White Chocolate & Berry Blondies (Gluten Free, Low Fat)

White Chocolate & Berry Blondies (Gluten Free, Low Fat)

Adapted from a recipe by Harry Eastwood from Red Velvet and Chocolate Heartache (best name ever for a book?)

• 250g/8.83 ozs finely grated butternut pumpkin

• 3 eggs

• 120g/4.24 ozs. caster or superfine sugar

• 100g/3.5 ozs ground almond

• 1/2 cup rice flour

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 150g fresh or frozen berries (I used blackberries)

• 100g/3.5 ozs. white chocolate, roughly chopped

• handful of flaked almonds

• Icing sugar (optional)

Image removed for printing

Step 1 - Line a 22  x 22 square brownie tin with parchment and preheat oven to 200c/400F. Finely grate the pumpkin using a fine Microplane grater-this takes a while and is tedious so get someone strong to do it.

Step 2 - In the bowl of an electric mixer, add the eggs and sugar. Fit a whisk attachment and whip for 5 minutes until thick and pale and triple in size-Eastwood describes it as a "bouffant."

Image removed for printing

Step 3 - Add the pumpkin and stir to mix well. Add rice flour, almond meal, baking powder and cinnamon and make sure it is well combined. Spread half of the mixture into the prepared tin and then scatter with the berries and white chocolate and then add the rest of the batter on top. Top with flaked almonds.

Image removed for printing

Step 4 - Bake for 30-35 minutes until a skewer inserted comes out clean-check in the centre that the centre is done and not liquidy. Cool in tin for 30 minutes (it's quite delicate and light) and then cut into squares and serve with icing sugar.

Image removed for printing