White bean blondies are a recurring dessert in my house. White beans carry this creamy thickness to them that adds the bulk and fudge-like qualities inherent in blondies, without the dairy and eggs. This white bean blondies recipe is also devoid of white sugar and white flour, and vegan!
Why these blondies glow:
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.
White Bean Blondies Recipe
- 1 can (15 ounces) white beans, drained and rinsed
- 1/4 cup fruit preserves of choice (sugar-free)
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1/4 cup whole-wheat flour
- 1 teaspoon vanilla extract
- Dash of sea salt
Preheat oven to 375 degrees Fahrenheit. Coat a 10-inch square baking dish with coconut oil. In a food processor, mix all ingredients together.
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.