Gluten Free Blondie Recipe | White Chocolate, Macadamia and Cranberry Blondie Recipe | AD

*Disclaimer: this blog post is in collaboration with Buy Wholefoods Online. Products marked with a (*) in the ingredients list were sent free of charge for the purpose of developing this recipe.

We talk a lot about brownies in the gluten free world but what about blondies?

If you’re not familiar with blondies, they’re basically the same consistency as a brownie but made with vanilla or white chocolate opposed to milk or dark chocolate, making them golden (or blonde) in colour, opposed to brown!

Buy Wholefoods Online recently got in touch with me and we’ve decided to partner up on this new recipe for White Chocolate, Macadamia and Cranberry Blondies and of course, they’re totally gluten free! Buy Wholefoods Online are basically a huge online supermarket for all your favourite wholefoods and ingredients and they even have a massive free from section with branded goods!

They very kindly sent me the dried cranberries and the whole macadamia nuts and tasked me with coming up with a tasty recipe that incorporates these two great tastes and the blondies were the finished product!

I am so happy with how these turned out and the feedback from friends and family has been great, so give them a go yourself!

Gluten Free White Chocolate, Macadamia and Cranberry Blondies 


170g Baking Spread or Butter (I used Stork)

255g Dark Brown Suagr (available from Buy Wholefoods Online or the supermarket)

2 Large Eggs

1 Teaspoon Vanilla Extract (available from Buy Wholefoods Online or the supermarket)

1 Teaspoon Baking Powder (gluten free available from Buy Wholefoods Online or I used Dr Oetker)

170g Gluten Free Plain Flour (available from Buy Wholefoods Online or the supermarket, I used Doves Farm)

100g White Chocolate Chips or Chunks (I used Tesco own)

100g Dried Cranberries * (available from Buy Wholefoods Online)

50g Macadamia Nuts* (available from Buy Wholefoods Online)


  1. Preheat your oven to 200 degrees (fan) and line two 8″ square baking tins with greaseproof paper
  2. Weigh out and prepare all ingredients. This includes crushing your macadamia nuts and chopping your butter into small chunks
  3. Add your flour, dark brown sugar, baking powder and vanilla extract into a large mixing bowl and combine with a wooden spoon
  4. Once your dry ingredients are mixed, you can now melt your butter either in the microwave or over a pan of water but be sure not to burn it
  5. Once the butter is melted, leave it for 1-2 minutes while adding your two eggs to the dry ingredients and stirring them in
  6. Once the eggs are added and combined, you can now add the melted butter and stir to complete your plain batter
  7. Once everything in the bowl is mixed together, add the white chocolate chips, stir, then the cranberries and stir and then finally, add your macadamia nuts and mix everything together
  8. Once your mix is perfectly combined, split into your two tins and smooth out, ensuring it is spread across the tin evenly
  9. You can then place both trays in the over for 20 -25 minutes. I originally set a time for 20 and checked every couple of minutes after until 25 minutes when they were perfectly done. They should be golden and spongey on top.
  10. Remove from the oven and leave in the tins to cool
  11. Once fully cooled, remove from the tin in the greaseproof paper, peel the paper off and cut each batch into 9 pieces, creating 18 overall
  12. Store in a cake tin for 3-4 days or until you feel they have gone dry.

This is a super easy recipe that requires pretty much one bowl and one spoon and is super tasty and packed with plenty of chunks of chocolate, cranberries and macadamia nuts!

If you give this recipe a go, be sure to share your pictures with me by tagging @glutenfreewithellie 



Making Mini Egg Cookies with Whole Creations Cookie Dough

Gluten free biscuits are hugely hit and miss, so as with a lot of gluten free treats, the best idea is always to make your own.

I like to think I’m pretty good at baking but one thing I’ve never been able to master is biscuits, so when I saw everyone raving about the new gluten free cookie dough from Whole Creations, I knew I needed to get my hands on it.

I purchased mine from Morrison’s and got the last pack of the ‘simply butter’ flavour. It is quite expensive but I can confirm, it is so easy to bake with and very tasty.

As it’s just gone Easter, we had so much chocolate in the house, so I decided to ‘easter-fy’ these cookies with some mini eggs and Easter egg chocolate and here’s how I did it:


1 x pack of Whole Creations Cookie Dough (simply butter flavour)

– 90-100g of Mini Eggs

– 1 x Dairy Milk Easter Egg


  1. Pre heat the over to 170 degrees or follow the instructions from the packet that match your oven
  2. Line 2 trays with baking paper to make 12 cookies
  3. Crush all your mini eggs and break up the Easter egg and place in separate bowls
  4. Take the cookie dough out of the pack and cut into 12 equal sized pieces (or 6 for larger cookies)
  5. Take one piece of cookie dough and soften in your hand before getting some crushed mini eggs and rolling into the piece of dough
  6. Flatten your piece of dough back into a cookie shape and place onto your lined baking tray
  7. Do this for all cookies and keep them well spaced out on the trays

8. Bake for 10-15 minutes (we did 15 minutes)

9. Bring out the oven when the cooking time is up and leave on the trays to cool and harden for 5 minutes

10. While they cool, melt your chocolate over a pan of boiling water and then drizzle all over the cookies while still on the trays

11. Either leave your cookies on the tray to finish cooking or transfer to a cooling rack, we left on the trays as the trays had holes in so the air could flow properly

… and then it’s time to eat!

These are so so delicious and just ridiculously easy to make, a perfect way to make use of any left over Easter chocolate!

The idea for these was inspired by the Gluten Free Blogger’s recipe for mini egg cookies, so if you can bake biscuits and fancy trying, check out her recipe!

If you add an Easter twist to the Whole Creations Cookie Dough, share your pictures with me on Instagram!

Recipe: Gluten Free, Low Calorie Popcorn Bars

As you know by now, I’m diagnosed with coeliac disease (via blood test) and have to eat a totally gluten free diet.

As much as the selection of the free from foods are pretty good nowadays, being gluten free has made me want and need to make more of my own foods. I like to cook recipes for meals and treats at home that I know are totally gluten free and a lot of the time dairy free too.

I recently watched Tom Kerridge’s new programme ‘Lose Weight for Good’ and my mum bought the book too. He made a recipe for chocolate popcorn bars and I decided to adapt the recipe to make it gluten free, so I thought I’d share my version of the recipe with you.


  • 200g dark chocolate (check for no milk to ensure dairy free)
  • 40g sweet and salted popcorn (recipe says salted but we used a mixture)
  • 50g gluten free puffed rice (I used Nestle Go Free)
  • 40g mini marshmallows (recipe says chop large ones up but I prefer the mini ones)
  • 25g dried cranberries (I don’t like these but my parents do, so we halved the amount and split the mixture in two)


  1. Line a 20cm tin with two layers of cling film
  2. Start by bringing a small pan of water to a simmer and while this is heating up, break the 200g of dark chocolate into a heat proof bowl
  3. Measure the popcorn, puffed rice and marshmallows out and place all in a bowl and mix round without breaking any of the ingredients up
  4. Once your water is simmering, place the bowl of chocolate on top and stir constantly with a silicone spatula while it melts until totally smooth
  5. Once the chocolate is totally melted, take it off the heat and pour over the bowl of dry ingredients and stir through
  6. Once that is all mixed in, I take half the mixture out and place it in one side of my lined tin and press it down
  7. Add the cranberries to the other half of the mixture and stir though (if you want cranberries in the whole mixture, add these in at step 3)
  8. Pour this half of the mixture into the empty half of the tin and press the whole thing down
  9. Cover the whole thing with cling film and place into the fridge for at least two hours or until totally set
  10. Remove from the fridge when set and cut into 20-pieces. With pieces of that size, each bar will be just 90 calories!

I hope you guys enjoy my version of this recipe, you can find the original version in Tom Kerridge’s book or online at BBC Food!

To keep updated with all my gluten free food finds and recipes, follow my new Instagram @glutenfreewithellie