Oregon Home | 17 hite hocolate ranberry londies Styling by Jessica Mycek, PNW Artisan Boards Ingredients Cranberry Sauce: • 4 C fresh or frozen cranberries • 1 C + 2 T organic cane sugar • 1 t corn syrup or agave nectar • 1 t vanilla bean paste Blondies: • 2 T vegan egg replacer • ⁄ C unsalted vegan butter, softened at room temp • ⁄ C organic brown sugar • ½ T vanilla bean paste • 1½ C 1:1 gluten-free flour • ¾ t baking soda • ½ t baking powder • ¼ t fine sea salt • ½ C dried cranberries, chopped (optional) • ½ C walnuts, almonds or pecans, chopped (optional) Preparation Sauce: Wash and dry cranberries, then mix with sugar and corn syrup or agave nectar in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and give off their juices. When the liquid begins to gently bubble, add vanilla bean paste. Reduce heat to medium-low and cook until the mixture looks slightly jammy, 10-15 minutes. Pass cranberry puree through a sieve, then mix in 1 teaspoon of water at a time to thin to desired consistency, aiming for a medium-thick sauce rather than a jam. Transfer sauce to a container and let cool in the fridge. Once cool, it can be stored covered for 2 weeks, or frozen for up to 3 months. Ganache: Place white chocolate chips in a microwavesafe glass bowl. Pour oat milk and butter over the chocolate and heat in the microwave at 50% power for 30 seconds, then remove and stir. Continue microwaving at 50% power in 15-second intervals, stirring between each time. Once the chocolate is mostly melted, stir continuously until fully melted. Cover the bowl or transfer to a piping bag, and refrigerate until ready to layer on top of cooled blondies. Blondies/Assembly: Preheat oven to 350°F, and line an 8x8" baking pan with parchment paper, leaving enough paper extended over two sides to easily lift out of the pan once finished. Combine egg replacer with 4 T water, mix well, and let sit for 1 minute to thicken. Whisk together butter with brown sugar (it will be clumpy), then add thickened egg replacer and vanilla bean paste, whisking again to combine. In a separate bowl, mix flour, baking soda, baking powder and sea salt. Whisk dry ingredients into wet ingredients and stir until fully combined. Press about half of the dough into the pan as a thin layer, spoon and spread thinned cranberry sauce on top, then dollop remaining dough on top and gently smooth over the cranberry sauce. Bake for 35-40 minutes, or until golden brown and slightly soft in the center. Place pan on a wire rack and let cool for 15 minutes, then refrigerate for 2030 minutes to cool fully. Finish by decorating with white chocolate ganache and optional chopped toppings. Return pan to fridge to set and firm ganache topping for 10 more minutes. Remove blondies from the pan by gently and evenly lifting up the parchment paper, then cut into bars and serve. White Chocolate Ganache: • 1 C Pascha white chocolate chips • 2 T + 1 t barista-style oat milk • ¾ t unsalted vegan butter Perfect pairing: Gatto Gelato’s Marionberry Hibiscus sorbet. WINTER FLAVORS:
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