Lemon & Mint Blondies

This was actually Victoria Day long weekend baking - recipe has been waiting for a week to make it as a blog post. My mind is everywhere-and-anywhere-landing-nowhere - organizing my thoughts and going through mental and actual to-do lists seems like a sprint up Everest mountain and back [in other words, impossible!]. 

I'm blaming the fresh mint on the On the Move Organics ordering form - caught my eye and just couldn't resist; and since the lovely condo association removed [just like this] all the mint plants that were lining half of one side of my house, I'm loving mint even more [hehe, if that's even possible!]. 

Paired the lovely mint with cute happy lemons, and voila!

Now, the specifics:  16 squares; preheat oven at 350 F.

In a large bowl, mix together:

- 3 whole eggs

- 1/2 cup unsalted butter (or vegetable oil)

- 1/3 cup agave syrup

- pure vanilla extract

Add:

- 2 lemons, juiced

- 1 tbsp peppermint leaves, chopped

Now it's time for:

- 1 cup ricotta cheese

Mix until smooth. Add:

- 1 cup whole wheat flour

- 1 tsp baking powder

Transfer batter into a 10- in square baking pan lined with parchment paper and bake for ~ 45 min (toothpick test).

Serve warm or chilled, with a side of summer & color.

 

[Back by popular demand] Nutritional info per 1 of 16 squares:  Calories: 137, Total Fat: 8.9g, Saturated Fat: 5.3g (significantly lower if vegetable oil is ued), Trans Fat: 0g, Cholesterol: 63 mg, Sodium: 26 mg, Total Carb: 11.3g, Dietary Fiber: 0.9g, Sugars: 0.3g, Proteins: 4g

Vitamin A: 6%, Vitamin C: 3%, Calcium: 4%, Iron: 3%