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.
Author:Alice Pagès
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:9 slices
Category:Dessert
Method:Oven
Diet:Gluten Free
Ingredients
Wet ingredients
1 tbsp ground flaxseeds (10g)
1/2cup almond butter (80g)
1/3cup maple syrup (75g)
1/4cup yogurt (60g)
1/4cup canne sugar (50g)
1 tsp vanilla extract
Dry ingredients
1cup oat flour* (90g)
1/2cup almond meal (40g)
1 tsp baking powder (7g)
1 pinch of salt
Garnish
1/4cup almonds (30g)
1/3cup 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.