A teatime snack from the Pixton Kitchen
This gluten-free and vegan recipe is a delicious accompaniment to a cup of tea
Blondies are 'blonde' brownies, made without chocolate and lighter in colour.
The first brownie recipes popped up in the late 19th century, but chocolate didn’t make an appearance until 1906 – until that point, the brownie was the dense, fudgy, butterscotch-flavoured bar known to modern cake lover as the blondie.
This is a very simple recipe for a vegan AND gluten-free recipe.
- 400ml creamed coconut
- 350g brown rice flour
- 2tsp baking powder
- ½ tsp xanthum gum
- 300g sugar
- ½ tsp vanilla essence
- 60ml soya milk (or other non-dairy alternative)
- 2 handfuls of dark chocolate chips
- 2 handfuls of walnuts
In a saucepan gently melt the creamed coconut.
Sift the dry ingredients into a mixing bowl. Add the soya milk and whisk vigorously until you have a creamy consistency.
Stir in the coconut, this will thicken up the mixture.
Fold in the nuts and chocolate.
Pour into a lined and oiled baking tin and smooth using the back of a spatula. Bake at 200C (180C fan assisted) for 30 minutes, or until the top is golden brown and a knife inserted in the centre comes out mostly clean. Allow to cool for 20 minutes before removing from pan and cutting into squares.