On this week’s episode of Thrive Life in Real Life, we made these yummy white bean blondies.
I experimented with hiding beans in baked goods a few years ago, and was honestly about to give up until I found these black bean brownies on Chocolate Covered Katie. They were literally the only baked goods with beans that my oldest son didn’t turn his nose up at, and I actually liked them too! That recipe inspired my black bean zucchini brownies, and playing around with Katie’s chickpea blondie bars led me to creating this recipe.
I’ve tried many variations, and I personally like mine best with a little oil and an egg in the batter, mostly for texture reasons. I’ve tried tons of different flours, and they all seem to work quite well; this is a great recipe if you’re learning to bake gluten free, because it doesn’t require much flour at all, and you could just substitute oats if you don’t want to buy a special gluten free flour (I would put the oats in the blender). Whole wheat flour also works well (pictured here), and the overripe banana is optional; I just started doing that recently, but they taste great either way.
I just made these for some friends the other day, and she said “if I hadn’t SEEN you put beans in these, I wouldn’t know.” That’s a compliment to me! I want my food to taste good and be packed with nutrition. =).
Try these out for yourself, and let me know what you think. Thanks, and Happy Thriving!