150 g gluten-free flour
1 tsp gluten-free baking powder
1/2 tsp fine sea salt
200 g soya yogurt
1/2 vanilla pod, split lengthways and seeds scraped
2 tbsp honey
250 g light brown sugar
200 g vegan 70%-cocoa chocolate, roughly chopped
Recipe by Anna Jones
Preheat the oven to 180C/gas 4 and line a 23cm square brownie tin with baking parchment.
Sift together the flour, baking powder and sea salt into a bowl.
Combine the soya yoghurt, vanilla seeds and honey in a large bowl. Add the light brown sugar and mix until well combined.
Gently fold the dry ingredients into the wet ingredients, then fold in the chopped dark chocolate.
Pour the batter into the prepared brownie pan and evenly spread over the pan with a spoon or spatula. Bake in the oven for 30ā35 minutes, until the top of the blondie is firm and brown. Remove from the oven and let the blondie cool completely in the pan. Cut into 12 pieces and serve.
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Using honey and soya yoghurt makes these blondies super sticky in the centre. Make them vegan by changing the honey to maple syrup
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere ā only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council