Lemon Blondies
Bursting with lemon flavor, these blondies are a cross between a brownie and a cake. They are also naturally gluten free, grain free, and dairy free.
Ingredients
- 2 large eggs
- 1 large egg white
- 150 grams sugar (¾ cup)
- 2 teaspoons lemon zest (1 small lemon)
- 168 grams almond flour (1¾ cups)
- 20 grams potato starch (2 Tablespoons)
- ½ teaspoon fine sea salt (or table salt)
- 60 grams almond butter (¼ cup)
- 39 grams olive oil (3 Tablespoons)
- ½ teaspoon vanilla extract
- 2 teaspoons lemon juice
- 85 grams blueberries, frozen or fresh (¾ cup)
Instructions
- Preheat oven to 350° F. Line an 8-inch square pan with parchment paper. Alternatively, grease the pan.
- In the mixing bowl of an electric mixer, press the lemon zest into the sugar with your fingertips. Add eggs and the egg white and whisk 5-10 minutes at high speed. The mixture will be pale yellow and somewhat thick. (Alternatively, you can whisk by hand, which is a workout but doable.)
- In a small bowl, whisk together the almond flour, potato starch and salt. (If either the almond flour or the potato starch are clumpy, sift them into the bowl before whisking together.)
- In a small bowl, whisk together the almond butter, olive oil, vanilla, and lemon juice until smooth. With the electric mixer, whisk this mixture into the egg/sugar mixture until fully incorporated. You may have to stop the mixer to wipe down the sides with a rubber spatula.
- Add the dry ingredients, mixing just until fully incorporated.
- Fold in blueberries and spread into prepared pan.
- Bake 40-45 minutes. The edges should be golden brown, the top should be lightly browned, and a toothpick inserted in the middle should come out clean. Cool completely in pan on wire rack.
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 57mg | Fiber: 2g | Sugar: 11g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
