Recipe: Blackberry Lemon Blondies

Blackberry Lemon Blondies

Five or six years ago, I was flipping through my copy of Vegan with a Vengeance and discovered a recipe for raspberry chocolate chip blondies. For a while, they became my go-to baked good. I made them for potlucks, meetings, or just because. Then I stopped making them for a while (I think having to remember to get a container of soy yogurt frequently tripped me up). I was thinking of those blondies nostalgically recently, and one thing led to another:

Blackberry Lemon Blondies

No, these are not raspberry chocolate chip blondies. They’re blackberry lemon blondies, which it turns out are also really tasty. As with most of my homemade desserts, this recipe is low in sugar, relying on a little honey and the natural sweetness of the coconut flour and cream. The berries and lemon add a nice tart flavor, which I love. If you are less of a tart/sour lover, cut the lemon juice down to 2 tbsp and omit the zest for a lighter lemon flavor.

Blackberry and Lemon Blondies
Makes one 6×10″ pan of blondies (12 pieces)

Ingredients
1 tbsp honey
1 c. coconut cream
3 tbsp lemon juice
1/2 teaspoon vanilla
3 eggs, lightly beaten
2 teaspoons grated fresh lemon zest
3/4 cup coconut flour (I used the Let’s Do…Organic brand)
1/4 teaspoon salt
1 1/2 teaspoon baking powder
2 c. blackberries, fresh or frozen.
1 tsp. arrowroot
2 tsp. water

Method

1. Combine arrowroot and water, being sure to whisk out all lumps.

2. Place blackberries in a small saucepan and cook over low-medium heat for ~10 minutes, until berries are releasing juices and bubbling. Quickly whisk in the arrowroot-water mixture and cook for an additional minute to thicken. Remove from heat and set aside.

3. Preheat the oven to 350F and grease a 6×10″ baking pan.

4. In a small mixing bowl, bombine eggs, honey, coconut cream, lemon juice, lemon zest and vanilla.

5. In a separate bowl, sift together the coconut flour, salt, and baking powder. Stir this dry mixture into the wet coconut cream mixture. Stir for several minutes to allow the coconut flour to absorb moisture.

6. Spoon two-thirds of the batter into baking pan, then spread blackberry mixture over the top. Drop spoonfuls of remaining batter over the top of the blackberry layer.
Bake at 350F for 30-35 minutes, until a toothpick or knife comes out free of batter. Allow to cool for 5-10 minutes, then slice into 12 squares.

Nutrition information per bar (assuming 12 servings): 115 calories, 7 g fat, 11 g carbohydrate, 3 g protein, 4 g fiber

Blackberry Lemon Blondies

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