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 9x9 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.