Fat-Free Vegan White Bean Strawberry Blondies Recipe
I've always thought "Blondies" were a white brownie (of sorts). So when my black bean brownies came out better than I could have ever imagined, I wondered if I could do the same with blondies. I realized rather quickly, hell yes I can!
To make the blondies, substitute white beans for black beans, pure maple syrup for agave, omit cocoa and add 1/3 cup strawberry jam and an additional 1/4 cup oats.
Black Bean Brownies Recipe
Servings: 9
Description:
Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients:
- 15 ounces black beans, drained and rinsed
- 2 whole bananas
- ⅓ cup agave nectar
- ¼ cup unsweetened cocoa
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- ¼ cup raw sugar (optional)
- ¼ cup instant oats
Instructions:
Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.
Posted May 15, 2009
blog comments powered by Disqus
