Chewy nutty blondies with rich almond and fresh lemon flavors. These almond lemon blondies are a delicious and healthy snack to enjoy with your afternoon cup of tea, or for a satisfying dessert. They are naturally vegan, gluten and oil free, and easy to make with simple ingredients.
Blondies are among my favorite recipes. They are quick and easy to make, require basic equipment and simple ingredients you can find in most kitchens. But overall, they are ridiculously addictive and please everyone! It’s a versatile recipe that you can adapt according to the seasons and the ingredients you have in your cupboard. Nuts, fruits, chocolate chips and more, they are endless possibilities and delicious flavors to try! Following my Pistachio and Apricot Blondies recipe, here is a new favorite: almond lemon blondies. Soft, nutty and slightly sweet, they make a perfect healthy snack to enjoy with your afternoon cup of tea, or a satisfying dessert served warm with a scoop of ice-cream. They are naturally vegan, gluten free and oil free.
Lemon blondies ingredients
Almond and lemon blondies only require a few simple natural ingredients that are easy to find in any grocery stores. No store bought flour mix here! They are made from oat flour, that you can easily make at home, so they are completely gluten free.
- Oat flour – These blondies are gluten free so everybody can enjoy it. To make the recipe as simple as possible, we use oat flour rather than a gluten-free baking mix. Oat flour or oat powder can be bought or simply made at home by blending rolled oats in a high speed blender.
- Almond meal – Almond meal is a grainy powder made from raw almonds. I love to use it in my cake batters to add fluffiness and softness. Almond meal is different of almond flour, which is a fine powder made from blanched almonds.
- Baking powder – traditional raising agent.
- Flaxseeds – We prepare a “flax egg” by mixing ground flaxseeds (or flaxseeds powder) with water. Once thickened, this preparation can be used as an egg replacer to bind the batter.
- Almond butter – In this recipe we replace the vegetable oil by healthy nut butter. Almond butter brings moisture, as well as a delicious nutty flavor to the blondies.
- Maple syrup – Liquid sweetener that brings moisture and a rich caramel like flavor. Make sure to use high quality grade A maple syrup.
- Yogurt – I use soy yogurt, but you can also use any other dairy free yogurt, like almond or light coconut yogurt. I recommend to use unsweetened and unflavored milk.
- Cane sugar – In addition to the maple syrup. Cane sugar add sweetness and texture.
- Vanilla – Vanilla extract helps to enhance the flavors. You can use any natural vanilla extract of your choice. Preferably use one that has no artificial flavors or colourings.
- Almonds – Use whole natural almonds, preferably unsalted and unroasted. You need to roughly chop the almonds before adding to the batter.
- White chocolate – You can find vegan white chocolate in most health stores and some supermarkets. Make sure to check the ingredients list!
- Lemon zest – From fresh lemon. I highly recommend to use organic lemon as the skin of fruits hold most of the chemicals. Lemon zest brings this pleasant lemon flavor without the acidity.
Tips for chewy blondies
Almond lemon blondies are easy to make, and within a few steps and short baking time you’re rewarding with rich and chewy blondies. But as for many baking recipes, the final result can slightly vary depending on many factors: the ingredients and brands you use, the precision of measurements, or your oven. Here are a few tips to make the best almond lemon blondies:
- Measure the ingredients. The number one reason why baking recipes fail is a difference in the amount of ingredients. Even in simple recipes, it’s very important to carefully measure all the ingredients. As long as possible, I recommend to use a kitchen scale and refer to the metric quantities rather than their US equivalent. Cups and spoons are very useful but less precise.
- Follow the recipe. That might sound a little bit obvious, but I know many people tend to slide back from the original recipe. Replacing or removing an ingredient can radically change a recipe. In the FAQ I give you a few suggestions for ingredient substitutions.
- Understand the batter. I know it’s not that easy in practice, but be aware of the texture and evolution of your doughs and batters when you’re baking. The more you bake the more experience you gain and the more you’ll be able to understand it, recognize if a dough is too dry or too wet, and react in accordance. To start, give attention to the consistency of the batter and try to estimate if it’s good, or if it seems a little too dry or too wet. In accordance, you can slightly adjust the quantity of flour or wet ingredients.
- Don’t overbake the blondies. The baking time is an other important factor to ensure chewy blondies. They are very sensitive to the baking time, and only a few minutes are enough to affect their texture. In the recipe, I indicate to bake the blondies for 20 to 23 minutes, at I would say that 23 minutes is a maximum. It’s better to underbake the blondies rather than overbaking them. Also keep in mind that they will continue to firm and dry when they will cool down.
- Allow the blondies to cool. It can be tempting to eat them straight out of the oven, but try to leave the blondies a little rest time to cool and set. I promise they’ll be even better! If you prefer your blondies warm, you can gently reheat a slice before to enjoy!
Lemon blondies FAQ
Are almond lemon blondies gluten free?
Yes! These blondies are made with oat flour, which naturally doesn’t contain gluten. However, if you’re coeliac, make sure to use gluten free certified oat flour as cross contamination is always possible.
Can I use another flour
I didn’t try this recipe with another flour so I don’t recommend to do it. Nowadays, you can find oat flour in more and more grocery stores, and if not you can easily make it by blending oats. I personally always make it myself.
How to store almond lemon blondies?
Once they’ve cool down, cut and store the blondies in an airtight container. They’ll last for up to 4 days in the fridge.
Can I freeze these blondies?
Yes. Place the slices of blondies in a zip bag and place in the freezer. Let thaw at room temperature or heat in a microwave or an oven before to enjoy.
How to enjoy lemon blondies?
You can eat the blondies as it, at room temperature, or quickly reheated with a spoon of vanilla ice cream! It’s a must try!
For more bars recipes, make sure to check these:
- Pistachio and Abricot blondies (GF)
- Chocolate Peanut Butter Quinoa Brownies (GF)
- Lemon Poppy seeds Cheesecake Bars (GF)
- Chocolate Pecan Cookies Bars (GF)
- Seven Layer Brownies Bars (Gf)
- Black Forest Brownies (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Almond Lemon Blondies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 slices 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Chewy almond and lemon blondies are a delicious and healthy snack. They are vegan, gluten free, oil free, and easy to make with simple ingredients.
Ingredients
Wet ingredients
- 1 tbsp ground flaxseeds (10g)
- 1/2 cup almond butter (80g)
- 1/3 cup maple syrup (75g)
- 1/4 cup yogurt (60g)
- 1/4 cup canne sugar (50g)
- 1 tsp vanilla extract
Dry ingredients
- 1 cup oat flour* (90g)
- 1/2 cup almond meal (40g)
- 1 tsp baking powder (7g)
- 1 pinch of salt
Garnish
- 1/4 cup almonds (30g)
- 1/3 cup white chocolate, chopped (50g)
- Zest from 1 lemon
Instructions
- Preheat the oven to 350F (180°C). Grease and line a 8×8 inch square pan with baking paper.
- Prepare the flax egg by mixing the ground flaxseeds with 2 tablespoons of water. Stir and leave to thicken for 5 minutes.
- Add the wet ingredients to a large mixing bowl. Add the thickened flax egg and stir.
- Add the dry ingredients to the wet preparation, and stir well until fully combined.
- Roughly chop the almonds and white chocolate. Then fold the chopped almonds, chocolate and lemon zest into the batter.
- Pour the batter onto the pan. Bake for about 20 to 23 minutes, until set and just golden on the top. Don’t over-bake or the blondies will be dry and crumbly: the blondies will continue to firm up while they’re cooling. Let cool before cutting into squares. Enjoy!
Notes
- To make oat flour, blend oats in a high speed blender to get a slightly grainy flour consistency.
- Carefully watch the blondies at the end of the baking time. If they start to brown on the surface, cover the pan with a piece of aluminum foil.
- Storage: up to 4 days in an airtight container in the fridge.
Recette version française
Print Blondies au citron
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 parts 1x
- Category: Dessert
- Method: Four
- Diet: Gluten Free
Description
Vegan, sans gluten, sans huile, peu sucrés et absolument délicieux, ces blondies moelleux aux amandes et au citron sont parfaits pour un encas sain et gourmand.
Ingredients
Ingrédients humides
- 10 g de graines de lin moulues
- 80 g de purée d’amandes
- 75 g de sirop d’érable
- 60 g de yaourt végétal
- 50 g de sucre de canne
- 1 cuil. à café de vanille
Ingrédients secs
- 90 g de flocons d’avoine en poudre*
- 40 g de poudre d’amandes
- 7 g de levure chimique
- 1/2 cuil. à café de sel
Garniture
- 30 g d’amandes
- 50 g de chocolat blanc
- Zeste d’un citron
Instructions
- Préchauffer le four à 180°C. Huiler et chemiser un moule carré d’environ 20cm avec du papier cuisson.
- Dans un bol, mélanger les graines de lin moulues avec 30ml d’eau. Laisser la préparation épaissir pendant 5 minutes.
- Verser tous les ingrédients humides dans un grand saladier, puis ajouter la préparation épaissie de graines de lin et mélanger.
- Ajouter les ingrédients secs et bien mélanger pour obtenir une pâte homogène.
- Hacher grossièrement les amandes et le chocolat blanc avant de les ajouter dans la pâte, avec le zeste de citron. Mélanger pour les incorporer.
- Verser la pâte dans le moule. Enfourner pendant 20 à 23 minutes, jusqu’à ce que la surface soit sèche et légèrement dorée. Attention à ne pas trop pousser la cuisson du blondies au risque qu’il soit sec et friable. Laisser refroidir complètement avant de démouler et de découper en parts.
Notes
- Pour réaliser la poudre de flocons d’avoine, mixer simplement des flocons d’avoine au blender pour obtenir une farine légèrement granuleuse.
- Surveiller les blondies pendant la fin de cuisson. S’ils commencent à trop colorer en surface, recouvrir le plat de papier aluminum avant de terminer la cuisson.
- Conservation: 4 jours dans une boite hermétique au frais.
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