Friday, October 14, 2011

Whole Grain Snickerdoodle Blondies

(I started this post about 2 weeks ago and just now had time to sit down and get it posted. Enjoy!)

Hey guys! I’m short on time but wanted to share this awesome recipe with you.

I only had spelt flour left and decided to see how these blondies would turn out. They tasted amazing! Also while I was at Earthfare I had picked up some organic cane sugar to substitute for the brown sugar in this recipe. It actually worked out quite well. They were super sweet but just balanced out perfectly with the salted butter. You could easily use unsalted if you want a more sweeter blondie. They were delicious.


Whole Grain Snickerdoodle Blondies
Original recipe from
BakerGirl and adapted from Ice Cream Before Dinner

2 2/3 cups organic spelt flour
2 teaspoons baking powder
1 teaspoon sea salt
1 1/2 teaspoon ground cinnamon
2 cups whole cane sugar (reminded me of light brown sugar)
2 sticks salted butter, softened
2 large eggs, room temperature
1 tablespoon pure vanilla extract

Cinnamon-sugar topping:
2 teaspoons granulated sugar
1 1/2 teaspoon ground cinnamon

Preheat to 350 F degrees. Grease a 9 x 13 inch baking pan and line with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, sea salt and cinnamon. In a small bowl, combine the topping ingredients and set aside.

Put butter in the bowl of an electric mixer and turn on.  When butter has been beaten a bit, add in the sugar and mix until very light and fluffy, about 5 minutes. Add the eggs in one at a time, making sure to beat well after each addition, wiping down sides of bowl with a rubber spatula if necessary.  Add in the vanilla and beat.

Slowly add the flour mixture with the mixer on low speed.  Beat just until combined. Transfer batter to the prepared pan. Use offset spatula to smooth it. Sprinkle the cinnamon sugar topping evenly over the surface.

Bake for 25 -30 minutes or until surface of blondies spring back when touched.

Allow to cool on a wire rack and share with all your friends!



PS: I LOVE ALL THE FEEDBACK from my last post on my current love situation. I was so impressed by all the hits I received from that post, sadly that was more popular then my bacon jam so far this month! I’m so fortunate to be keeping myself very busy since I’ve been back home but a moment doesn’t go by where I think, “I just don’t understand what happened.”


Anonymous said...

These look so good - love that you used spelt flour - I think it tastes so much better - can't wait to try these
Mary x

Fallon said...

Yeah I love spelt flour!

Robin Sue said...

Hi Fallon! Keep going girl, chin up! I see you are back in the kitchen baking up all kinds of goodies to share with us. Yay!