Recipes

Apricot Almond Butter Blondies

:15 min

:37 min

Yield 16 bars

1/3 cup Longo’s Butter, softened

1/2 cup packed light brown sugar

2 tbsp Longo’s Pure Liquid Honey or Longo’s Signature Maple Syrup

1 egg

3/4 cup Longo’s Signature 100% All Natural Smooth Almond Butter

1 tsp vanilla

1 cup Longo’s Millet or Coconut Flour

1/2 tsp each baking soda and baking powder

1/4 tsp salt

1/2 cup diced Longo’s Dried Apricots

1/2 cup Longo's Slivered Almonds

•Beat butter, sugar and honey in large bowl until well combined. Beat in egg until smooth, then almond butter and vanilla.
•Whisk together flour, baking soda, baking powder and salt. Stir into butter mixture followed by apricots and almonds.
•Spread evenly onto parchment-paper-lined 8-inch metal baking pan. Bake in preheated 350°F oven for about 22 minutes until golden brown and a tester inserted in the centre comes out clean. Let cool on rack for at least 30 minutes before cutting into bars.
•To level the dough in the baking pan, cover the dough with plastic wrap and press to make an even, smooth layer. Remove plastic wrap before baking.
•When cutting any baked bars, use a long, very sharp knife, press down firmly rather than sawing and don’t forget to wipe the blade between cuts.

Make-ahead

Per serving (1 bar): 200 calories