Cinnamon Blondies

It’s no secret that I’m kindasorta obsessed with all things bean-based. Nothing, shall we say, sweeps out your digestive track quite like those little legumes. While hide-n-seek treats (we’ll call them hide-n-treats) are often as unappealing as they are trendy, I do believe they can be done in a palatable way. Try these cinnamon blondies and I dare you to not agree. And, per usual, these contain no refined sugar. More on sugar soon. 

cinnamon blondies

Cinnamon Blondies

Makes 12 brownies

1 1/2 cups cooked cannellini beans
3/4 cup maple syrup
1 tbsp unsweetened applesauce
2 tsp vanilla powder
1/3 cup coconut oil
1/3 cup all purpose unbleached flour
1/4 tsp sea salt
1/3 tsp baking powder
1 1/2 tsp cinnamon

Preheat oven to 375 F degrees. Blend cannellini beans in a food processor. When a thick paste forms, add maple syrup, applesauce and vanilla powder. Blend for about 3 minutes, until mixture is completely smooth. Add coconut oil and blend for another 30-ish seconds, until combined. Pour mixture into a medium bowl. Then, in a small bowl, whisk together the flour, salt, baking powder and cinnamon. Slowly pour dry ingredients into wet ingredients. Do this in 3 batches. Pour the batter into an 8×8 inch baking dish lined (and spilling over the sides) with parchment paper. Bake for 15-20 minutes, or until a toothpick comes out clean from the center of the pan. Be careful to not overcook; no one loves a dry blondie. Cool for 5 minutes in the baking dish before removing parchment paper and letting blondies cool on a wire rack.

3 thoughts on “Cinnamon Blondies

  1. Hi Sarah – it;s Kat Sullivan! I actually made these yesterday because they were simply too tempting to not try. I really love them!! – but I have 1 question. Mine look nothing like yours. There is no variation in color and mine appear to be denser than those photographed. Just wondering if you had any thoughts on that. Thanks so much and keep the recipes coming!

    • Hi Kat!

      Hmmmm, my guess would be something with the coconut oil. You can also try ORGANIC canola oil. That might lighten the load. Also, really make sure you “whip” the beans in the food processor. The lighter they are in there, the less dense they’ll be when you bake them. And, final thought: oven temperatures. Try a hotter temp to get the crusty affect. Happy you tried them out! Very exciting!!

      • thanks so much! That makes a lot of sense…I think I might have beat the beans to death – but you know, they still tasted damn good!

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