Raspberry Chocolate White Bean Blondies
April 21, 2008 at 5:10 pm | In Uncategorized |
why let the black beans have all the fun?
I love them that way, but I’m planning on playing around with the ingredients a bit in the future.
1 x 15oz can white/cannellini beans, drained and rinsed
2 T vegetable oil
2 t pure vanilla extract
3/4 cup sugar in the raw
1/2 cup unsweetened applesauce [one of those individually-packed applesauce containers is what I used]
1/2 cup shredded coconut
1/2 cup pecans halves
1/3 cup quick-cooking oats
2 T light spelt flour
optional: throw in 1/3 cup vegan butterscotch chips or 1/3 cup vegan white chocolate chips or 1/3 cup semi-sweet chocolate chips
preheat oven to 350F. prepare 8×8 square pan with non-stick cooking spray.
place oats in food processor, pulse several times and process until coarse flour consistency is reached.
add remaining ingredients in your food processor and blend until combined and smooth. pour into prepared pan, bake for 30 minutes or until brownies appear to be set and firm.
let cool completely before attempting to serve, and even better: let the blondies chill in the fridge overnight or at least for a couple of hours, otherwise your blondies will be mushy.
for the raspberry sauce: feel free to double this, as I only needed to cover half of the blondies.
1 cup frozen raspberries
2 T agave nectar
2 T arrowroot powder
in a small saucepan, thaw rasbperries on medium heat, stirring often.
in a small bowl, whisk together agave and arrowroot until dissolved.
pour arrowroot mixture into now-thawed out raspberries, let cook for a few minutes.
let cool before pouring on top of blondies. top with chocolate chips, shredded coconut, or nuts, if you’d like.
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[...] Raspberry Chocolate White Bean Blondies Based on the famous Black Bean Brownies Whiskey Peanut Fudge Matcha Chocolate Ice Cream Chocolate Raspberry Tofu Mousse Raspberry Frozen Soygurt Frozen Tiramisu Peanut Butter Ice Cream (soy-free) Chocolate Tapioca Pudding [...]
Pingback by Recipe Index « have cake, will travel! — April 21, 2008 #
Ahhh!!! This is amazing!!!
Recipe has been printed - I have to make these!! The photo sealed the deal (and not to mention that cannellini beans are one of my favorite beans)!
You are awesome.
Comment by Ashley Nicole — April 21, 2008 #
meep! pressure’s on, Ashley. let me know how they turn out, please?
Comment by Celine — April 21, 2008 #
Looks delicious!
Comment by Jodie — April 21, 2008 #
That’s fantastic!! Beans make the guilt in baking go awa. =)
Comment by Romina — April 21, 2008 #
that’s why I put chocolate on top, Romina: for the guilt to come back with a vengeance!
Comment by Celine — April 21, 2008 #
You are a crazy and brilliant kitchen whiz!
Comment by BitterSweet — April 21, 2008 #
i’ve been craving Blondies recently and have a few recipes i’ve been eyeing. i’ll add this one to the list!
Comment by b36kitchen — April 21, 2008 #
Ooh, interesting!
Comment by Melisser — April 21, 2008 #
Oh so nice and interesting! I’ll have to try these for those with chocolate intolerances around me. Those look more like shortbread cookies than blondies. They look really dense and really good. How’d they taste?
- The Peanut Butter Boy
Comment by Nick — April 22, 2008 #
OMG–you are a genius! I love it…I cannot wait to make these! And you use spelt too?! You are my hero :-)
Courtney
Comment by Courtney — April 22, 2008 #
Oh.My.Gosh. I’m am going to make these right this second! I am a huge fan of the black bean brownies so these are perfect!
Comment by Paulina — April 22, 2008 #
These look fantastic. And I think I have a can of white beans waiting to be used up in the cupboard!
Comment by ashmacaroon — April 22, 2008 #
Love it, love it, LOVE IT! Another for the “must-try” list. . . only I think I’ll get to these before the rest of the list ;) !
Comment by Ricki — April 22, 2008 #
I’ve been wabting to try the black bean brownies, but white bean blondies? You’re so creative!
Comment by Rachel — April 22, 2008 #
These sound amazing *eyes tins of white beans in cupboard* I am tempted to make these for work.
Comment by Erin — April 22, 2008 #
thank you all for taking the time to leave comments! if anyone ends up trying these, please let me know?
Comment by Celine — April 22, 2008 #
damnit, i need to get on the beans-in-baked-goods bandwagon. those look awfully sexy.
Comment by Rachael — April 22, 2008 #
I just can’t wait to try these! I’m on a high protein diet (for a vegan..) at the moment as I’m really training athletically. These look absolutely fabulous!!!!!!!!! MMMM.
Comment by Amanda — April 23, 2008 #
Wow, that’s an incredible recipe! Very original! I bet it taste delicious!
Cheers,
Rosa
Comment by Rosa — April 23, 2008 #
oooh, what are you training for, Amanda??
Comment by Celine — April 23, 2008 #
Oh a few things! Marathon, possibly a Triathlon, and I’m going to Costa Rica to do canopy research in February and we’ll be hiking day in day out.
That and I wanna look nice in a bikini. ;)
Comment by Amanda — April 23, 2008 #
That looks really really tasty. I’m gonna have to try making that for sure!
Comment by Eric — April 24, 2008 #
[...] was inspired by Celine’s blondies, and immediately after making black bean brownies I got the idea for these tasty morsels. I [...]
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[...] the bananas and cut down on the flavor. you could always sub applesauce instead like I did in the blondies, of [...]
Pingback by An addendum to the adapted Black Bean Brownies « have cake, will travel! — May 29, 2008 #
do you think they’d freeze well?
Comment by jule — June 11, 2008 #
they do freeze well indeed.
Comment by Celine — June 11, 2008 #
[...] by VeggieGirl’s mouthwatering post, but instead of using the recipe she posted, I used Celine’s White Bean Blondie recipe. Mmm.. these blondies are so yummy.. can’t believe they are filled with good for you [...]
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