I was inspired by Celine’s blondies, and immediately after making black bean brownies I got the idea for these tasty morsels. I didn’t like the way that the banana overwhelmed the chocolate flavor in the blackies, so I was thinking of what to replace it with… and pumpkin came to mind. Then you modify the spices, use white beans (cannellinis) instead of black… and you got yerself a really delicious, pumpkin-pie-tastin’ treat!
1 (19-oz.) can white beans (cannellini), drained and rinsed
2 T. extra virgin olive oil
3/4 c. turbinado sugar
1/2 c. pumpkin puree
1/2 c. unsweetened shredded coconut
1/4 c. oat flour (rolled oats ground to a coarse flour with a coffee mill or food processor)
1/4 c. buckwheat flour
2 t. vanilla extract
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. salt
Preheat oven to 350F. Lighly oil an 8×8-inch baking pan.
If you haven’t prepared the oat flour, do that now. Once you have the 1/4 c. oat flour you need, put that and all the rest of the ingredients in a food processor and blend until uniform and very smooth. (It’ll be kinda thick, and that’s okay.)
Pour into the prepared pan and bake for 15-20 minutes, or until the top appears dry and a toothpick inserted in the middle comes out dry.
Let cool. Cut into squares with a knife, and place pan in the fridge to cool completely before removing.