest and vanilla.
Whisk thoroughly to combine but don’t beat too much air into it. Add the chocolate mixture and whisk to combine.
Add the buckwheat flour and salt and fold until just mixed.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes. The top will be well browned and may have a puff in the middle. It will settle as it cools.
Leave the pan to cool on a wire rack. Don’t get the blondies out until they are completely cold. Lift them out by the paper and cut into pieces.
Dust with a little icing sugar if you’re feeling fancy. We all need to feel fancy now and again.
Cook’s Notes:
- Use the freshest, best quality buckwheat flour you can to ensure the best flavour. In NZ I highly recommend ordering from www.wholegrainorganics.co.nz who grind your flour when you order it so it has the most possible flavour. Otherwise use a brand that you trust and buy from a store that you know has good turnover.
- Add a little something more with a sprinkling of fresh or frozen raspberries on top of the blondies before baking.
– These blondies will keep well in an airtight container at room temperature for 3 to 4 days –
Adapted from Hummingbird High.
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Great tip for the flour. I occasionally search for suppliers of small quantities, but have never found that one. Ordered already
I found them through googling for barley flour specifically if I remember correctly – I keep getting different things to try – I have an order arriving today hopefully lol!!
My first order arrived today, but now I’ll have to get some barley flour for today’s recipe.
I have been using Kamut flour which is really soft and tender and makes great baked goods, so I might try today’s recipe with Kamut instead.
Haha – I am almost out of barley now and should have put it in my order from this week too! I should have put a warning in the first post to get barley as well! I am keen to use Kamut and am just looking for a good place to get it so it’s fresh – where do you get yours?
Got some in oven now for Friday shared baking . I ordered a few different flours from suggested place . Ta. Except I been an egg have a double batch of your barley and milk choc cookies chilling except just realised. I used buckwheat instead of barley😳. Silly billy got too excited about my online purchase arriving
Yum! You know they will be delicious with buckwheat anyway – i am about to make the recipe with rye flour and dark chocolate – it’s super adaptable 😀 and I am the same when my delivery arrives – smelling everything like a wierdo!
Sorry Kearin, I didn’t see your question about Kamut. I got it from https://www.mybreadmix.co.nz/modules/cpshop/breadshop.php?op=cat&cat_cid=32 in Auckland. Fast supply chain and reasonable prices.
Heya – not to worry! Thanks for that – i have looked at them before but not ordered anything – will give them a try 😀