When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

White Chocolate and Walnut Blondie - Gluten Free

White Chocolate and Walnut Blondie - Gluten Free

Lee Majhen-Todd

Easy to make gluten free or not. If gluten free, make sure everything you is gluten free including the cornflour and vanilla. If not making it gluten free, leave out the xanthan gum completely.

Xanthan gum mimics the structural and elastic qualities of gluten, keeping baked goods from crumbling apart. So, a bit of a magic trick, when baking gluten free.

 I’ve made this recipe both gluten free and not, and trust me, it is delightful either way.

 Go on, give it a go, and enjoy your sweet life!

Wait until completely cold before slicing

 What You Need

  •  285g Gluten Free Plain Flour – See Tip Box

  • 250g Vegan Butter – See Tip Box

  • 200g White Chocolate Chips

  • 150g Walnuts - Chopped

  • 130g Light Brown Sugar

  • 130g Castor Sugar

  • 2 Large Eggs

  • 1 tbsp Cornflour

  • 1 tsp Vanilla Extract

  • ¼ tsp Xanthan Gum - Optional

Mix the butter and sugars together

 How It’s Done

  • Heat oven to 180c

  • Line a tin, 9”x 9”, with non-stick baking parchment.

  • In a large bowl, melt the butter in the microwave, making sure to no over heat it so it doesn’t burn.

  • Add both sugars to the butter and mix it in well.

  • Add the eggs and vanilla and give another mix

  • Add the flour, cornflour, xanthan gum, chocolate chips and chopped walnuts and gently fold it into the wet mixture.

  • Pour the mixture into the prepared tin and smooth the top move it gently into the corners of the tin.

Make sure the mix goes right into the corners

  • Bake in the hot oven for around 30 minutes until the edges are set and firm but the middle still has a very slight wiggle – See Tip Box

  • Remove from the oven, and let it cool completely in the tin before removing and cutting into even squares.

Delicious

 Tip Box

  •  Butter – I always use salted butter when cooking, even if cooking vegan. But if you don’t, add ¼ tsp of salt to the recipe.

  • Make it Not Gluten Free - If not making gluten free, leave out the Xanthan gum and use ordinary ingredients for the rest of the recipe.  

  • Baking – All ovens are different so adjust the baking time accordingly.

Cut to whatever size you want.

Vegan Chocolate Bon Bons

Vegan Chocolate Bon Bons
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