So, if I’ve never told you all about my undying devotion for white chocolate, I figure this is a good place to begin. And if you are a newbie to white chocolate, this is a great recipe to get you turned on to it.
Ever since I can remember, I have been a white chocolate fanatic. Many people don’t particularly care for the stuff. But me? Oh, I’ll do just about anything for it; this includes spending $6 per slab on sub-par waxy white forgery. Recently though, I decided to put an end to this madness and just make my own damn white chocolate bars.
For starters, I ordered about 20 oz of 100% food grade cocoa butter. Not exactly cheap, but worth every penny. Once I received my order, I promptly whipped up a giant bar of white chocolate, using a recipe by the insanely talented Hannah Kaminsky. It was simple and blissful…
Even though dark chocolate- with its smooth ebony skin and robust coffee and red wine-like aromas- is very very enticing, there is just something so pure and honest about a delicate bar of white chocolate. It’s like a superb vanilla ice cream with nothing to hide. No cover ups, no mix ins- white chocolate delivers just pure sultry cocoa butter flavor.
I also happen to be quite a devoted blondie fan; like the candy bar mentioned above, I prefer my brownie sans chocolate. I know you all probably think I am crazy. But seriously, try this blondie and tell me if it is not the most glorious gluten-free & vegan blondie your tastebuds have ever encountered.
Well, that may be stretching it a tad, but I sure think these babies are worth their weight in cocoa butter.
They are perfectly chewy and blanketed with a paper thin layer of crunch that collapses delicately with each and every bite. A touch of orange rind adds a little zing.
White Chocolate Orange Blondies ~ Vegan & Gluten Free
Preheat oven to 350 °F, and lightly grease a 9 inch or 8 x8 baking pan.
In a large mixing bowl, combine prepared flaxseed meal, sugar, orange zest, and vanilla extract.
In separate, smaller bowl, combine sorghum flour, almond flour, potato starch and xanthan gum and salt.
Break the white chocolate into small chunks, and using a double boiler, melt the white chocolate and the margarine over medium low heat. You will start with something like this:
And end up with something like this:
You’re white chocolate and cocoa butter may become slightly separated at this point… whisk ’em together to make them once again homogeneous.
Immediately combine melted white chocolate and margarine with the sugar and flaxseed mixture. Slowly incorporate the flour mixture until all has been added.
Your batter will be thick! Spread into prepared pan and bake in preheated oven for about 25-30 minutes.
The edges will be golden brown when they are ready to leave the oven. Let cool on wire rack until completely cool, then cut into squares.