Apricot Almond Butter Blondies

Prep time:15 min
Total time: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
  • Freeze for up to 3 weeks or store at room temperature for up to 5 days.

Nutritional Information

Per serving (1 bar): 200 calories
  • Protein 4g
  • Fibre 2g
  • Fat 13g
  • Sugar 11g
  • Carbs 20g
  • Sodium 135mg