Gluten free raspberry blondies; call me

Call me, (call me) on the line, call me, call me, any anytime. Ah, Debbie Harry, singer of that iconic seventies new wave punk band, Blondie. You were the epitome of cool with your husky tones and mad two toned hair.

This is not that kind of Blondie. The other day, Kid 1 said to Kid 2 in a disappointed parent tone of voice ‘You are such an excluder’.

Dark chocolate is my bestie, milk chocolate is a good friend but thus far, white chocolate has always been excluded from the party.

White Chocolate: Go on…be my friend, go on, like me.
Cheergerm: White Chocolate, you are just too needy for me and well, I don’t want to hurt your feelings but you are too damn sweet.

Not wanting to be accused of being ‘An Excluder’, I got me a block of fancy pants white chocolate. In high hopes that the greater cocoa mass (30% as opposed to well, nothing in some other brands) might make it less tooth achingly sweet. Having always adored a brownie, it seemed only fair to try baking a gluten free blondie.

This recipe took two attempts, and was more successful the second time around. A flour change (like an underwear change) made a textural difference and I adjusted the baking time. There is no denying that this is a sweet baked goodie but it had that smooth, good chocolate mouth feel. The tangy raspberries cut the white chocolate richness perfectly and the crackle ackle meringue like exterior contrasted with a beautifully moist centre. It was taken to a family shindig and was gobbled up quickly. My hesistancy was assuaged by the rave reviews. This blondie goes really well with a good cup of coffee.

Will white chocolate be invited to the party more often? Yes, but only every now and then. (I would so invite Debbie Harry to the party if I thought she would rock up.)


125g unsalted butter, chopped
220g Callebaut white chocolate, chopped (or any good quality white chocolate)
1/2 tsp vanilla bean paste
2/3 cup caster sugar
2 eggs, whisked
130g gluten free flour. I used 100g (3/4 cup) GF plain flour and 35g (1/4 cup) almond meal, sifted together.
2/3 cup frozen raspberries

Preheat oven to 160C (150 fan forced). Line a 20cm square cake tin with baking paper on bottom and sides.
Melt the chocolate and butter in a small saucepan over low heat, stirring continuously until the mixture is melted and smooth. Remove saucepan from heat.
Stir vanilla and sugar into the chocolate mixture and set aside to cool for 5 minutes. (The mixture will look a little odd but don’t worry, it all comes together in the end.)
Add eggs and mix until combined.
Fold in flour and stir until combined.
Add raspberries and fold gently through the mixture until combined.
Pour into the tin and bake for 50-55 minutes until set. Rotate pan in oven halfway through cooking.
Allow to cool completely in the tin.
Cut into 20-25 small squares (it is rich).

This has a longer slower cooking time to keep it as ‘blonde’ as possible. If you find it is too soft in the middle for your personal preference once you cut it, you can pop it back in the oven on 150C for about 15 minutes just to make it a little less squidgy. I know that brownies are meant to be super squidgy but I think this white chocolate version is better if cooked a little more. Again, maybe that’s just my weirdness about white chocolate coming through…

A Cheergerm adaptation of a Woolworths online recipe. See below photos for link to original recipe.

Gluten free rhubarb and berry bumble

Kid 1 is a crumble maniac, it all started at an early age. Back when he was a wee lad, he was unable to say ‘crumble’, instead it came out as ‘bumble’. His fave combo’s are rhubarb and apple or rhubarb and pear. However, he won’t say nay to the odd berry mix either. Usually I make two different crumble topping mixtures. One containing oats for Kid 1 and myself and a gluten free topping for the Yak.

Gluten free bumble toppings in the past have contained various combinations of buckwheat flour, brown rice flour, tapioca flour, almond meal, quinoa flour (gag) and teff flour (yum but hard to get.) It’s always a bit of ‘let’s see what happens this time’ scenario.

Anyhoo, today was a day of ‘I can’t be, ummmm…bothered with two different toppings’. So I went hardcore on just the one gluten free bumble. I was curious to see if Kid 1 missed the texture that the oats provide.

Turned out to be a happy experiment, yes indeedy. This tart rhubarb and raspberry bumble, combined with the earthy buckwheat and almond flours, the crunch of the nuts and the warmth of the spices is bloody delicious.

The only sound heard from Kid 1’s direction was that of a 9 year old boy eating with his mouth open. Chomp, chomp, gobble, swallow. ‘More please Mum?’. This mean old mumma said ‘No sorry, not tonight’. The kid replied with ‘Go on, its not gluten free, so only you and I can eat it anyway.’

Oh, you poor misinformed and cheated wee bairn. Mission accomplished, sorry kiddo but it is GF and the Yak will probably fight you to the death for the leftovers.

We take our bumble seriously in this household.


1 bunch rhubarb, chopped into 2cm lengths
2 tbls coconut sugar
1/4 tsp vanilla bean paste
1 cup raspberries (frozen or fresh, blueberries are yummy too)
Crumble topping:
100g buckwheat flour
50g almond meal/flour
60g cold butter, chopped into small pieces
1/3 cup coconut sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp mixed spice
1/4 cup walnuts or pecans, finely chopped

Preheat the oven to 180 C.
Place the rhubarb, coconut sugar and vanilla paste in a medium size saucepan, add a few splashes of water. Cook on low to medium heat for about 20 minutes, until the rhubarb starts to collapse. Stir regularly to avoid the rhubarb sticking. Add a bit more water if needed.
Once the rhubarb is cooked, stir in the raspberries and place into a buttered 1 litre ovenproof dish.
Mix the buckwheat flour and almond meal in a medium size bowl.
Rub the butter through the flour mixture with your fingertips until the mixture resembles pea sized chunks.
Mix the coconut sugar, baking powder, spices and walnuts in a small bowl.
Add the sugar mixture to the flour mixture, stir and sprinkle over the fruit.
Bake for 25-30 minutes until golden brown.
Serve with a big dollop of yoghurt, ice-cream or cream. This also makes a great breakfast dish served with yoghurt.

An original Cheergerm recipe