Easy Einkorn Blondies With Strawberries
These Easy Einkorn Blondies With Strawberries come together quickly, and beautifully blend the nutty flavor profile of einkorn flour with the natural sweetness of the strawberries. The end result? A sweet treat the whole family will love!
For more homemade nut-free treats, check out our other School Safe Snacks!
Ingredients You Need and Why
- Einkorn Flour – Why choose einkorn flour over conventional options like all-purpose flour, whole wheat flour, or whole grain flour? Einkorn flour is derived from the ancient einkorn wheat, one of the first forms of cultivated wheat. It is steadily gaining popularity thanks to its lower gluten content, making it an ideal choice for those with gluten sensitivities (though please note, it is not recommended for individuals with Celiac Disease). Incorporating this ancient grain into your baked goods will not only bring in a little bit of history to your kitchen but also promises a delightful flavor that will have you reaching for einkorn flour more often!
- Dark Brown Sugar – The molasses content in brown sugar adds richness and moisture to these blondies, perfectly complementing the nutty flavor of the einkorn flour.
- Raw Organic Cane Sugar – I like to use raw cane sugar as opposed to white sugar in my baking because it’s minimally processed and retains more vitamins and minerals naturally found in sugar cane.
- Frozen Strawberries – Be sure to use frozen rather than fresh and fold them in gently. This will ensure the strawberries stay whole during mixing and baking.
- butter
- egg
- vanilla
- baking soda
- salt
See recipe card for quantities.
Instructions
To the bowl of a stand mixer, with the paddle attachment, mix the butter and brown sugar, stir on low speed until well combined. Mix in the egg and vanilla.
In a separate medium bowl, whisk together the all purpose einkorn flour, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined, being careful not to overmix.
Gently fold in the sliced strawberries until evenly distributed throughout the batter.
Line a 9×9 baking dish with parchment paper, and pour batter in, spreading evenly.
Allow the batter to rest for 10 minutes at room temperature before baking at 350°F (175°C) for 25-30 minutes.
Hint: Lining your baking dish with parchment paper makes removing the blondies a piece of cake (or blondie!😉) once they’re done baking. Allow them to rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Substitutions
- Sugar – If you don’t have brown sugar or raw organic cane sugar, you can substitute for white sugar, honey, or maple syrup.
Variations
- Strawberries – Consider swapping the strawberries for raspberries or peaches, depending on the season. Or for added indulgence, try adding chocolate chips!
Equipment
- 9 x 9 Baking Dish
- parchment paper
- KitchenAid Stand Mixer
- Wire Cooling Rack
Storage
Store leftovers in an airtight container for up to a week in the fridge, or up to three months in the freezer.
Tips to Working With Einkorn Flour
- Einkorn flour will absorb less liquid compared to traditional flours. Prior to baking your einkorn blondies, allow the batter to rest in the pan for 10 minutes to fully hydrate and develop the desired consistency.
- Einkorn has a delicate gluten structure, and overmixing can lead to a denser texture. Mix the batter until just combined to achieve the perfect crumb!
- When adapting a recipe that calls for whole wheat or white flour, consider reducing the oven temperature by 25°F (about 14°C) when baking with einkorn. This helps prevent over-browning while allowing the baked goods to cook through.
FAQ
Einkorn flour is an ancient grain that sets itself apart. Derived from the ancient einkorn wheat, this grain boasts a rich history and is steadily gaining popularity thanks to its lower gluten content, making it an ideal choice for those with gluten sensitivities. Einkorn is one of the oldest cultivated grains. But beyond its long history, einkorn offers a unique combination of flavor and texture, making it an excellent substitute for all purpose flour. Incorporating this ancient grain into your baking endeavors, such as these Easy Einkorn Blondies, not only brings in a little bit of history to your kitchen but also promises a chewy, delightful texture that will have you reaching for einkorn flour more often.
While Einkorn does have a lower gluten content than conventional wheat flour, it is not recommended for individuals with Celiac Disease.
Yes you can use fresh strawberries and achieve a similar result. They just might not hold their shape during mixing and baking.
More Recipes
Easy Einkorn Blondies With Strawberries
Equipment
- Stand Mixer
- 8 x 8 Baking Dish
- Parchment Paper
- Coconut Oil
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar
- 1/2 cup raw organic granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all purpose einkorn flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups frozen sliced strawberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 baking dish with coconut oil or line with parchment paper for easy removal
- To the bowl of a stand mixer, with the paddle attachment, mix the butter and brown sugar, stir on low speed until well combined. Mix in the egg and vanilla.**Alternatively if you do not have a stand mixer, add the butter, and brown sugar to a large bowl and mix well to combine. Mix in the egg and vanilla until well combined
- In a separate medium bowl, whisk together the all purpose einkorn flour, baking soda, and salt
- Slowly add the flour mixture into the bowl of the stand mixer, along with the wet ingredients, stirring until just combined. Be careful not to overmix
- Gently fold in the sliced strawberries until evenly distributed throughout the batter
- Pour batter into your prepared pan, spreading it out evenly. For best results, allow the mixture to rest for about 10 minutes at room temperature before baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be golden brown
- Allow the blondies to cool in the pan for about 15 minutes, then if the baking dish is lined with parchment paper, carefully transfer to a wire rack to all to cool completely. **If you did not use parchment paper, adjust cooling time to allow the blondies to cool completely in the pan, taking into account that it will take longer as the insulation of the pan helps retain the heat.
- Once cooled, cut the blondies into squares. Enjoy them as they are, or with a scoop of vanilla ice cream for a special treat!
