Oooey gooey Blondies! Healthy, flourless, gluten-free, vegan, quick to make -- and totally delicious!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 16blondies
Author: Valerie Mates
Ingredients
1 15-ouncecan white beanssuch as cannellini, great northern, or navy beans (or 1 1/2 cups cooked and cooled white beans -- cooled because you don't want the batter to melt the chocolate chips) (don't use chickpeas unless you want your blondies to taste like hummus)
1/2cupof pecansor other nuts, or nut butter such as almond butter or peanut butter
1/4cupreal maple syrup or agave nectar
2teaspoonsvanilla extract
1-2tablespoonsground flaxseedsoptional - helps keep the blondies from falling apart
a few drops of oilor some gluten-free cooking spray
1/2cupchocolate chips such as Equal Exchangewhich are fair trade and organic
Instructions
Preheat oven to 350 degrees.
Spread a few drops of oil around in an 8x8 inch pan (I like to use a silicone pastry brush for this) or spray on some gluten-free oil.
In a food processor or blender, mix all ingredients except for the chocolate chips.
Stir in the chocolate chips.
Spread the mixture evenly in the prepared pan.
Bake for 25-30 minutes.
Variation: Make mini-muffins by putting pieces of dough the size of ping-pong balls into an oiled mini-muffin tin, and bake for 14 minutes.
Serve warm (which is super yummy, but they will fall apart) or after refrigeration (also good, and much more cohesive).