White chocolate and raspberry blondies

White chocolate and raspberry blondies

White chocolate and raspberry blondies
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Snack
  • British
  • 1 hour or less
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A filling and satisfying snack or dessert that’s low in phosphate and potassium.

Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

This is a quick and easy snack recipe.

Ingredients

300g unsalted butter

160g golden caster sugar

200g white chocolate chips

2 eggs

160g light soft brown sugar

1 teaspoon vanilla essence

450g plain flour

½ teaspoon cream of tartar

½ teaspoon bicarbonate of soda

5g freeze dried raspberries

60g raspberry jam (optional)

Method

  1. Step 1

    Preheat the oven to 180°C / 160°C fan / gas mark 4. Grease and line a 23x33cm tray baking tin. Bring a saucepan containing a couple of centimetres of water to a simmer, then turn the heat down. Put the butter, caster sugar and 120g of the white chocolate into a heatproof bowl and sit it over the pan of hot water (do not let the bottom of the bowl touch the water). Gently stir the mixture until the butter and chocolate have melted and the sugar has dissolved. Remove from the heat and cool slightly.

  2. Step 2

    In a separate bowl, whisk the eggs, vanilla essence and light soft brown sugar until light and fluffy. Stir in the melted chocolate mixture until fully combined and smooth.

  3. Step 3

    Sieve the flour, cream of tartar and bicarbonate of soda together and then, in two halves, fold into the chocolate mixture, until glossy and smooth.

  4. Step 4

    Mix in the remainder of the chocolate chips and the freeze-dried raspberries. Pour the batter into the prepared baking tin and then dollop over the jam and swirl into the top of the mix (if your jam is too thick, heat it in the microwave for 10 seconds to loosen).

  5. Step 5

    Bake for 35-40 minutes, until lightly golden and just set.

  6. Step 6

    Remove from the oven and leave to cool in the tin. Once cooled, remove from the tin, chill in the fridge to firm up and then cut.

Food facts

Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼

Young child (age 5-9): ½

Older child (age 10-13): ¾

Teenagers (14+): 1

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

The sugar and flour are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

These tasty biscuits provide extra energy and can be enjoyed as an occasional treat within a balanced diet.

These biscuits are low in protein. If you have been advised to eat less protein, it can be enjoyed in moderation as part of a healthy balanced diet.

This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, it is suitable for those advised to eat less potassium.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the chocolate, therefore if you have been prescribed a phosphate binder you should take as directed.

Use gluten-free plain flour.

This recipe is high in sugar and fat so enjoy occasionally and in small amounts.

Once cooked and cooled, this recipe can be stored in an airtight for 5 days (or 3 days if made with fresh berries).

You can replace the freeze-dried raspberries for 100g of fresh raspberries or blueberries. Add them in once the mixture is in the baking tin, pushing them into the mixture.

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