Strawberry Lemon Blondies

All your summer tastebuds will thank you for these bars that are bursting with those summer flavors! These are gluten free, have a dairy free option, and are low sugar.

Made with a coconut butter frosting instead of a powdered sugar one. The perfect level of sweetness!

Serves: 16

Ingredients

• 2 1/2 cups Almond Flour
• 2/3 cup Classic Monkfruit Sweetener (with Allulose)
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 6 Tbsp Butter, Unsalted, Melted, or vegan butter
• 1 whole Egg
• 1 whole Egg Yolk
• 3 Tbsp Lemon Juice
• 1 tsp Lemon Zest
• 1 tsp Pure Vanilla Extract
• 2/3 cup Strawberries
• 1/4 cup Coconut Butter, Organic
• 2 Tbsp Strawberry Rhubarb Simple Syrup, **
• 1/4 cup Almond Milk

Process

1. Line a 9×9 with parchment paper
2. Mix dry ingredients, then add in wet
3. Once combined add strawberries and fold in
4. Bake at 325 for 30min until golden
5. Let cool completely
6. Make glaze by combining coconut butter, milk, and strawberry syrup together. Feel free to add some strawberry or raspberry freeze dried powder for a deeper pink (I did)

Notes

** I used strawberry syrup I made with warming frozen strawberries on the stove, blending until smooth, adding back to heat and then add in 1 tsp arrowroot starch mixed with 1 tsp water. It will thicken the heated strawberries in just a couple minutes can also use a premade strawberry syrup like Wabry brand

Strawberry Lemon Blondies

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 16

Ingredients

Blondie

• 2 1/2 cups Almond Flour
• 2/3 cup Classic Monkfruit Sweetener with Allulose – Lakanto
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 6 Tbsp Butter Unsalted, Melted, or vegan butter
• 1 whole Egg
• 1 whole Egg Yolk
• 3 Tbsp Lemon Juice
• 1 tsp Lemon Zest
• 1 tsp Pure Vanilla Extract
• 2/3 cup Strawberries

Strawberry Frosting

• 1/4 cup Coconut Butter Organic
• 2 Tbsp Strawberry Rhubarb Simple Syrup **
• 1/4 cup Almond Milk

Instructions

• Line a 9×9 with parchment paper
• Mix dry ingredients, then add in wet
• Once combined add strawberries and fold in
• Bake at 325 for 30min until golden
• Let cool completely
• Make glaze by combining coconut butter, milk, and strawberry syrup together. Feel free to add some strawberry or raspberry freeze dried powder for a deeper pink (I did)

Notes

I used strawberry syrup I made with warming frozen strawberries on the stove, blending until smooth, adding back to heat and then add in 1 tsp arrowroot starch mixed with 1 tsp water. It will thicken the heated strawberries in just a couple minutes can also use a pre-made strawberry syrup like Wabry brand.