- Details
- Category: Past Issues
Greetings all. The oven beckons in this cooler weather. This week’s recipe was created with the hope of baking a treat that everyone can enjoy. It is both gluten-free, and can be made dairy-free, as well. Any light-tasting oil may be substituted for the butter. If you prefer to use home-cooked beans rather than canned, use a little less than 2 cups. Coconut flour and coconut sugar are available at most health food shops. These blondies are cake-like, not dense and chewy. They didn’t last long, with requests for more!
Blondies
(gluten-free)
1/3 cup butter ~ 1 can white beans (15-ounces)
1 cup eggs (4 – 5) ~ 1/3 cup agave nectar
2/3 cup coconut sugar ~ 1/3 cup coconut flour
½ teaspoon salt ~ 1 teaspoon baking soda
1 teaspoon baking powder ~ 1 tablespoon vanilla extract
1 cup dark chocolate chips ~ ½ cup chopped walnuts
Melt butter, and allow to cool slightly.
Rinse and drain white beans.
In a food processor or blender, combine butter, white beans, eggs, and agave nectar until completely smooth and liquefied.
In a large bowl, combine coconut sugar, coconut flour, salt, baking soda, and baking powder. Add liquid ingredients, and mix on medium speed with handheld mixer for about 20 to 30 seconds. Add vanilla, and mix again for another 20 seconds. Fold in chocolate chips and walnuts. Transfer batter into buttered, or parchment-lined, 9-inch square baking pan. Bake at 325 degrees F for 30 – 35 minutes, or until center springs back when lightly touched.