1flax eggwhisk together 1 tablespoon ground flaxseed + 3 tablespoons lemon juice and let stand for 5 minutes
1/2cupthick cashew butter
2/3cupcoconut sugar
zest of one lemon
1tspvanilla extract
1 1/2cupsalmond flour
1tspbaking soda
1/4tspkosher salt
1/2cupfresh strawberrieschopped into small pieces
1/2cupsliced strawberries to garnish
Instructions
Preheat the oven to 325°F and line an 8x8” pan with parchment paper. Lightly grease the parchment paper.
Whisk together ingredients for flax egg to let it thicken.
In a mixing bowl, combine the cashew butter and coconut sugar. Mix until combined.
Add in the thickened flax egg, lemon zest, and vanilla extract. Mix until smooth.
Stir in the almond flour, baking soda, and salt. The mixture will be thick, similar to cookie dough, and may require some squishing to get it to come together. Mix in the chopped strawberries.
Press evenly into the prepared pan. Garnish the top with sliced strawberries if desired.
Bake for 25 to 28 minutes, until golden on the edges and set in the center.
Let cool completely before cutting. Placing the blondies in the refrigerator or freezer before cutting will result in the cleanest cuts.
Store in an airtight container in the refrigerator for the best texture.