Tuesday, July 15, 2014

Flourless White Bean Blondies {Vegan}

 A few weeks ago I made black bean brownie bites.  Yesterday while I was trying to think of the next dessert I wanted to try, it dawned on me that if I can use black beans to make brownies, why couldn't I use white beans to make blondies?!  

Everything goes into the food processor at once.  The best part about baking without flour is you don't have to worry about over-mixing... which quite frankly, I stink at.  

To be honest, these blondies taste more like banana chocolate cake.  I guess that's good if you like bananas.  That really wasn't the flavor I was going for, but I had 2 ripe bananas right in front of me and thought I would use them for the binder.  Next time, I will maybe use 1 banana and 1 flax egg.  Although with the addition of a small scoop of vanilla ice cream (I use coconut milk vanilla), it tastes pretty darn decadent to me!

Let's not forget there is an ENTIRE can of white beans here!!!  That adds 20g of heart-healthy protein and18g of fiber to this batch of dessert!  So dig in and happily enjoy.

1 (15oz) can white beans, either cannellini or chickpeas, drained and rinsed
2 ripe medium bananas
1 3/4 cup rolled oats
2 Tb peanut butter, or almond butter, or sunflower butter etc.
1 tsp baking powder
2 Tb maple syrup
3 Tb packed brown sugar
1/2 cup almond milk (or any non dairy milk)
1/4 cup semi sweet chocolate chips

Preheat oven to 375.  Spray a 8x8" baking pan.
Combine all ingredients except for chocolate chips in a food processor and blend until smooth.  Pour into a bowl and stir in chocolate chips.  Transfer to prepared baking pan and bake for 20 minutes.  DO NOT EAT RIGHT AWAY! 
They will appear undercooked when you take them out, but will firm up as they cool. 

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