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.
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.