I just found this gem sitting in my ‘drafts’ on the blog and I actually made it ages ago but hadn’t gotten around to sharing it with you all which is just poor form really because you could have been indulging in these bad boys for months! These have a few suss looking ingredients in them, namely bean, which really have a questionable place in my life at this point except when it comes to this recipe in which they are just ace. I kinda ‘nothing’ chickpeas, beans and most legumes really. I don’t like them, I don’t dislike them, I ‘nothing’ them. Pretty much the same way I feel about some people. Beige. You know what I mean.
If you find chickpeas, or legumes in general, make you gassy (baked beans the magical fruit, the more you eat the more you toot) kinda deal then you might want to give these little suckers a quick ferment beforehand. It’s not hard, just drain the tin of chickpeas and pop them in a sealed jar with a couple of tablespoons of raw apple cider vinegar, kombucha, kefir or kraut juice, fill the rest of the jar with water, pop the lid on and just let them chill on the bench for 24 hrs. Then rinse well and they will be ready to go. This can help them be a little easier on the digestive system and hopefully make you less farty. You’re welcome.
Raspberry Choc Chip Blondies
Ingredients
- 2 tins (400g) canellini beans, liquid drained off 2 x 400g tins
- 1 cup almond meal (or oats for nut-free)
- 200 g medjool dates, pitted
- 1 cup raspberries (or other berry)
- 1/2 cup pureed apple (baby food works a treat)
- 5 tbs coconut oil/ butter/ghee
- 2/3 cup almond milk (or milk of your choice)
- 1 cup dark choc chips
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
Instructions
-
Preheat oven to 170C. Line a baking dish with baking paper.
-
Add all ingredients except raspberries & choc chips to a food processor or high speed blender and blend until really smooth.
-
Stir through Raspberries & choc chips then pour into your baking dish.
-
Bake for 50-60 mins until browned on top. Remove from the oven and allow to cool to room temperature. I like to pop mine in the fridge to cool completely and set before slicing but I totally get your need to dry this delicious gooey blondie while it's still warm so you do you.
Raspberry Chocolate Chip Blondies
Do you drain the beans or pour the fluid in with the rest of the ingredients?
Drain the beans
Hi, Thank you for the recipe! is there a non-legume substitute for the beans?
-Amanda
You can try roasted and blended white sweet potato? There’s a heap of legume free brownie recipes on the blog too
These are incredible. Wow. I can’t believe how good these taste and they’re all beans. Like, what?! Excellent healthy snack. Love your site – I’m glad I found you. Thank you so much!
Oh thank you! I’m glad you liked them!
I baked them for over an hour and they were still mushy in the middle. couldn’t eat them. I may add some coconut flour to soak up some of the moisture next time. Flavour was great though.
Thanks Tannis, I think I might need to do a remake of this one! Someone else said the same. Did you strain the liquid from the beans?
hi, I found that it was very soggy and mushy no matter how long I cooked it (this is no dig on the recipe) I was just wondering if there was something I missed in the recipe or something I could have done wrong 🙂
Hey Natalie, hmmmm that’s interesting, did you strain the liquid from the beans?
Hi! Yes I did, I left it im the fridge overnight and had it as a snack during the day, but was still a bit wet and mushy but i like the taste
How strange. Potentially you may have used bigger cans of beans than I did?
I want to try this receipt but I would like to know the measurements used. Cup measurement is different in various countries so could I have the measurements in grams please. I am based in the Uk
Hi Mae, I’m sorry but as I’m sure you can appreciate, creating recipes takes a long time and as these are all free content I unfortunately don’t have the time to measure each ingredient in various measurements. I will certainly keep it in mind for the future.
Thank you for offering your recipes. I am new to this and find everything so different. Wanted to ask what kind of dark chocolate chips (are they a processed food) you use for this recipe and what do you think about carob chips? Thank you.
Have never used carob. I generally use 90% dark choc chopped up