Friday, October 19, 2018

Flaxseed and Apple Brown Butter Blondies

"When you pay attention, even the constants in life are changing." ~ Brooke Semple I'm interrupting my bonkers busy schedule to say hi and to tell you about these fabulous blondies I made recently. I love them so much I made about 750 pieces for a catering gig tomorrow. That's right - 750. If you're curious, that equals about twenty two 9x13 pans. I was basically a machine when I whipped them up all on one day this past week. But, my house smelled like brown butter and apples, so that's a win! If you're in Saskatoon, pop by the Saskatoon Farmers' Market tomorrow (Sat October 20th) where I'll be sampling the blondies, and beef and lentil meatballs (yes, 750 meatballs too!!), from 10-12. This is all to celebrate AgMonth in Saskatchewan and I'm a proud partner with Farm and Food Care Saskatchewan for the event. Follow along on my social media to see posts profiling farmers and producers, my favourite foods, food stories and lots more. It's a fantastic initiative to get people thinking about where our food comes from, and to celebrate those who make it.

Fun fact: I have a coffee grinder on my counter specifically for grinding flax. I know flaxseed 
is full of phytoestrogens, which are supposed to be good for us peri-menopausal ladies, and Omega 3's and fibre. I throw those little ground seeds in my smoothies, on my oatmeal, and I love to bake with them too. These blondies are fab for fall, because of the apples and oats and brown butter. I'm packing them along on a quick road trip to Edmonton next week (seeing my second boyfriend Dave Grohl in concert again) and they'll be packed in my carry-on as my number one guy and I fly to Toronto to the Taste Canada Awards on October 29th. Guys, I'm getting nervous! The butterflies are all aflutter in my belly, and I still can't quite believe that my pretty cookbook is nominated for such a national prize. Good thing I'll be surrounded by friendly faces and lord knows we'll be celebrating no matter what. October is one of the fullest months I've had a while - I'm just trying to take it all in and enjoy the ride. Stay warm and cozy, all. xoxo

Flaxseed and Apple Brown Butter Blondies

1 cup salted butter
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
1/2 cup large flake oats
1/3 cup ground flaxseed
1/2 tsp salt
1 cup diced, peeled apple
1 Tbsp whole flaxseeds for sprinkling on top

1. Preheat the oven to 350F. Grease a 9x13-inch pan and line it with parchment paper.
2. Place the butter in a small saucepan over medium heat. It will melt, then get foamy and begin to smell nutty. Once the brown bits start to appear on the bottom of the pan, remove it from the heat, give it a good stir and let it cool down for about 10 minutes.
3. Place the sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the cooled brown butter, brown bits and all, and mix on medium speed for a couple of minutes. Add the eggs and beat until smooth and creamy, another minute or two. Stir in the vanilla.
4. In a medium bowl, combine the flour, oats, ground flaxseed and salt. Add this to the bowl and beat on low speed until combined. Stir in the apples. Scrape the batter into the prepared pan and smooth the top.
5. Sprinkle the whole flaxseeds on top and bake for 20-22 minutes until the top is golden and just set. A toothpick inserted in the middle will still have a few crumbs clinging to it. Let cool completely on a wire rack then cut into squares. Makes about 16-20 squares.

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