Our new favorite grab-and-go breakfast are these blondies. They’re healthy (although not so low in sugar), hearty and delish. Made with almond butter, chia and flaxseed, they’re grain-free, protein packed and are perfect if you’re trying to steer your summer eating habits in the right direction.

Ingredients

5 tbsp. ghee, butter or coconut oil plus more for pan (or sub with 3 tbsp applesauce)

1 cup chopped walnuts or cashews

2 tbsp cup creamy unsweetened almond butter

1/3 cup pure maple syrup

2 tbsp. flaxseed meal

1 tbsp. chia seeds

2 tsp. vanilla extract

1 tsp. sea salt

1/2 tsp. baking powder

2 eggs, 1 egg white

Directions

1. Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

2. Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, chia, vanilla, salt, and baking powder to hot brown butter/ghee/coconut oil and whisk until smooth. Add eggs and whites one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

3. Bake blondies until top is puffed and lightly browned and a toothpick inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

4. Remove blondies from pan using parchment overhang. Cut into squares.