Pear and Caramel Blondies

Pear and Caramel Blondies Gluten Free and Vegan

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 πŸ™ŠπŸ™ˆ) 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

https://www.buywholefoodsonline.co.uk/pear-halves-dried-125g.html?gclid=EAIaIQobChMI8pTmgtO15QIVjbHtCh0ZtQHMEAQYBSABEgK5jPD_BwE

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

Yes Please…… caramel sauce is optional….but really 😜😜😜

Pear and Caramel Blondies GF, DF, V

A Simple but Effective bake, Moist delicious and not short on calories


The Caramel Sauce will need to be made in advance so it is cold for use…..no harm there as you then have some in the fridge for other uses


Ingredients

  • 200 g Vegan Butter, I used Pure….use Earth Balance US
  • Egg Replacer for 3 eggs, I use Freely Egg replacer,
  • or 2 tbsps of flax seed with 6 tablespoons of water + 60 g of applesauce added at the egg mix stage
  • 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 Sainsbury own free from )
  • THE CARAMEL SAUCE

  • 100 g Golden Syrup
  • 200 g Soft Brown Sugar
  • 150 g vegan butter ( Stork Block UK or Earth balance US )
  • 100 g Soy Cream ( i used Alpro )
  • 1 tsp Vanilla Essence

Directions

    MAKE THE CARAMEL / TOFFEE SAUCE

  1. Melt the golden syrup, vegan butter , sugar and vanilla essence in a small saucepan.
  2. Simmer for 5 minutes without stirring.
  3. Leave to cool slightly and then stir in the soya cream.
  4. Place in clean sealed jars will last two weeks in fridge but it wont you will eat it πŸ™ˆ
  5. it can separate on cooling, but mixes back up with a spoon
  6. Make the Blondie

  7. Set Oven to 180 C / 160 C Fan / 365 F
  8. Line an 8 in x8 in (20 cm x 20 cm ) square tin with parchment
  9. Make up the freely egg replacer or flax egg with water as directed and set aside whilst it goes gloopy
  10. Melt the butter in a pan on a medium heat
  11. Remove from the heat and leave to cool
  12. In a separate bowl mix the flour, xanthan ( if using ) and baking powder together with a whisk until combined through
  13. Roughly chop the pears and the chocolate
  14. Tip the Freely Egg (Or Flax and Yogurt if using ) into a bowl with the sugar and vanilla and whisk until combined
  15. Add the melted butter to the ‘egg mix ‘ and whisk until combined
  16. Gently fold in the flour mix and pears and 3/4 of the chopped chocolate.
  17. Pour the mixture into the lined baking tin
  18. Top with the rest of the chocolate and dollop 5 tablespoons of caramel sauce on the top
  19. Bake for 30 minutes in the middle rack in the oven until a cocktail stick comes out stick but not wet
  20. Leave to cool in the tin
  21. Cut into 12 squares
  22. Enjoy

There you go….easy as well a Blondie πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

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 πŸ˜‚πŸ˜‚πŸ˜‚

Naked Blondie !!!!!!
Shes Dripping on that Bloody Stack now !!!!! #bloggersrights πŸ™ˆπŸ™ˆ
Please wipe the screen !!!!!
Soft Moist and ultimate #crumbporn

Next week we need to start Christmas πŸ™ˆπŸ™ˆπŸ™ˆ just for the week, so come back and see what I’ve been up too !!!

Hope you enjoyed this weeks post.

Please feel free to leave me a comment, or a like, it really does spur me on.

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If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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