Italy meets Japan in this very American bar cookie. Kinako Blondie with Nutella Swirl is my contribution to this year’s World Nutella Day. Melting pot, anyone?
Lately I am infatuate with kinako, toasted soy bean flour. This traditional Japanese dessert ingredient is prized for its nutty toasty aroma, reminiscent of roasted nuts. I roll mochi with it and make a creamy warm drink with milk. It didn’t occur to me to use kinako outside of Japanese cuisine until I saw a tweet from Brave Tart a while ago. As soon as she planted the idea in my head, I could not stop thinking about it. On this special occasion, I decided to create a dessert using kinako and everyone’s favourite chocolate hazelnut spread.
My journey to create these Kinako Blondie with Nutella Swirl was not all smooth sailing. I first began my search for blondie recipes that blend wheat flour with gluten free flour. I found plenty of truly gluten free recipes as well as many 100% wheat flour recipes. The closest I got was BAKED’s Brewer’s Blondies recipe which uses a measly two tablespoons of malted milk powder to enhance the flavour. None of the recipes look persuasive enough to what I had in mind.