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Guilt and Gluten Free Blonde Brownies

What you need: 

1 cup cannellini white kidney beans
1/4 cup almond butter
1 cup brown sugar
1 teaspoon pure vanilla extract
1/4 cup organic natural unsweetened applesauce
1/4 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup brown rice flour
1/2 cup amaranth or chickpea flour
1/2 cup gluten free, vegan semi-sweet chocolate chips (I used Enjoy Life)

What you do: 

1. Preheat oven to 375 degrees F, and grease an 8 or 9" baking pan. Mash kidney beans well until smooth. (you can use a food processor or just use the paddle attachment on a kitchen aide.)
2. Combine mashed beans with almond butter. Mix well until smooth. Add in sugar, applesauce and vanilla. Mix until creamy.
3. Stir in salt, xanthum gum, flours, and baking powder until combined. Mix in chocolate chips.
4. Pour into prepared baking pan and bake for 25-30 minutes (mine took about 28 minutes ). Let cool before cutting, if possible.
If you don't care to make them gluten free, you can easily substitute regular flour for the gluten free ones.
Source of recipe: I wrote this recipe.

Preparation Time: 
10 mins, Cooking time: 25-30 minutes
Cooking Time: 
25-30 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I wish more authors of this type of content would take the time you did to research and write so well. I am very impressed with your vision and insight.
Suzanne Kim

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Wow I really like these! I'm not gluten free (just vegan) but I thought the idea of using cannellini beans for blondies sounded very cool, so I wanted to try out this recipe. I used whole wheat pastry flour and to keep things a bit lowfat I subbed apple sauce for the almond butter. They came out fantastic. Next time I might add in some walnuts with the chocolate chips Cool

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Oh cool, I will have to try this very soon, I remember eating tons of blondies before going vegan and low-carb

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All I can say is YUM!!! I made these the other day and everyone loved them. I used the entire can of white beans. I used regular flour instead of gluten free flour.  I also used creamy peanut butter instead of almond butter. The batter was very gummy and a bit hard to spread but they turned out great!  :D

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I think your subs might have contributed a bit to the more bread like texture. The cannelini beans are creamier than garbanzo when mashed, and the applesauce does wonders. Another thing you might try is using a bit less flour if you are using a regular gluten containing flour. Like say you use one cup of AP flour - take out about 2 Tbs. of flour. The chocolate chips also help with the moisture in the brownies.

Hope this helps! Better luck next time? lol :)

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Well, I was out of chocolate chips and cannelini beans, but I was sick of waiting to make this, so...
Instead of cannellini beans, I used 2/3 c garbanzo beans (less b/c of stronger flavor).
I replaced the gluten-free flour with regular AP.
I added 1/4 c + 3 Tbsp water, 2 Tbsp canola oil, and 1 Tbsp maple syrup.
I used peanuts for texture instead of chocolate chips.

They turned out closer to a peanut butter bread than blondies; they were much fluffier, they had more the texture of banan bread than a brownie.  Probably because of all the substitutions; I'm going to work on it and see if I can make it more browni-like, since I seem to never have all the ingredients.

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These sound amazing- but is there anything I can use in place of xantham gum?  Is it a binder?  If it is, would cornstarch work?  Or, if I use AP flour could I just leave it out?
Thanks for any help :)

If you use all purpose flour then yes you can leave it out. It is a binder for gluten free flours because there is no gluten to hold it together. Cornstarch does usually work too but not as well.  :) hope you like them!

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These sound amazing- but is there anything I can use in place of xantham gum?  Is it a binder?  If it is, would cornstarch work?  Or, if I use AP flour could I just leave it out?
Thanks for any help :)

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The fact that I want to make this everyday is my only issue with this fabulous recipe!  ;)

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