Thursday, August 19, 2010

raspberry swirl blondies

one of the challenges of not eating wheat is that it isn't easy to whip up a quick dessert.  long-gone are the days of opening up a box of brownie mix, adding in a couple of ingredients, popping it all in the oven and enjoying a warm dessert in less than an hour.

or so i thought!

enter the blondie!

blondies are my new favorite quick dessert.  they take almost no effort to pull together, bake in a flash and can be doctored up in many ways.  you can make the basic recipe, or add things like chocolate chips, dried fruit, spices, etc, etc, etc.  in this version i have swirled in raspberry good!

spelt blondies
adapted from the amazing smitten kitchen

1 stick butter, (i prefer salted)
1 cup dark brown sugar
1 egg
1 tsp good vanilla (some vanillas contain corn syrup....grrr!!)
1 pinch salt
1 cup spelt flour (i usually use a mixture of 1/4 cup whole grain and 3/4 cup white spelt)
1/4 tsp baking soda

preheat oven to 350

butter 8x8 baking dish

melt butter

add brown sugar and stir until shiny and smooth (i use a whisk)
add egg and then vanilla

add flour, salt and baking soda.  stir to combine.

pour batter into prepared pan.

(in this version i added about 2 tablespoons worth of raspberry jam.  i plopped little blobs down on top of the batter and swirled it through with a knife)

bake 20-25 minutes

remove from oven and allow to cool at least 10 minutes.

try not to eat the whole batch in one sitting!