Blackberry Lemon Blondies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 114.6
- Total Fat: 6.6 g
- Cholesterol: 46.5 mg
- Sodium: 39.1 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 4.3 g
- Protein: 3.8 g
View full nutritional breakdown of Blackberry Lemon Blondies calories by ingredient
Number of Servings: 12
Ingredients
-
1 tbsp honey
1 c. coconut cream
3 tbsp lemon juice
1/2 teaspoon vanilla
3 eggs
2 teaspoons grated fresh lemon zest
3/4 cup coconut flour (I use the Let's Do...Organic brand) LINK
1/4 teaspoon salt
1 1/2 teaspoon baking powder
2 c. blackberries, fresh or frozen.
1 tsp. arrowroot
2 tsp. water
Directions
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 use the Let's Do...Organic brand) LINK
1/4 teaspoon salt
1 1/2 teaspoon baking powder
2 c. blackberries, fresh or frozen.
1 tsp. arrowroot
2 tsp. water
Combine arrowroot and water, being sure to whisk out all lumps
Black blackberries in a small saucepan and cook over low-medium heat for ~10 minutes, until releasing juices and bubbling. Quickly whisk in the arrowroot-water mixture and cook for an additional minute. Remove from heat and set aside.
Preheat the oven to 350 degrees and grease a 9x13 baking pan.
Combine eggs, honey, coconut cream, lemon juice, lemon zest and vanilla,
In a small bowl, sift together the coconut flour, sea salt, and baking powder. Stir this dry mixture into the coconut cream mixture. Stir for several minutes to allow the coconut flour to absorb moisture.
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 350 for 30-35 minutes, until golden brown and/or a toothpick or knife comes out free of batter. Allow to cool for 5-10 minutes, then slice into 12 squares.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user AWFULATNAMES.
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 use the Let's Do...Organic brand) LINK
1/4 teaspoon salt
1 1/2 teaspoon baking powder
2 c. blackberries, fresh or frozen.
1 tsp. arrowroot
2 tsp. water
Combine arrowroot and water, being sure to whisk out all lumps
Black blackberries in a small saucepan and cook over low-medium heat for ~10 minutes, until releasing juices and bubbling. Quickly whisk in the arrowroot-water mixture and cook for an additional minute. Remove from heat and set aside.
Preheat the oven to 350 degrees and grease a 9x13 baking pan.
Combine eggs, honey, coconut cream, lemon juice, lemon zest and vanilla,
In a small bowl, sift together the coconut flour, sea salt, and baking powder. Stir this dry mixture into the coconut cream mixture. Stir for several minutes to allow the coconut flour to absorb moisture.
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 350 for 30-35 minutes, until golden brown and/or a toothpick or knife comes out free of batter. Allow to cool for 5-10 minutes, then slice into 12 squares.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user AWFULATNAMES.