Christmas Blondies for Pure Ella’s Potluck Party

Merry Christmas everyone! I hope you are all at home with your loved ones having a good time, getting stuffed and watching all your favourite films. Let me know what you’re doing for the Christmas holidays — what are your favourite traditions? Are you trying something new this year? What’s your favourite Christmas film? — I’m curious to know! 

I for one have been cooking up a storm. I am hosting the Christmas feast for the first time in my life and am decided to make it successful. Not that I’m competitive or anything. I just want to make sure I enjoy good food. (I have been waiting for this all year, goddammit.)

I’m so pleased to be contributing this recipe towards Pure Ella’s Potluck Party. Pure Ella is a lovely blog full of healthy recipes, and Ella’s story is truly moving. So many talented bloggers have shared their Christmas recipes for the Potluck, so do take a look and leave a comment on their blogs!

Christmas Blondies

Notes: I list dried cranberries in the recipe, but I used sultanas for the blondies I photographed, as you can see from the photos above. I have tried them with dried cranberries, though, and I much prefer them. 

Makes about 15, or one large cake 

100g (3.5 oz) firm tofu
125ml (1/2 cup) almond milk
125ml (1/2 cup) apple sauce
60ml (1/4 cup) rapeseed (canola) oil
80g (1/2 cup) caster sugar
150g (1 cup) self-raising flour
50g (1/3 cup) dried cranberries
40g (1/3 cup) shelled pistachios
1 tsp vanilla paste
1 tsp ground ginger
1/2 tsp ground cinnamon

Pre-heat the oven to 180ºC (356ºF). Line a cake tin (roughly 20 x 20 cm/7.87 x 7.87inches; mine was heart-shaped, so it’s hard to judge accurately) with baking parchment.

Process the tofu, almond milk, oil, vanilla, spices and apple sauce in a blender until smooth.

In a bowl, combine the liquid with the caster sugar and flour. Fold in the dried fruit and pistachios.


Pour the batter into the lined tin and bake for 25 minutes. Keep an eye on your cake; if it browns too quickly on top, lower the heat and bake for longer. 


Cool on a wire rack. The centre should be gooey but the outside fairly firm. 




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