Almond Butter Cannellini Blondies (gluten free, vegan)
 
Prep time
Cook time
Total time
 
These almond butter cannellini blondies might seem strange, but they are a healthy little treat. They are gluten free and vegan (if using vegan-friendly chocolate chips) and easy to make. These are perfect for a mid-day snack or for a post-dinner dessert without all the guilt of a classic blondie.
Serves: 9 blondies
Ingredients
  • 2 ½ tablespoon water
  • 1 tablespoon flax meal
  • 15 oz cannellini beans, rinsed and drained
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ almond butter
  • ½ cup chopped walnuts
  • ½ cup dark chocolate chips (use vegan chocolate chips if needed)
Instructions
  1. Pre-heat the oven to 350° F. Take two pieces of parchment paper and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the blondies can easily be lifted out of the pan. Lightly grease with butter or oil.
  2. In a small bowl, stir together the water and flax meal. Let sit for about 5 minutes. This is your flax egg.
  3. Add all the ingredients into the bowl of a food processor excluding the walnuts and chocolate chips. Process until smooth, 3-4 minutes.
  4. Add the walnuts and chocolate chips, reserving a little bit of each to sprinkle on top. Process a few times so that they get mixed into the batter and break up a little bit.
  5. Pour the batter into the prepared pan. Top with the remaining nuts and chocolate.
  6. Bake for 26-32 minutes. It will be will difficult to tell when these are done.
  7. Let these cool completely in the pan before removing and cutting.
  8. Leftovers will keep in an airtight container for a few days. I personally like them stored in the refrigerator and I bet they would hold up well in the freezer.
Recipe by Just J.Faye at https://www.justjfaye.com/2015/06/19/almond-butter-cannellini-blondies-gluten-free-vegan/