Recipe Updated 22nd Nov 21
All right I didn’t know you could get dried pears either !!!!!!
Amazing what you learn out of my mothly purchase of the Food Magazine BBC Good Food
But I came across this little recipe and thought……oh very nice I could do something with that !!!!
Inspiration comes from many sources, finding recipes to adapt and make suitable is always a challenge and why I love my group of international bakers so much……I get to play in a playground not full of nuts ( ha ha that’s debatable 🙊🙈) seeds and coconut and plenty of direction to normal recipes !!!
Please don’t get me wrong I like nuts ( in moderation) , seeds when they are called for but I’m not a bird and coconut when it is supposed to taste of coconut and I’ve run out of options ( alright sometimes there is no option but I do try my best and if its there I will dam well try to hide it if its not supposed to be )
My coconut guide is my daughter, shes dairy intolerant but hates the stuff with a passion and can sniff it out like a ‘coconut police dog ‘
Point of reference this week, a beautiful Millionaires Shortcake , Gluten Free and Vegan, fitted the brief on a family meal out…..infact all 3 of us induldged
Both her and my other half could taste it in the base, that much so she left hers….me I ate it as well it was still a great GF base and I’m not so fussy
So back to the bake……a Blondie, full of dark chocolate and and Dried Pears
I got my from here
But you can get them from Amazon. They are not to cheap but at squeeze you could get two bakes out of a 125g bag
Next time I will dry my own with the dehydrator it will be far cheaper
This is a lovely easy bake that fits all the criteria for an autumn bake without more pumpkin…….variety is the spice of life
But for the UK our berry’s and soft fruit are a little tasteless at the moment so I do try to steer clear, as much as I can for now ( roasting off is an option ) and canned and frozen fruit are far more cost effective so well we will see where that takes me in the next few months
So lets crack on, get this done and on the table with everyone tucking in……
ooo a nice hot chocolate and this…..and absolute winner
Pear and Caramel Blondies GF, DF, V
A Simple but Effective bake, Moist delicious and not short on calories
- 200 g Vegan Butter, I used Flora Plant Based UK ….use Earth Balance US
- 2 tbsps of flax seed with 6 tablespoons of water
- 60 g Unsweetened Apple Sauce ( Stewed Bramley Appples or purred Baby Food will work ) or Dairy Free Yogurt ( i use alpro soya)
- 275 g light soft brown sugar
- 1 tsp Vanilla Essence
- 200 g of Gluten Free Plain Flour ( I recommend if not using your own blend Dove farm UK , Pilsbury US )
- 1/2 tsp of xanthan gum ( omit if your blend contains it and/ or you are using freely egg replacer )
- 70 g Dried Pears
- 100 g Dark Chocolate ( Gluten Free and Vegan I use Plamil/ Vegan Chocolat UK )
- 100 g Golden Syrup
- 200 g Soft Brown Sugar
- 150 g vegan butter ( I used Flora Unsalted Plant Based UK or Earth balance US )
- 100 g Soy Cream ( i used Alpro )
- 1 tsp Vanilla Essence
THE CARAMEL SAUCE
- Melt the golden syrup, vegan butter , sugar and vanilla essence in a small saucepan.
- Simmer for 5 minutes without stirring.
- Leave to cool slightly and then stir in the soya cream.
- Place in clean sealed jars will last two weeks in fridge but it wont you will eat it 🙈
- it can separate on cooling, but mixes back up with a spoon
- Set Oven to 180 C / 160 C Fan / 365 F
- Line an 8 in x8 in (20 cm x 20 cm ) square tin with parchment
- Make flax with water and set aside whilst it goes gloopy
- Melt the butter in a pan on a medium heat
- Remove from the heat and leave to cool
- In a separate bowl mix the flour, xanthan ( if using ) and baking powder together with a whisk until combined through
- Roughly chop the pears and the chocolate
- Tip the Flax Gloop and Apple Sauce or Yogurt into a bowl with the sugar and vanilla and whisk until combined
- Add the melted butter to the ‘egg mix ‘ and whisk until combined
- Gently fold in the flour mix and pears and 3/4 of the chopped chocolate.
- Pour the mixture into the lined baking tin
- Top with the rest of the chocolate and dollop 5 tablespoons of caramel sauce on the top
- Bake for 30 minutes in the middle rack in the oven until a cocktail stick comes out stick but not wet
- Leave to cool in the tin
- Cut into 12 squares
MAKE THE CARAMEL / TOFFEE SAUCE
Make the Blondie
There you go….easy as well a Blondie 😂😂😂😂
The Caramel Sauce is optional …..but really do you want to miss out !!!
I think my #pearpimp Kim will be licking her screen as she looks at these 😂😂😂
Next week we need to start Christmas 🙈🙈🙈 just for the week, so come back and see what I’ve been up too !!!
Hope you enjoyed this weeks post.
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Until next week……..Bye for now 💜💜💜