Thursday, 2 July 2020

Cherry Bakewell Blondies

Every delicious element of the classic cherry bakewell in the form of a gooey blondie!


Here I go again with my absolute favourite cherry bakewell-esque creation. I'm sad to say that the wonders of Pip & Nut Cherry Bakewell Almond butter (that inspired this post) has now all gone and I believe they discontinued the product booooo :( so goodbye to random spoonfuls of it when I needed it most. So while I'm wishing they would bring it back - pretty please? - I'll just think of these amazing blondies I made. I'll also admit I made these a while ago and completely forgot to write the recipe! I love all of the flavours of a cherry bakewell and if you do too, you'll appreciate this recipe. And the good thing is, without the Cherry Bakewell Almond butter you can still make these with normal almond butter, lots of cherries and atsop more of almond extract, simples :)

Check out my other blondie recipes for more inspiration!



Recipe

Prep: 10 minutes
Cook: 30 minutes
Serves: 12

Ingredients

120g Vegan butter
220g Light brown sugar
100g Caster sugar
100ml Soya milk
2tbsp Chia seeds + 6tbsp water (chia egg)
1tsp Vanilla extract
1tsp Almond extract
250g Plain flour
60g Pip & Nut Cherry Bakewell Almond Butter OR Almond butter
1tsp Baking powder
Pinch of salt
100-150g Glace Cherries or fresh cherries pitted
40g Flaked almonds


Method

✿Preheat the oven to 180℃ and grease and line a 9x9 inch baking tray with baking paper.
✿Combine the chia seeds with the water and leave for about 5 minutes to form a gel. 
✿Using an electric mixer, cream together the butter and both sugars until smooth. Add in the almond butter and mix.
✿Mix in the chia eggs, soya milk, vanilla and almond extract - the mixture may start to split but that's okay!
✿Gently stir in the flour, salt and baking powder till combined and you have a smooth batter. Fold in about ¾ of the cherries and then pour the mixture into the tin.
✿Drop the rest of the cherries on top and sprinkle on the flaked almonds. Bake in the oven for about 30 minutes or until a knife inserted comes out clean and it is golden on top.
✿Once cooked, leave to cool completely in the baking tin before removing and cutting into squares. Store the rest in an airtight container at room temperature. Enjoy!

Christina 
xx
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