So, the idea popped into my head to do a more grown up non-chocolatey brownie, because I am not overly fond of the brownie. Sue me! I do the chocolate for my boy. With some research on black bean brownies, I decided to do a pseudo-blondie. They were kind of thrown together last minute as my plans for baking last week kept getting thwarted by work. I will say that I am pleased with them, and would only add some white chips and/or dried cranberries to them. Hmmm. I still have a can of beans in the pantry........
Blonde Bean Brownies
70 grams coconut flour
4 ounces melted coconut oil
4 ounces agave nectar
4 ounces white chocolate
2 flax "eggs"
1 can cannellini (white kidney) beans, drained and rinsed
splash of vanilla
1/8 chopped pistachios
Melt coconut oil in a glass measuring cup in the microwave. Add white chocolate and microwave for an additional 90 seconds. Remove and stir until chocolate and oil are mostly combined. Add agave to this mix and then pour into the bowl with the beans. Using a hand held blender, puree the beans and liquid until smooth. Add flax eggs and vanilla, and blend some more. Stir in by hand the flour (my alternate to cocoa) and chopped pistachios. Bake in a greased whoopie pie pan at 350 degrees F for 20 minutes or in a 9 x 11 greased pan for about 35 minutes. Cool completely.
OH this sounds really interesting! My son has a soy allergy and I'm bookmarking this to try later! Thanks!
ReplyDeleteThey were very tasty imo. :) Be careful with your choice of chocolate.
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