Blondies with Sucanat & Sourdough
When I was younger, I used to bake all the time and my mom encouraged my passion by buying me a recipe book where I could write down all of my favorite recipes. I still have this recipe book and although it went unused for many years, I’m now finding myself turning back to it as a starting point for the new recipes I’m creating that incorporate natural sugars and sourdough discard.
The original blondie recipe from my childhood used brown sugar but I am swapping in Sucanat and what a delicious swap it is! The Sucanat adds this lovely toffee, nutty flavor that is just perfect for a blondie. Also, the original recipe had toffee bits in it but instead I decided to speckle the dough with some halvah as I really enjoy the taste of halvah and I think that it adds something slightly unexpected. I will note that you may want to double check the ingredients when you buy halvah since some of them have refined sugars added. The one I was able to find (that’s in the ingredient picture below) only has two ingredients - tahini and honey, which is exactly what I’m looking for!
A note about this recipe - the batter is on the thicker side and there isn’t all that much batter so you will have to spread it thin to cover the whole pan but I promise it works out in the end!
Ingredients
3/4 cup (120 g) Sucanat
1/4 cup (57 g) butter, melted (I like to brown my butter a little when melting it but this is optional)
1 egg
2 tsp. vanilla extract
50 g sourdough starter discard
1 cup (120 g) all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Halvah (a small amount to crumble on top)
Directions
Preheat the oven to 350 F (177 C) and grease an 8x8 baking pan.
Grind the Sucanat in a coffee/spice grinder.
Combine the Sucanat, butter, egg, and vanilla extract in a medium mixing bowl. Add the sourdough discard.
In a separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients (do not over mix).
Spread batter evenly in the pan. Crumble halvah over the top (as much as you would like).
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
