I’m so excited that we’re now counting down the days until Autumn officially begins! Who’s with me???
Well, okay quite honestly I am torn between excitement and a little bit of sadness to see Summer ending but that is quickly forgotten every time I think about all of my favorite upcoming things in the Fall and Winter. Warning you early, there will an obsessive amount of me talking about those things coming your way soon enough. However, for now I’ll let you off the hook and get straight into these blondies that I’m sharing with you today!
So……um yeah, I REALLY did put beans in my dessert and I’m not afraid to admit it because they’re actually pretty darn good. When I started out on the recipe I wanted to see how much of a balanced treat I could make these. You know, cuz then you can eat more!
It’s kind of funny how gym-going and increased interest in fitness starts making you aware of everyone’s obsession with protein, protein protein. Haha, yes I know it’s a bit stereotypical to label fitness enthusiasts as being protein-heads, but ya know, if the boot fits. Anyway, since protein seems to be such a priority for so many people I thought I’d point out how the beans in this recipe add the perfect amount of healthy protein.
I’ve also tried these with some variations and discovered you can use regular sugar or brown sugar instead of the coconut sugar that I’ve used with great results.
I think my favorite part about these was the soft and chewy texture they get. Truthfully, they’re delicious! I’m actually really excited about trying different flavors with this base recipe as well, so let me know if you’d like to see those too.
I hope you have a great week ahead, my friends!
Chocolate Chip White Bean Blender Blondies (Vegen+GF)
Yep you read that right, we're turning to beans into a dessert!
- 3/4 cup gluten free oat flour
- 1/2 cup blanched almond flour
- 1 can 425g Great Northern or White Cannellini Beans (drained and rinsed)
- 2 "flax eggs" 2 tablespoons ground flax mixed with 6 tablespoons water
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup coconut palm sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons almond or cashew butter
- 1/2 cup dairy free dark chocolate chips
Preheat oven to 350 degrees F and lightly grease an 8x8 inch baking pan with oil.
Add the beans, coconut sugar, vanilla, and maple syrup to a blender or food processor and blend until smooth. Add in the remaining ingredients (minus chocolate) and blend until combined. Use a spatula to stir in about half of the chocolate chips and reserve the rest for the top.
Scrape the mixture out into pan and spread evenly. Sprinkle with chocolate chips and place in oven to bake for 30 - 35 minutes until set and lightly browned on top. Remove from oven and cool for about 5 minutes before cutting.