Ingredients
Scale
- 1 ½ cups almond meal
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup olive oil
- 2 large eggs, whisked
- ¼ cup pure maple syrup
- 1 teaspoon vanilla bean paste
- 2 heaping cups cherries, pitted and halved
Instructions
- Preheat oven to 350 degrees F. Oil an 8 inch square pan.
- In a large bowl, stir together almond meal, baking soda, salt, and cinnamon. Stir in oil, eggs, syrup, and vanilla bean paste. Add cherries and stir to combine. The mixture may turn a shade of red from cherry juice, but that’s okay.
- Pour mixture into prepared pan and bake for 35-45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Be sure to check it well so that the center is not gooey. Tent with foil during baking if it is browning too fast.
- Cool completely in pan before cutting and serving. Blondies may be stored in an air tight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Notes
Recipe adapted from Marla Meridith
- Prep Time: 15 minutes
- Cook Time: 45 minutes