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
Units
Scale
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.