August 24, 2016

Cannellini Bean Carrot Cake Blondies

Cannellini Bean Carrot Cake Blondies

You’ve seen black bean brownies and chick pea blondies, but I herein present to you cannellini bean carrot cake blondies. A few extra words attached to the name means more fiber and vegetables in this traditional dessert. Snag the recipe below!

  • 1/2 cup grated carrots
  • 1 can cannellini beans (15 oz)
  • 1/2 cup dates, soaked in hot water for around 10 minutes and pitted
  • 1 egg
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup almond butter
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 tsp salt
  • 1/2 cup pecans: 1/4 cup to be chopped and mixed in with batter and 1/4 cup sprinkled on top
  1. Preheat oven to 350 F.
  2. Peel carrots. Place in food processor and pulse until finely grated.
  3. Add in beans. Pulse until batter is smooth.
  4. Remove batter from processor.
  5. Add softened and pitted dates, almond butter, maple syrup, vanilla extract, salt, egg, baking soda, and baking powder. Blend until smooth.
  6. Add in carrot/cannellini mixture back to the food processor and blend until smooth.
  7. Transfer to 8×8 glass pan. Stir in half of the pecans to the batter, and add the other half on top.
  8. Bake for 25-30 minutes, or until toothpick can be pulled out without batter on it.
  9. Toppings: chocolate, coconut, whatever you want!!cannelini bean carrot cake ingredientscannelini bean carrot cake 2

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