Lemon Blondies

🧂 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

• 1 Preheat oven to 350° F. Line an 8-inch square pan with parchment paper.
  Alternatively, grease the pan.
• 2 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.)
• 3 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.)
• 4 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.
• 5 Add the dry ingredients, mixing just until fully incorporated.
• 6 Fold in blueberries and spread into prepared pan.
• 7 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 Info