Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Blondies are brownies made with white chocolate—but they taste just as good, don't you think?
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 20 minutes
250 g butter, soft
150 g sugar
pinch salt
1 vanilla bean, cut lengthwise, with the seeds scraped out
3 eggs
1 tbsp kirsch, optional
200 g white chocolate, chopped
200 g PureSpelt white, or half-white flour
150 g walnuts, roughly chopped
Batter: cream the butter, then beat in the sugar and salt. Add one egg at a time and continue mixing until the mixture is light in colour. Add the kirsch and chocolate. Add the flour and walnuts and fold in briefly to until you get a smooth batter. Pour the batter into the prepared pan and smooth the top.
Bake: bake the Blondies in the lower half of an oven preheated to 200 °C for 20-22 minutes. It may still be a bit soft in the middle. Remove, let cool, then cut into approx. 4 cm square-pieces and keep in a cool place until ready to serve.
IG Dinkel, Judith Gmür-Stalder
