Cashew & Crystallised Ginger Buckwheat Blondies

The recipe

Cashew & Crystallised Ginger Buckwheat Blondies

Vegetarian · One-bowl batter · Freezer-friendly

Ingredients

• 170g unsalted butter, plus extra for the tin
• 220g light brown sugar
• 2 large eggs, at room temperature
• 180g Organic Buckwheat Flour (1kg pack selected)
• 1 tsp baking powder
• ¼ tsp Organic Pink Himalayan Salt (1kg pack selected), finely ground
• 100g Organic Cashew Nuts (500g pack selected), roughly chopped
• 80g Organic Crystallised Ginger (500g pack selected), chopped into small pieces

Method

1. Heat the oven to 180°C, 160°C fan, gas 4. Lightly butter and line a 20cm square tin, leaving enough baking paper to lift the blondies out.
2. Melt the butter in a medium saucepan over a medium heat. Continue cooking for 3 to 5 minutes, swirling often, until it smells nutty and the milk solids turn golden. Pour into a large bowl and cool for 5 minutes.
3. Whisk the brown sugar into the warm butter. Add the eggs one at a time and whisk until the mixture looks glossy and slightly thickened.
4. Fold in the buckwheat flour, baking powder and finely ground salt until only a few dry streaks remain.
5. Reserve a small handful each of cashews and ginger for the top. Fold the rest through the batter, then spread evenly in the prepared tin. Scatter over the reserved pieces.
6. Bake for 23 to 27 minutes, until the edges are golden and the centre is just set. A skewer should come out with a few moist crumbs rather than wet batter.
7. Cool completely in the tin. Lift out with the paper and cut into 16 squares.

Useful variations

• Citrus version: add the finely grated zest of one unwaxed orange with the eggs.
• More indulgent: drizzle the cooled blondies with melted white chocolate.
• Freezer stash: freeze individual squares for up to two months and thaw at room temperature.