Strawberry White Bean Blondies

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White beans…in a dessert? It works, trust me. It’s just so wrong that it’s right. And, if you think about it, why shouldn’t it be? White beans are mild in flavor, dense, mix to a smooth creamy finish, and are packed with the fiber and protein necessary to tip off a meal. White beans bring the bite and the richness to this blondie recipe. Enjoy!

Here’s why this dessert glows:

White Beans: are one of the most concentrated food sources of the detoxifying enzyme molybdenum, are low on the glycemic index, keep cravings at bay, lower the risk of heart disease and adult-onset diabetes, slow the absorption of carbohydrates (and thus body fat), prevent premature aging with their high-antioxidant content, and are very high in magnesium and thus helpful for handling stress and preventing celiac disease and gastrointestinal problems.

Strawberry White Bean Blondies

by Aylin @ GlowKitchen

Cook Time: 25 minutes

Keywords: bake dessert vegetarian honey strawberries white beans flour blondies

Ingredients (Servings vary)

  • 1 can (15 ounces) white beans, drained and rinsed
  • 1/4 cup strawberry preserves (sugar-free)
  • 1/4 cup tahini
  • 1/4 cup honey
  • 1/4 cup whole-wheat flour
  • 1 teaspoon vanilla extract
  • Dash of sea salt

Instructions

Preheat oven to 375 degrees Fahrenheit. Coat a 10-inch square baking dish with coconut oil. In a food processor, mix all ingredients together.

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Pour mixture into baking dish and bake for 20-25 minutes or until the top as firm and a toothpick comes out the center clean.

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Cut and serve with strawberry preserves. The consistency is denser, but soft. It’s almost like a paste, but still has a bready quality to it. When cool, it firms up even more.

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Enjoy!

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Bon Appetit!

xo Aylin

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  • emin erman

    Bean desert!! That is original to me. We will try this for sure

  • Kiersten @ Oh My Veggies

    I keep hearing about people baking with beans–I really need to try it!

    • http://www.glowkitchen.com Aylin

      I resisted for so long, because it seemed odd to me. It actually works really well, especially the consistency. I feel like it negated the need for a lot of other ingredients (extra flour, eggs, oils). Try it out!

  • teresa locke

    Has anyone tried this with a different nut butter? I have everything BUT tahini in my pantry at the moment :)