So yesterday, I made black bean brownies. Much to my husband’s dismay, who doesn’t like chocolate cake or brownies. Yes, I know, how is that even possible. He was hoping I would make something that he would like as well. The disappointment written all over his face.

Puppy eyes

But he was intrigued by the fact that I had made brownies using beans instead of flower. He wondered whether I could make a white cake as well. As in: anything but chocolate cake. Man, I had just cleaned up everything. Then he simply looked at me with puppy eyes, pleading… Alright. How about white bean blondies instead of black bean brownies.

Better than brownies

As I was happy with the previous experiment, I used nearly the same recipe. And believe it or not, I like these white bean blondies even better than the chocolate variety. These turned out so good. And you don’t taste white beans at all. A simple recipe, that’s gluten free, grain free and refined sugar free.

Ingredients

2 x 400 g cans of butter beans (net weight 2x 250g)

50 ml veg. oil

3 eggs

2 tsp vanilla extract

90 g Tagatesse

30 g coconut flour

1/2 tsp salt

1 tsp baking powder

30 g desiccated coconut

70 g chopped pecans (optional)

Instructions

Preheat oven to 180°C and line a baking dish with parchment paper.

Drain and wash the beans.

Put beans in the food processor and puree until smooth.

Add all wet ingredients (eggs, oil and vanilla extract) and process again until smooth.

Then add all dry ingredients, except the coconut and pecans, and process once more until smooth.

Fold in the coconut, pour batter into prepared pan and sprinkle chopped pecans on top.

Bake ca. 20 minutes or until toothpick inserted in the middle comes out clean.

Enjoy!